Three Sabs compared

[Benuser]

Got a NOS Sab with a full tang. Felt immediately much more nimble than the modern ones.
From left to right, the unused NOS K-Sabatier, a used Robert Herder 1922, and a recent Dehillerin made by K-Sab. All 230mm.

 

[Benuser]

Trying to show the spine thickness and distal taper. Same order.

 

[Benuser]

Weight. 164, 208, 229g.
The NOS is the only one with a tapered tang. Note the very fat one on the Dehillerin.

 

[Benuser]

Balance point is roughly the same, with the Dehillerin maybe 1cm (3/8") behind the others. I pinch the latter above the fingerguard to have the same forward feeling.

 

[Benuser]

The NOS didn't come with the usual issues as warps, bends, crazy sharpening, handle gaps and other failures who make us love the Thiers tradition, « T'as bu ou quoi ? ». In fact it arrived unsharpened which has by far my preference. Only a bit of a sloppy profile close to the fingerguard that will be an easy fix within a few sharpenings.

 

[Benuser]

Now time to force a patina and refine the sharpening I did.

 

[Benuser]

Done.

 

[HappyamateurDK]

Very cool thread.

I was at the Dehillerin store last may. And I gotta admit there sabs was a big disappointment, even considered i didn't expect much to begin with.

That NOS is beautiful, where did you find it?

 

[Benuser]

Very cool thread.

I was at the Dehillerin store last may. And I gotta admit there sabs was a big disappointment, even considered i didn't expect much to begin with.

That NOS is beautiful, where did you find it?

https://www.sabatier-k.com/ancien-carbone-k-sabatier.html

 

[HappyamateurDK]

https://www.sabatier-k.com/ancien-carbone-k-sabatier.html

And just as I decided there will be no more new knives this year

 

[HappyamateurDK]

How would you compare it to your Herder?

 

[Benuser]

How would you compare it to your Herder?

More nimble. Much lighter of course, but also narrower. Not as smooth cutting, yet, but that will come. My Sabs and the Herder have meanwhile a Misono geometry, and my hand — or more exactly my wrist — is used to it. Very happy the NOS came unsharpened, so I can easily apply my preferred edge without wasting material.

 

[HappyamateurDK]

More nimble. Much lighter of course, but also narrower. Not as smooth cutting, yet, but that will come. My Sabs and the Herder have meanwhile a Misono geometry, and my hand — or more exactly my wrist — is used to it. Very happy the NOS came unsharpened, so I can easily apply my preferred edge without wasting material.

It is really beautiful.. they say its only 52-54 hrc. Would you say that is true?

 

[Benuser]

It is really beautiful.. they say its only 52-54 hrc. Would you say that is true?

The NOS ones are a bit harder than modern production. But the NOS won't be far from 54-55Rc. No real problem, though, as they have been used for ages by the greatest chefs.

But realise that traditional use doesn't involve rock-chopping or push-cutting: it's traditionally forward slicing, 'guillotine and glide', so the edge doesn't have to suffer that much, as long as you don't use a poly board.

The first thing a 14-years old learned in the kitchen was not to make noise when cutting: I don't want to hear you.
« Que je ne vous entende pas ! ».
Probably with a slap in the face.

Pre-War Solingen and Sheffield carbons were similarly soft.

They all take and hold highly polished, convexed edges. For maintenance, you may use a very, very fine rod: the Dickoron Micro, or the Eickert Microfeinschliff. Or touching-up with a Belgian Blue or anything finer.

 

[HappyamateurDK]

The NOS ones are a bit harder than modern production. But the NOS won't be far from 54-55Rc. No real problem, though, as they have been used for ages by the greatest chefs.

But realise that traditional use doesn't involve rock-chopping or push-cutting: it's traditionally forward slicing, 'guillotine and glide', so the edge doesn't have to suffer that much, as long as you don't use a poly board.

The first thing a 14-years old learned in the kitchen was not to make noise when cutting: I don't want to hear you.
« Que je ne vous entende pas ! ».
Probably with a slap in the face.

Pre-War Solingen and Sheffield carbons were similarly soft.

They all take and hold highly polished, convexed edges. For maintenance, you may use a very, very fine rod: the Dickoron Micro, or the Eickert Microfeinschliff. Or touching-up with a Belgian Blue or anything finer.

