Sabatier chef's knives
Discussion
I'm looking to get some Cook's knives for my son who is a budding chef and have decided on Sabatier. They seem to do a few ranges.. Stellar Sabatier,Richardson Sabatier,V.Sabatier etc. I appreciate that there are differences and some knives could easily be £100 each or more, but I am looking at 'mid priced' ranges whereby an 8" cooks knife might typically cost about £30 or so for example.
Can anybody shed any light or opinions about which ones I should be looking at? I expect to spend about £100 or so on 4 knives (Cook's,Paring,Boning,Filleting).
Can anybody shed any light or opinions about which ones I should be looking at? I expect to spend about £100 or so on 4 knives (Cook's,Paring,Boning,Filleting).
DinkyToy-boy said:
I'm looking to get some Cook's knives for my son who is a budding chef and have decided on Sabatier. They seem to do a few ranges.. Stellar Sabatier,Richardson Sabatier,V.Sabatier etc. I appreciate that there are differences and some knives could easily be £100 each or more, but I am looking at 'mid priced' ranges whereby an 8" cooks knife might typically cost about £30 or so for example.
Can anybody shed any light or opinions about which ones I should be looking at? I expect to spend about £100 or so on 4 knives (Cook's,Paring,Boning,Filleting).
Knives are a very personal choice thing, might be better off taking him to a decent cookshop and seeing what suits him best interms of balance and handle shape.Can anybody shed any light or opinions about which ones I should be looking at? I expect to spend about £100 or so on 4 knives (Cook's,Paring,Boning,Filleting).
TC
Errrrrm Sabatier is not a brand name, or rather it is, but its a name a number of different manufacturers use to try and denominate quality in their knives.
So Richardson Sabatier are knives made by Richardson (of Sheffield, not France) that are meant to be top notch.
Be careful trusting Sabatier as a mark of quality.
So Richardson Sabatier are knives made by Richardson (of Sheffield, not France) that are meant to be top notch.
Be careful trusting Sabatier as a mark of quality.
As scotal says, Sabatier is not a brand and there are some lower quality knives available that are marked as being "Sabatier". Have a read of this for some background:
http://en.wikipedia.org/wiki/Sabatier
I would suggest doing some research into particular brands/manufactures of knives marked as Sabatier before picking one.
However, if you want to get your son some knives he's going to love using and keep forever then he needs to pick them. The type, style and balance of a knife is very personal. Doesn't make for a great surprise present though unfortunately.
http://en.wikipedia.org/wiki/Sabatier
I would suggest doing some research into particular brands/manufactures of knives marked as Sabatier before picking one.
However, if you want to get your son some knives he's going to love using and keep forever then he needs to pick them. The type, style and balance of a knife is very personal. Doesn't make for a great surprise present though unfortunately.
I've bought my missus some IO Shen knives for Xmas - thought they were a little bit different and seem very good quality. As is said above though, its a personal choice for a chef....
This was a useful site...
http://www.kitchenknivesdirect.co.uk/acatalog/cata...
as was this
http://www.hartsofstur.com/
This was a useful site...
http://www.kitchenknivesdirect.co.uk/acatalog/cata...
as was this
http://www.hartsofstur.com/
Sabatier is not a guarantee of quality. Judging by the very old french sabatier knife I have, there are many imitators around now using the Sabatier name wthat just don't cut the mustard, as it were.
Have a look at Wusthof Classic (expensive) or Henkel Pro (cheaper), they both do a traditional (i.e rivetted black handle) range, there are a few deals on sets around on the web. I got a Henkels Pro medium chef's and small paring knife set for about £60, but they sharpen very evenly and and are a very precise cut. Compared to the couple of V, or stella sabatiers I bought a while back which sharpened unevenly.
Have a look at Wusthof Classic (expensive) or Henkel Pro (cheaper), they both do a traditional (i.e rivetted black handle) range, there are a few deals on sets around on the web. I got a Henkels Pro medium chef's and small paring knife set for about £60, but they sharpen very evenly and and are a very precise cut. Compared to the couple of V, or stella sabatiers I bought a while back which sharpened unevenly.
Thanks a lot. Some great replies so far chaps.. Now I've learnt that 'Sabatier' isn't simply a respected manufacturers name and a guarantee of quality as I first assumed, I'll be sure to look into it some more. Though I am mindful that I'm not going to be getting real high end product for the budget I have in mind and don't want to be get obsessive about it. I'd still like to get as much bang for my buck as possible!
I'll have a trip down to the Cookshop in town with Mi-Laddo.
I'll have a trip down to the Cookshop in town with Mi-Laddo.
prand said:
Sabatier is not a guarantee of quality. Judging by the very old french sabatier knife I have, there are many imitators around now using the Sabatier name wthat just don't cut the mustard, as it were.
Have a look at Wusthof Classic (expensive) or Henkel Pro (cheaper), they both do a traditional (i.e rivetted black handle) range, there are a few deals on sets around on the web. I got a Henkels Pro medium chef's and small paring knife set for about £60, but they sharpen very evenly and and are a very precise cut. Compared to the couple of V, or stella sabatiers I bought a while back which sharpened unevenly.
+1Have a look at Wusthof Classic (expensive) or Henkel Pro (cheaper), they both do a traditional (i.e rivetted black handle) range, there are a few deals on sets around on the web. I got a Henkels Pro medium chef's and small paring knife set for about £60, but they sharpen very evenly and and are a very precise cut. Compared to the couple of V, or stella sabatiers I bought a while back which sharpened unevenly.
Wusthof for me thanks
Knives are very much a personal choice.
My favourite is a Global GS11 slicing knife; but I have given away other Global knives because I couldn't get on with them. On the other hand, my second best knife is a department store own-brand chef's knife; pretty much at the other end of the price spectrum. The important thing is that both of them feel comfortable to use, and keep a good edge.
AIUI, "Sabatier" just describes a particular design of knife. Dozens of companies make "Sabatier" knives; some are good, but others are crap.
My favourite is a Global GS11 slicing knife; but I have given away other Global knives because I couldn't get on with them. On the other hand, my second best knife is a department store own-brand chef's knife; pretty much at the other end of the price spectrum. The important thing is that both of them feel comfortable to use, and keep a good edge.
AIUI, "Sabatier" just describes a particular design of knife. Dozens of companies make "Sabatier" knives; some are good, but others are crap.
Im far from a professional but need a couple of knifes, i tend to use a 4inch knife to do everything and sometimes cutting onions is a pain because it's just not long enough nor is it safe.
Can someone say "buy this" and "buy this" and that will do for the majority of cooking.
Sorry to take over this thread.
Can someone say "buy this" and "buy this" and that will do for the majority of cooking.
Sorry to take over this thread.
auditt said:
Im far from a professional but need a couple of knifes, i tend to use a 4inch knife to do everything and sometimes cutting onions is a pain because it's just not long enough nor is it safe.
Can someone say "buy this" and "buy this" and that will do for the majority of cooking.
Sorry to take over this thread.
I just have a 4.5" and an 8". The 8 doesn't see much action though tbhCan someone say "buy this" and "buy this" and that will do for the majority of cooking.
Sorry to take over this thread.
Some people swear by having a short serrateds, but it can be hard/impossible to sharpen them.
collateral said:
auditt said:
Im far from a professional but need a couple of knifes, i tend to use a 4inch knife to do everything and sometimes cutting onions is a pain because it's just not long enough nor is it safe.
Can someone say "buy this" and "buy this" and that will do for the majority of cooking.
Sorry to take over this thread.
I just have a 4.5" and an 8". The 8 doesn't see much action though tbhCan someone say "buy this" and "buy this" and that will do for the majority of cooking.
Sorry to take over this thread.
Some people swear by having a short serrateds, but it can be hard/impossible to sharpen them.
Just a word of caution on the Global knives. If you've got big hands they may not suit you. I have, and fortunately I opted to buy just one before indulging in a set. It's a lovely knife - although I have cheaper and better (in terms of how long they hold their edge) - but it's simply too small for my shovel like hands.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff