View Full Version : Ordered a Nogent and this came.

07-04-2013, 11:56 AM
Been wanting a Sab. chef for a while and was swayed by the story of the
historical series at TBT.
The knife came straight but slightly twisted. This is not a big deal as this was to be a
rack knife that could do some of the harsher tasks and be steeled back to reasonable health.
Horses for courses.

This is my first time handling a Nogent. Is this mighty of a grind normal? The spine shots I see
online seem much thinner. Sorry about the phone pics.

Weight is 255 grams.

First the grind.

http://i1316.photobucket.com/albums/t613/jamecono/IMG_0711_zps51521183.jpg (http://s1316.photobucket.com/user/jamecono/media/IMG_0711_zps51521183.jpg.html)

and the spine.

http://i1316.photobucket.com/albums/t613/jamecono/IMG_0714_zps77393e4e.jpg (http://s1316.photobucket.com/user/jamecono/media/IMG_0714_zps77393e4e.jpg.html)

http://i1316.photobucket.com/albums/t613/jamecono/IMG_0708_zps6825459c.jpg (http://s1316.photobucket.com/user/jamecono/media/IMG_0708_zps6825459c.jpg.html)

NOT what I was expecting!

labor of love
07-04-2013, 12:01 PM
is it a 10" chefs? i think the spine is probably about normal, not sure about grind though. talk to them about swapping it out for one you might prefer.

07-04-2013, 12:14 PM
Is it possible you ordered or they shipped by mistake a Chef de chef knife?


07-04-2013, 12:28 PM
My 9" Nogent is only 4mm at that same spot, maybe 5.


07-04-2013, 12:35 PM
I'm a big fan of Sabs, and especially the older ones. However, I had a Nogent (bought from labor of love, actually), and while it was a cool knife, and exactly as described, I fairly quickly traded it away. It wasn't for me, and that one wouldn't be either. I have a feeling there's an awful lot of variance with these knives.

07-04-2013, 01:11 PM
I have a feeling there's an awful lot of variance with these knives.


Mine is no where near that thick, and though it has been thinned a few times, it was never like that. I did hand pick mine at TBT and it was amazing how much different some were than others. Great knife if you find one you like. Good Luck!

NO ChoP!
07-04-2013, 02:21 PM
7mm with that grind? Holy deba Batman!

07-04-2013, 02:29 PM
You said you wanted to use it for harsher tasks, that brute will surely do the job.

sachem allison
07-04-2013, 02:42 PM
definitely chef de chef

07-04-2013, 03:04 PM
Looks like the nogent that I got and sold from tbt a while back. When I called them I was told "that's just how they're coming in" they're selling it as a regular nogent chefs knife but the grind and profile are defineatly chef de chef.

07-04-2013, 03:27 PM
Lobster splitter, that's what I thought too. This was sold under the 10" chef column.
I have some German beaters for hard squash and rocking parsley etc.
Back it goes, but I thought I would show what was sent by TBT
as a chef knife for others to see.
Thanks for the speedy replies!

07-05-2013, 05:45 AM
FWIW, mine is 4mm. If you're really interested it might be worth calling them and asking them to find the thinnest/best condition one they have. I guess back in the day QC wasnt a big issue

07-05-2013, 08:51 AM
I'm curious, are these all old knives they are selling? If so, wouldn't they be culls from way back?

07-07-2013, 01:54 AM
My daily driver is a Trumpet Sab from the 50's I think. It's thick like this at the bolster but the distal taper (sp?) is dramatic. The grind on mine is different to, it seems like a pretty concave grind from the spine to the edge.