Quantcast
K Sabatier steel?
+ Reply to Thread
Page 1 of 2 12 LastLast
Results 1 to 10 of 13

Thread: K Sabatier steel?

  1. #1
    Senior Member
    deanb's Avatar
    Join Date
    Feb 2011
    Location
    California
    Posts
    155

    K Sabatier steel?

    Just for grins, I bought a 10" K Sab carbon chef's knife. I've been watching some old Julia Child vids and those carbon Sabs that she used looked so cool. I'm trying not to compare it to Japanese knives and judge it on it's own merits.

    The F and F are very good. It's soft (HRC 54-56) but it takes a very wicked edge. Balance point is about 1/2" in front of the bolster but there is that pesky bolster.

    It took a nice blue patina with warm rare beef but when I sliced a lemon the patina disappeared where the lemon touched the blade. I only have 3 other carbon knives and 2 of those are made from 52100. They were more difficult to get a patina and are surely less reactive to lemon (acids?) than the K Sab. I look it up and 52100 has 1.3-1.6% chromium. I cannot find what the makeup of the K Sab is but I'm thinking it may have no chromium. If anybody knows what the composition of the K Sab steel is, I thank you in advance.
    It is better to remain silent and be thought a fool than to open your mouth and remove all doubt.

  2. #2
    Senior Member
    Join Date
    Aug 2011
    Location
    Lexington, KY
    Posts
    1,208
    I was just using my recently acquired 12" chef and had the same question. Does any else's K sab have clouds, mine has a subtle, almost damascus look over the entire blade.

  3. #3
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,041
    IIRC, they use XC75. No Cr added.

    http://coustil.free.fr/metal_coutel_fr.html

    By the way: the finger guard is not really a problem if, from the first sharpening on, you level it with the relief bevel.

  4. #4
    Senior Member
    deanb's Avatar
    Join Date
    Feb 2011
    Location
    California
    Posts
    155
    Quote Originally Posted by Benuser View Post
    IIRC, they use XC75. No Cr added.

    http://coustil.free.fr/metal_coutel_fr.html

    By the way: the finger guard is not really a problem if, from the first sharpening on, you level it with the relief bevel.
    Thank you, just what I was looking for.
    It is better to remain silent and be thought a fool than to open your mouth and remove all doubt.

  5. #5
    Senior Member
    Join Date
    Apr 2013
    Location
    Denmark, Copenhagen
    Posts
    162
    Thanks from me as well. i have been wondering what stell K-Sab is using. I bought mine few months back and I love it. It is very easy to sharpen, although the edge isn't the strongest.

    It has a very beautiful patina - a nice blueish -.

  6. #6
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,041
    You're most welcome, guys. When you want the edge to get stronger without losing performance, you might consider a single microbevel ā la Jon Broida:

    http://m.youtube.com/watch?client=mv...&v=xwnFrjiAA_8

    It allows you to work with an edge the steel would normally barely hold.

  7. #7
    Senior Member
    deanb's Avatar
    Join Date
    Feb 2011
    Location
    California
    Posts
    155
    Quote Originally Posted by Benuser View Post
    You're most welcome, guys. When you want the edge to get stronger without losing performance, you might consider a single microbevel ā la Jon Broida:

    http://m.youtube.com/watch?client=mv...&v=xwnFrjiAA_8

    It allows you to work with an edge the steel would normally barely hold.
    Great vid from Jon. Never heard of a single microbevel.
    It is better to remain silent and be thought a fool than to open your mouth and remove all doubt.

  8. #8
    Senior Member
    deanb's Avatar
    Join Date
    Feb 2011
    Location
    California
    Posts
    155
    Quote Originally Posted by GlassEye View Post
    I was just using my recently acquired 12" chef and had the same question. Does any else's K sab have clouds, mine has a subtle, almost damascus look over the entire blade.
    Where did you find the 12" carbon K Sab?
    It is better to remain silent and be thought a fool than to open your mouth and remove all doubt.

  9. #9
    Senior Member
    Join Date
    Aug 2011
    Location
    Lexington, KY
    Posts
    1,208
    Quote Originally Posted by deanb View Post
    Where did you find the 12" carbon K Sab?
    The Sabatier Outlet in Yemassee, South Carolina, the guy said he has been in that little shop for about 30 years. http://www.sabatieroutlet.com. I know he has more if your are looking for one, I was looking at the few he had on display and he brought out a box full of them so I could pick the exact one I wanted, he also had a carbon pig splitter on sale that I almost had to get.

  10. #10
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,041
    Quote Originally Posted by Vangelis View Post
    It is very easy to sharpen, although the edge isn't the strongest.

    It has a very beautiful patina - a nice blueish -.
    Another trick: don't hesitate to apply some pressure until you reach the finest grit. Hope it helps.

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts