The other great thing about these French carbons is that none of them is as reactive as most of my Japanese carbons. There is a slight 'ozone' smell - but no uber-funky, 'train wreck', 'burning rubber' smell and brown/black/green juice like you often get with SK carbon steel.
I have been using my Sabs exclusively for the past week now, and having a ball!
I've also been experimenting with final stones - Green Brick and King G-1 #8K. Both work nicely. These knives also love the HA Knife Mate (which is basically a pocket-sized polished steel with two finishes), the Idahone and the boro rod.
BTW, did you say that the slicer's handle is 'bent up' like on the vertical axis? I noticed that too in TBT's pop-up pic - is that maybe an intentional part of the design - to keep your fingers up off the board?
yes, it's bent up. hmm, maybe i'll use it as is for a while, before doing anything with it, as you may be right.
So it might not just be dubious QC.
But then there are Sabs that are bent sideways (like my Nogent 10" which has a slight bias at the handle to the left) - I may need a little more extra time to dream up a justification for this one! lol
i did end up straightening the handle. i don't think the small bend on such a narrow knife would actually make much of a knuckle clearance difference, and i won't use this knife as any kind of all-rounder. anyway, i put an initial edge on both. the chef has a mis-grind for about an inch by the heel on one side, but otherwise both are ground fine. it's an under grind above the edge, and i won't be putting steep angles on these, so i'll let nature take its course. i went through the full progression to .25 diamond, and they are as sharp as anything else i have. very comfortable cutting up some veggies. looking forward to seeing how they hold up.
i broke all of the sharp edges on the chef's, refinished the blade (two grades of finger stones, followed by my rust eraser which pretty exactly reproduced the original finish), gave it a nice forced mustard patina, and chopped some produce today. it's a good knife!