Today I received my K-Sabatiers carbone (12 inch chef and a filet knife) sent fedex from france.
WOW that is not even 48 hours after I ordered....
But ok.
The 12 inch is still a bit scary (it IS big and I am a female line cook).
I read somewhere that I shoud sharpen these to a narrower edge like rather 15% instead of the usual 20%.
That they are not supposed to be sharp enough right out of the box (if you are in the trade....and a sharp junie to boot).
I usually sharpen with waterstones so I know how to do it but would like opinions.
For taking care of carbone, I already own a blue paper steel aogami gyuto so thats no problem....
Please share your opinions.
I remember also a blog about sabatiers but cannot find it back for the life of it.....someone who was a former chef.
Forgot his screen name......he knows all about sabs.
Thanks
WOW that is not even 48 hours after I ordered....
But ok.
The 12 inch is still a bit scary (it IS big and I am a female line cook).
I read somewhere that I shoud sharpen these to a narrower edge like rather 15% instead of the usual 20%.
That they are not supposed to be sharp enough right out of the box (if you are in the trade....and a sharp junie to boot).
I usually sharpen with waterstones so I know how to do it but would like opinions.
For taking care of carbone, I already own a blue paper steel aogami gyuto so thats no problem....
Please share your opinions.
I remember also a blog about sabatiers but cannot find it back for the life of it.....someone who was a former chef.
Forgot his screen name......he knows all about sabs.
Thanks