Customer Reviews

Sabatier Au Carbone 6-Inch Carbon Steel Chef's Knife

5 star:		(3)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

I have a collection of Sabatier Au Carbone knives, all at least 30 years old; few days go by when I don't use the at least the paring knife. They do rust, they do stain, they can leave dark residue on very acid foods, and they can't go in the dishwasher. But in my humble opinion, there is no knife which will cut like a carbon steel knife. A stainless steel knife will solve all the above problems, but will never have the sharp edge of the properly sharpened carbon steel knife. A couple of passes over a sharpening steel will restore that edge on a carbon steel knife, but, again, in my opinion, a stainless steel knife, takes a lot of work to sharpen and will never be as sharp as a carbon steel blade. So if you want a pretty, easy to care for knife, buy a stainless steel. If cutting with ease with a razor sharp blade is more important, get carbon steel. The Sabatiers will last a lifetime if cared for properly.

Well, these knives start discoloring pretty much right away, as they are supposed to.

Who cares??? Unless you're a TV chef, pick up a couple of these babies. They hold an excellent edge and feel pretty good in the hand (but not great).

My Henckels are more comfortable, but I have been using the carbons almost exclusively since they landed on the step six weeks ago. (I also bought a boning knife.) They feel like serious knives, more professional than most of the upscale blades I've tried. They're certainly easier to control, more finesse. Sharp is better.

I have had this knife for twenty-one years and it is a faithful kitchen companion. Watch out with its care however, they do stain and must be washed and dried immediately. You may see some dicoloration when cutting fruit or onions with this knife but it is a true chef's knife.

You can read all the praises of Carbon Steel Knives within these reviews and I'll add that I appreciate caring for these knives knowing that I'm using extraordinary tools - worth the attention required. When thinking towards fine knives, being the culinary hound that I am, the wife of the knife sharpener at the Farmer's Market passed along the recommendation of Sabatier.

The six inch Carbon Steel Sabatier Chef's Knife may not be the first chef's knife that you choose to own - it is rather delicate given it's size. But it is a powerhouse of simplicity and a beautiful knife for those with smallish, fine hands. For me, it is equally a pleasure to use it for delicate work - small, light, precise, not tiring.

I once knew a guy who, while enraged, felt he could fix a motorcycle with a hammer. This outstanding knife is for the Darwinian-evolved culinary pleasure seeker at the other end of the scale. This is a tool I myself expect to enjoy using for a lifetime - whether admiring its finely sculpted design on its magnet bar, using it under the demands of full chef's duty, or caring for it with great pride so that it will last. This is one of the finest tools in its class.

I am lucky to own the six, eight and ten inch Carbon Chef's and the six inch is certainly one of my favorites. With these knives, the right tool for the right job is a pleasurable axiom. If you can only get one, seek out a vendor who has a selection so that you can feel the weight and size. If you have a larger chef's knife or knives, don't hesitate for a moment to add this to your collection.

Steel it with every use and it will remain a most effective partner in your culinary crusades.