I gotta admit it's really tempting how is it with the straitness of the blade. Often sabs can be a bit crooked? And how tall is the blade?

 

[Benuser]

I gotta admit it's really tempting how is it with the straitness of the blade. Often sabs can be a bit crooked? And how tall is the blade?

NOS 44, Herder 46, Dehillerin 49.

 

[Benuser]

I gotta admit it's really tempting how is it with the straitness of the blade. Often sabs can be a bit crooked? And how tall is the blade?

Mine was straight. Not the usual bends, warps, crazy sharpening we all know from Thiers.

 

[HappyamateurDK]

Mine was straight. Not the usual bends, warps, crazy sharpening we all know from Thiers.

If you also say that knuckle clearance is descent.. I might have to order one

 

[Benuser]

If you also say that knuckle clearance is descent.. I might have to order one

Not willing to speak for others. I have short fingers and don't entirely wrap the handle. I never have knuckle clearance problems. I really never use pettys in the middle of the board.

 

[HappyamateurDK]

Not willing to speak for others. I have short fingers and don't entirely wrap the handle. I never have knuckle clearance problems. I really never use pettys in the middle of the board.

There's a good chance i might fall in and order one

 

[HappyamateurDK]

Not willing to speak for others. I have short fingers and don't entirely wrap the handle. I never have knuckle clearance problems. I really never use pettys in the middle of the board.

How would you say the condition of the handle is? It is after all very old

 

[Benuser]

How would you say the condition of the handle is? It is after all very old

Has obviously been buffed. The rivets shine, and flush. It looks dry but there's no shrinkage. I know from other handles the buginga is very stable. Not sure if I will give it an oil bath.

 

[HappyamateurDK]

Has obviously been buffed. The rivets shine, and flush. It looks dry but there's no shrinkage. I know from other handles the buginga is very stable. Not sure if I will give it an oil bath.

Okay. So it seems like a handle that still have some life left in it?

 

[Benuser]

Okay. So it seems like a handle that still have some life left in it?

Really nothing to worry about. That would be different with hard rubber and the first POM handles. Solvents evaporate over time. Never seen problems with hardwood in a full tang construction.

 

[Heckel7302]

Get a room guys! haha

This makes it clear why the vintage knives are so sought after. The svelte bolster, the tapered tang, the distal taper. Such great knives.

 

[HappyamateurDK]

Really nothing to worry about. That would be different with hard rubber and the first POM handles. Solvents evaporate over time. Never seen problems with hardwood in a full tang construction.

That's it I'm ordering one.

 

[HappyamateurDK]

Get a room guys! haha

This makes it clear why the vintage knives are so sought after. The svelte bolster, the tapered tang, the distal taper. Such great knives.

The most vintage knife I own is a Fdick 26 cm stainless chef knife from the late 70's. It was my mother's from when she worked in a pro kitchen back then..but to be honest stainless knives from that era isn't fantastic.

The old sabs on the other hand has always drawn my attention. They are just so cool in my opinion

 

[Heckel7302]

The most vintage knife I own is a Fdick 26 cm stainless chef knife from the late 70's. It was my mother's from when she worked in a pro kitchen back then..but to be honest stainless knives from that era isn't fantastic.

The old sabs on the other hand has always drawn my attention. They are just so cool in my opinion

Vintage stainless is usually crap. Carbons from the 50's and earlier are awesome. Besides Sab flavors, Henkels Twinworks, F.Dick, Wushoff, Dexter, Forgecraft, Lamson, Friedr Herder, Case XX, Old Hickory, all great in their own ways.

 

[Benuser]

Vintage stainless is usually crap.

True. The introduction of stainless in France itself was very late. "It shines but doesn't cut." French makers used to export it to North America already for decades before the first were sold in France. Small makers went to use different Sandviks, while the vast majority is still being made of the same 4116 by Krupp as the big German firms use, or even worse.

 

[HappyamateurDK]

True. The introduction of stainless in France itself was very late. "It shines but doesn't cut." French makers used to export it to North America already for decades before the first were sold in France. Small makers went to use different Sandviks, while the vast majority is still being made of the same 4116 by Krupp as the big German firms use, or even worse.

I got weak.. and ordered a 23 cm