Thread: Kitchen Knife at Goodwill.

hmm I'm torn on this... I could make a good bit of coin on the bay for it, but I bought it with the intent to clean it up and use it. I think I'll keep it for now, then sell it later if I decide I'd rather have the cash.

As this is a carving knife, how steep of a bevel should I set on it? Also, there is a slight curve to the edge -- the heel and toe have about a 1/16" frown between them. For this type of knife, does that matter?

My first and favourite Sabatier is about 75 years old. Takes the best edge of any knife I have ever owned. I bought a whack of modern seconds from Lee Valley a few years back. Never been happier. Much better than Wustoff, Victorinox or Henkel. imho. Yours looks like a 'tranchard', designed to take paper-thin slices off the end of the roast.

Usually, I like my Chef's knives to be free of frowns, and have a bevel of between 25 and 30 degrees.

"Sabatier is the makers mark used by several kitchen knife manufacturers—by itself it is not a registered brand name. The name Sabatier is considered to imply a high-quality knife produced by one of a number of manufacturers in the Thiers region of France using a fully forged process; the knives of some of these manufacturers are highly regarded. However, the name "Sabatier" came into use before intellectual property laws and is not protected; knives legally bearing the name range from high-quality knives made in France to cheap mass-produced products of poor quality from France and other countries; a registered logo or full name, or both, such as "65 Sabatier Perrier", is necessary to establish origin and quality."

I remember reading this on wikipedia some time ago, thought I'd share it. Nice looking knife BTW.

- Mike

Originally Posted by Maxi

Usually, I like my Chef's knives to be free of frowns, and have a bevel of between 25 and 30 degrees.

I left a slight frown on it, because I also found a slight bend in the tip, and I don't have the tools or know-how to correct both issues. I might have fixed one, but not both. it gives it character.

As for the angle, I tried setting a 25 degree angle on it, and it would not take an edge. Then I lowered it to the angle of the shoulder(about 15) and it took an edge good enough to slice paper-thin slices of summer sausage.

Looks like a great shaver!