Sabatier Canadian

[Choppin]

I’m dipping my toes into the vintage Sabatier universe and came upon some interesting examples of the “Canadian” variation (with the tipical bolster/fingerguard, similar to German knives for those not familiar).

I was wondering how they compare to other Sabatier variations, more specifically Nogent and full bolster, in terms of feel and comfort. The Canadians I’ve seen are heavier than Nogents but lighter than full bolsters, for the same length. I imagine they sit in between them in terms of balance point as well?

The handles I’ve seen are slimmer than the full bolsters, is this consistent? Also the bolster look thinner…

Anyway maybe someone who tried different variations can shed some light?

Thanks!

 

[Heckel7302]

According to Bernal:

Sometimes these square bolstered French knives are referred to as "Canadian pattern" knives, having been originally being imported to Canada.

 

[Heckel7302]

Also apparently the handle scales on the Canadians are dyed beech rather than walnut.

 

[McMan]

The difference is simply that Canadians had a bolster without a ferrule but 'regular' sabs had a bolster with a ferrule. The 'Canadians" look similar to German knives, accept with a sab profile instead of a German one.

Like this:
Canadian:

Regular:

Beech dyed to look like Ebony was more common on nogent handles than riveted handles.
This is more a way to date a knife (with Ebony being older) as opposed to a difference between Canadian and non-Canadian. Canadians, like three rivet sabs with the ferrule, used several different handle woods. (For example, the pic of the Canadian is taken from Bernal, and they list the knife as having a 'walnut' handle. If it is walnut, it's not black walnut and doesn't look like French walnut to me.) Sabs often used a dark brown wood that I haven't been able to find definitive info about.

 

[Choppin]

thanks guys! I'm aware of the bolster difference, I was wondering how that affects the feel of the knife in use (e.g. total weight and balance point) and if there are any other characteristics usually associated with Canadian Sabs (someone mentioned a thinner grind, but I'm not sure)

the wood info is interesting. I've seen some Canadians with ebony handles (that's how they are described at least), I'll try to investigate if it's real ebony.

 

[Heckel7302]

Speaking just from experience using vintage german knives with no ferrule and Sabs with ferrule, the ferrule definitely brings the balance back a little. It adds more mass in the grip so I find it makes them fairly neutral in balance, but feels “whippy” because a fair amount of weight is in your hand.

 

[McMan]

thanks guys! I'm aware of the bolster difference, I was wondering how that affects the feel of the knife in use (e.g. total weight and balance point) and if there are any other characteristics usually associated with Canadian Sabs (someone mentioned a thinner grind, but I'm not sure)

the wood info is interesting. I've seen some Canadians with ebony handles (that's how they are described at least), I'll try to investigate if it's real ebony.

I like the ‘regular’ better. I think the shape of the ferrule makes for a comfortable knife in a pinch grip. I just never really bonded with the Canadian style. I think the early Solingen makers actually did a much nicer job ergonomically as compared to a Canadian. These old Solingen knives fetch a mint now though.

I would be surprised if Canadians were thinner as a rule. This would take more effort to produce, and just wouldn’t seem to make sense because the handle screams “this is the quick version” compared to the regular handle with the ferrule (which would involve more production/finishing steps). I would actually suspect that the Canadians might tend to be a little clunkier. Sometimes their bolsters weren’t always as nicely finished as on some regulars.

It’s hard to make general statements, though, considering different makers were doing different things at the same time and also that things changed over time.

 

[Choppin]

I like the ‘regular’ better. I think the shape of the ferrule makes for a comfortable knife in a pinch grip. I just never really bonded with the Canadian style. I think the early Solingen makers actually did a much nicer job ergonomically as compared to a Canadian. These old Solingen knives fetch a mint now though.

I would be surprised if Canadians were thinner as a rule. This would take more effort to produce, and just wouldn’t seem to make sense because the handle screams “this is the quick version” compared to the regular handle with the ferrule (which would involve more production/finishing steps). I would actually suspect that the Canadians might tend to be a little clunkier. Sometimes their bolsters weren’t always as nicely finished as on some regulars.

It’s hard to make general statements, though, considering different makers were doing different things at the same time and also that things changed over time.

thanks, make sense.

I found a 11” Canadian with an ebony handle that looks a bit thinner than the regular Sabs. Decided to pull the trigger and see how it compares to my 11” 4* Elephant Sab. will report back.