Sabatier-style chef’s knife type preferences

[stumpstalker]

For sabatier-style, forged, chef’s knife collector-users, there are two major and historically-successive post-19th century styles.

There is the pre-WW I style, which is light in weight for a given blade length; one could say, “lithe”; and there is the later heavier style. (Proponents of the heavier style might say, “authoritative”.)

I know one collector-user who dismisses the modern style as too clumsy to bother with, in spite of the fact that the graceful, ebony handles of the earlier type are prone to splitting. With the hefty type, in contrast, it is almost as if the manufacturers went to a design that was a cross between a cleaver and a classic sabatier.

Below are photos of two Sabatier-brand knives, one modern and the other antique-style. The same heft dichotomy exists with all the major, quality, sabatier-style knife manufacturers, whether they be of Sheffield, Thiers or New England.

Assuming both are forged, and in carbon steel, which style do you prefer for using, light or heavy?

Please focus your comments on the use of Sabatier-style (“Western Civilization”) chef’s knives for this thread, not cleavers or exotic chef’s.

[zed6309]

I picked up 3 last year similar to the one in the top pic, beautiful knives I sold them to a chef who loves sabatier

[stumpstalker]

zed6309:

Those are lucky finds. One can comb through a lot of thrift shops, and pore over heaps of stainless steel modern chef's knives looking for a vintage sabatier-style. I asked one shop-keeper why that was so, and she said, "Oh, people keep those ones to use". Exactly.

I have a beautiful one, Leon Jaeggi-brand, Sheffield-made in the pre- WW I style, that a previous owner had etched his name on the blade of, for identification. If knives could speak.

[FRJ]

Of course this style is the ultimate prep knife. I call them my food processors.

I have several of this style which I rotate in a long span of time.

I really like these Dexter knives. The 489 series.
These are 10, 12 and 14 inch knives with the elegant tapered tang.

I also have a nice Case at 10 inches.

Also included are a pair of French knives with famous Nogent style handle.

[FRJ]

However, the knives I am using now are two larger Dexter knives (10 & 12 inch) and a beautiful 8 inch Robeson.
The 12 Dexter has a very fine tip that makes it a great slicer and the one I use the most.
The 10 inch has a bit of flex but has a much stiffer blade. I'm good with that.
That little 8 inch Robeson is extremely thin and a real pleasure to use when cutting onions and shallots or whatever.

[JonTerry]

My Mum was a Chef and although she had a right mix of Brands in the family home, she swore by Sabatier, maybe as she was Cordon Bleu Trained ??

I recall when I was a teenager that she had a a full roll of the Sabatier Chefs knives which I was not allowed to touch and have since learn't they are the Carbon Steel made ones from France.

Moving on some 10 years later when I was 25 years old I finally left home for good and had a freind who worked at a Commercial Catering Suppliers........you might see where this is going ??

He asked me what I would like as a moving in Present to my new Flat (Appartment) so I replied a set of Sabatier Knives........

I still have then to this day, the only difference Between my Mums and mine are that mine are Stainless and to be honest will last countless life times.

Buy nice or buy twice as my Dad says.

Here is a Picture of then 25 years old now.

Cheers ya'll

JT

[stumpstalker]

JonTerry:

I am glad to hear that you esteem highly your stainless genuine Sabatier knives, as did your mother her carbon steel set.

Here are a couple of photos of the Leon Jaeggi Sabatier-style, "Nogent" period of handle design, chef's knife I spoke of in my post above two years ago.

It has been a prized possession of mine, and it evidently was for a previous owner, as he stipple-punched his initials into the wooden handle and etched his first initial and last name onto the blade.

It has a 10-1/2-inch blade, and presumably ordered (not manufactured) by Leon Jaeggi & Sons, Ltd. after 1919 as that is the founding date denoted on the website of that catering supplies firm with a presence in London.

Not caught by the photos is a fine stamp on the blade: Leon Jaeggi/ Villageois/29 Dean St W.1 [London].

[JonTerry]

That is a perfect example of how these knives will last from generation to generation !!!

I have used other knives in other peoples homes and just don't like them, I've used Sabatier for so long now that anything else feels wrong in my hands.

Your knife makes my set look brand new ..........but I guess thats a credit to them seeing they are quarter of a century old, and just about broke in ::tu:

:

[stumpstalker]

FRJ:

A belated comment on the knives you pictured above:

You definitely have the right tools for the job, and I appreciate hearing of your favorites and why.

Let's face it: These knives of ours are generally not "safe queens"; they are the knives we revel in using.

They do, however, have to be kept away from those who are untrained in properly caring for carbon steel and vintage handle materials.

[FRJ]

FRJ:

A belated comment on the knives you pictured above:

You definitely have the right tools for the job, and I appreciate hearing of your favorites and why.

Let's face it: These knives of ours are generally not "safe queens"; they are the knives we revel in using.

They do, however, have to be kept away from those who are untrained in properly caring for carbon steel and vintage handle materials.

Thank you for the comments, stumpstalker.
I continue to use these classic kitchen knives and I am so glad I know how to sharpen them and care for them.
They really are an absolute breeze to use. Quality sharp knives make cooking a lot of fun.
Dull knives must be a real drag. I don't know.