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Thread: Need Oppinion on this Vintage Sab Profile, Pros Please Chime In!

  1. #1

    Need Oppinion on this Vintage Sab Profile, Pros Please Chime In!

    http://bernalcutlery.com/shop/k-saba...ess-steel-copy



    Yea or Ney?


    I saw this profile (not very common, according to the web site, it can be found in parts of France, Italy, and to lesser extent in Spain and Germany) in an old French cook book, and it got me interested...


    "All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.

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  2. #2
    Pros and home cooks opinions are welcome!


    "All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.

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  3. #3
    All right, maybe I should start with my thoughts about this knife.

    I think it is a good cross between a scimitar and a slicer, making it perhaps a good meat knife for home user. There are not many here who could use a scimitar to partition steaks, but a knife that can be a designated meat knife and a slicer, could be of interest.

    Thoughts?

    PS: The picture I posted is for blade-profile-reference only! Obviously, I would not make a handle that looks like that and I also like a space between handle and guard/bolster for ease of sharpening.


    "All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  4. #4
    Senior Member
    WildBoar's Avatar
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    Honestly? I've never seen one in person, so I can only go by looks. It looks like a knife that was minimally profiled likely to save cost. It just looks wrong for some reason (other than the handle, but it may be due to the handle screwing up the visual). It is not a style that appeals to me. It's too tall near the tip for a slicer, and I'd rather have a more traditional scimitar profile for attacking a big hunk of strip, ribeye etc. the one time per year I will buy such a thing for a dinner party, etc. And if I could only buy one knife, I would go for a more traditional suji and use a gyuto for portioning the steaks.
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  5. #5
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    I think so many of use a bullnose or cimeter, this might be a little underwhelming

  6. #6

    ecchef's Avatar
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    Might be ok to do one just for fun, but I don't see much of a market for it.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  7. #7
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    sachem allison's Avatar
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    actually, this is what the first chef knives looked like. they have this style all over medieval paintings and tapestries. It is quite versatile and comfortable to use. I have one somewhere that I used to use all the time. great steak cutter and all around prep knife. These are as old school European as you can get.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  8. #8
    I was just about to give up on the whole project, but Son's post brought it back to life! If must be, it will be the only knife, but I will make it. I don't know why, but this knife somehow appeals to me.

    Thanks folks and keep them opinions coming. It is quite interesting what appeals and what doesn't to different people.

    M


    "All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  9. #9
    Senior Member chefcomesback's Avatar
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    Marko I have seen this style of knife used in old butcher shops extensively but with a different handle. Over the years of usage and sharpening ( mostly not touching the heel) they end up being boning knives. I will try to find you some pics


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  10. #10
    Senior Member EdipisReks's Avatar
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    I've actually used one of these. It wasn't bad, once you got used to the shape. Owned by a former butcher, and he kept the edge pretty nice.

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