"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 01-31-2009, 03:36 PM   #11
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Geez, I don't want that on my head! You should keep one or two old ones just for the history of them, for display if for no other reason. But I just don't like bolsters. They make sharpening a pain and they interfere with the cut, especially for large items like cakes.
__________________

__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 01-31-2009, 03:44 PM   #12
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
You asked about size not brand. 8" is a standard but many chefs use a 10". Try both sizes (check out a dept store or housewares/kitchen store with samples) to see which feels better for you. What I use is of no importance.
__________________

__________________
Robo410 is offline   Reply With Quote
Old 01-31-2009, 05:56 PM   #13
Senior Cook
 
jpaulg's Avatar
 
Join Date: Oct 2008
Location: Brisbane, Qld, Australia
Posts: 208
Quote:
Originally Posted by buzzard767 View Post
Thin is good. However, as Tweety would say, "I tawt I taw a finger guard." You couldn't give me one of those things.

Thanks for the push, Rob. I have a boat load of T-I Sabatiers, some WWII era, and I think I'm going to ebay them all this year. They just aren't fun anymore, even with 10* edges.
Let me know when you're offloading. Money's tight with me at the moment but I'm definitely interested.
__________________
jpaulg is offline   Reply With Quote
Old 01-31-2009, 06:18 PM   #14
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by jpaulg View Post
Let me know when you're offloading. Money's tight with me at the moment but I'm definitely interested.
I don't know when I'm going to sell them considering the state of the economy. I might put a couple of ebay feelers out there with new nogent handled Sabs manufactured out of carbon steel forged prior to WWII. They aren't quite right. I can straighten the blades no problem but the blades aren't quite aligned with the handles and I hate those funky hit and miss fitting bolster/ferrule thingies. They are easy to sharpen though. They are probably around Rockwell 55-56 like most French forgings and they take a wicked edge. I have forced patina on some of the new ones but the patina on the antiques is a natural thing of beauty.

These are WWII era with 99% blades. Fairly rare considering how old they are. Off the top of my head, 6", 9" and about 11". Notice the patina stains on the 9". I stored it in a magnetic blade protector for several months and when I removed it I darn near went into a state of shock. It was dry when I put it in but there must have been something waiting for the steel. **** that's irritating.

__________________
Buzz

"There are only two kinds of people that understand Marines: Marines and those who have met them in battle. Everyone else has a second-hand opinion." Unknown
buzzard767 is offline   Reply With Quote
Old 02-01-2009, 05:15 AM   #15
Senior Cook
 
jpaulg's Avatar
 
Join Date: Oct 2008
Location: Brisbane, Qld, Australia
Posts: 208
Buzzard,

I'm interested in getting an 11"+ blade. I've just forcibly changed jobs (Merry Christmas - you're sacked) which has put a dent in the old piggybank.

My wish list is CS blade, full bolster and wooden handle. Whilst the antique thing would be nice, it isn't high on my list as it's for a working knife.
__________________
jpaulg is offline   Reply With Quote
Old 02-01-2009, 08:08 AM   #16
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by jpaulg View Post
Buzzard,

I'm interested in getting an 11"+ blade. I've just forcibly changed jobs (Merry Christmas - you're sacked) which has put a dent in the old piggybank.

My wish list is CS blade, full bolster and wooden handle. Whilst the antique thing would be nice, it isn't high on my list as it's for a working knife.
Good timing. Look at this. It's an 11" Thiers-Issard Four Star Elephant Sabatier, carbon steel, wood handle, full bolster. It has never been used. In fact, it couldn't be used as it has never been sharpened. Somehow it slipped through the cracks in Thiers, France and ended up in my hands. It's as dull as a hammer, no bevels have ever been cut. Rare rare rare.

__________________
buzzard767 is offline   Reply With Quote
Old 02-01-2009, 04:24 PM   #17
Senior Cook
 
jpaulg's Avatar
 
Join Date: Oct 2008
Location: Brisbane, Qld, Australia
Posts: 208
Sweet as!
__________________
jpaulg is offline   Reply With Quote
Old 02-22-2009, 01:33 AM   #18
Assistant Cook
 
Join Date: Feb 2009
Location: Austin
Posts: 14
Global 8 or 10 inch knives are both great. The factory edge sucks though. You definately have to whip out the stones and sharpen it. It depends on what you are going to use the knife to cut. If you are going to doing alot of slicing then I would recommend a 10 incher. Global knives are lightweight so a bigger knife wouldn't be overwhelming as compare to a german knife like Wusthof. This is because the Wusthof is so much heavier that doing certain jobs will feel uncomfortable.
__________________

__________________
Lewi is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:19 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.