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Old 08-29-2008, 07:14 PM   #11
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Originally Posted by Chico Buller View Post
Unless this knife goes by another name here in the Wisconsin area, I have never seen or sharpened this brand.

Buzz, do I know it as something else?
Tourist, you didn't read my little blurb way up there in post #6. I like the French profile and TI Sabs in particular, BUT, I'll forever be displeased with full bolsters now that I am addicted to Japanese geometry. I guess that in the old days the bolster was needed for strength but what a pain in the rear to sharpen. I love those razor heels.
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Old 08-29-2008, 07:23 PM   #12
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Originally Posted by CookNow View Post
Buzz:
The blade itself is curved (bent) forward of the bolster.

I just locked the blade into a little Lansky sharpener, and set up my camera/tripod to photograph the blade along the curvature... I hope this illustrates it well, although I think the image appears exaggerated due to the angle of perspective that I shot this. See attached images.

How can it be straightened?
The alignment looks okay but the blade is unacceptable. The TI Sab QC guy if there is such a man should be ashamed.

Most steel bends considerably without damage. I'm rushing this to go cook dinner but will give you a link or two or a reference to an excellent man to straighten (and really sharpen) this knife for you. In fact, The Tourist, Chico Buller, who is watching this thread just went through a bent blade problem of his own and I'm certain will chime in. Gotta go cook - back in an hour. What am I thinking? Your knife is patient and will wait forever.....
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Old 08-29-2008, 09:14 PM   #13
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Originally Posted by buzzard767 View Post
you didn't read...the French profile and TI Sabs
Buzz, we still might not be communicating. I wasn't referring to the style of the knife, I meant the brand name.

I have never seen or sharpened anything with the word "Elephant" in its name, unless I know it as something else.

For example, for some people a Trail Master is a Bowie. To you perhaps, only a Bagwell is a Bowie. To an avid historian, only Rezin's knife was a Bowie.

Or am I asking the wrong question? Or is an "Elephant" a style of knife, like a 'gyuto'?
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Old 08-29-2008, 11:35 PM   #14
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Originally Posted by Chico Buller View Post
Buzz, we still might not be communicating. I wasn't referring to the style of the knife, I meant the brand name.

I have never seen or sharpened anything with the word "Elephant" in its name, unless I know it as something else.

For example, for some people a Trail Master is a Bowie. To you perhaps, only a Bagwell is a Bowie. To an avid historian, only Rezin's knife was a Bowie.

Or am I asking the wrong question? Or is an "Elephant" a style of knife, like a 'gyuto'?
The basic brand name is Sabatier which came into existence prior to copy write laws, thus a plethora of "sabatier" branded knives. Thiers-Issard 4 Star Elephant Sabatier: 4 Star Elephant is the trademark of Thiers-Issard. Thiers is a city. Thiers and Issard are family names, his and hers. Together, voila, the brand name, direct descendants of the original Sabatier (brand) knife, and manufactured in the city of Thiers, France which might create a bit of misunderstanding. Did you read my "blurb" Chico? Maybe it is not explanatory. In any case, if you have further questions, I have the answers.

I love their knives. Period. Yes, they're fat compared to Japanese. But, they're otherwise well designed despite the full bolsters, Gyuto profiled if not otherwise geometried. I would only own the carbon examples. I have seven or eight, both old and new. I love the oldest bestest, three of them being between thirty and sixty years old, none of which prior to my stones has been sharpened more than a couple of times, gorgeous examples of the craft.

Chico, next time we get together I'll bring one and let you have your way with it on your EP Pro. Then you'll gather appreciation. The steel is wonderful, to our way of thinking, "fun,easy, satisfying." It will take any edge you want to give it, although holding the edge is another question, the resulting answer gives rise to the reason that long ago chefs used steels several times a day. They had to. For a home cook like myself who knows how to maintain my knives it is all a non-issue, however, if I worked in a professional kitchen I would be using steels in the 58-65 range rather than 54-58. I can afford to spend much of my time sharpening because it is a hobby. Pro chefs work, and need tools that are there right now and last through long sessions..

Sabs are on my all time fav list, but, do not compare with Takedas, Watanabes, Carters, etc. That's just the way it is.
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Old 08-30-2008, 01:19 AM   #15
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Buzz, thanks for the info. I did read the blurb. However I think my problem is the old canard about five blind men and an "elephant."

To my knowledge, I have never seen the knife, hence I have no point of reference. Or, as is my strange view on life, no logical reasonable civil explanation is going to sink in.

As for the Edge Pro, I take it you mean that thingie in the corner amid the cobwebs. It's summer, time to ride...
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Old 08-30-2008, 10:20 AM   #16
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Buzz:
I would greatly appreciate the contact information for someone who can help me get this blade straightened; when you get the chance to send that.

I think that if I'm unable to have it straightened I'll simply return the unused Chef knife-- within the window of time allowed in the return policy. It doesn't make sense for me to keep a blade that can't be properly sharpened, as much as I wanted a new carbon steel chef knife.
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Old 08-30-2008, 02:50 PM   #17
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Originally Posted by CookNow View Post
Buzz:
I would greatly appreciate the contact information for someone who can help me get this blade straightened; when you get the chance to send that.

I think that if I'm unable to have it straightened I'll simply return the unused Chef knife-- within the window of time allowed in the return policy. It doesn't make sense for me to keep a blade that can't be properly sharpened, as much as I wanted a new carbon steel chef knife.
Sure enough. Contact Dave Martell here - JKSmailbox@japaneseknifesharpening.com

He should be able to take care of you. I suggest you either send the pics you posted or include a link to the pics so Dave can see the damage without you having to send the knife first. He's a great guy. Tell him I sent you.
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Old 08-30-2008, 03:16 PM   #18
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Buzz:
Thanks very much! I have sent Dave an email with the photos, and have explained the issue. I'll keep you posted.
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Old 09-01-2008, 02:05 AM   #19
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Buzz, I did a google search of the Sabatier brand and took a look at their line.

They look strangely like the knives of some other companies in size, shape and price. Do they "private label" for other companies, or does some other cutlers make their modern line?

The manner in which the tail end of the bolster is shaped into the heel of the blade reminds me of some of the Pampered Chef knives, and I believe some other cutler makes the PC line.

Now, that line of knives I have sharpened, and they are a good line at that price point.
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Old 09-01-2008, 09:27 AM   #20
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Originally Posted by Chico Buller View Post
Buzz, I did a google search of the Sabatier brand and took a look at their line.

They look strangely like the knives of some other companies in size, shape and price. Do they "private label" for other companies, or does some other cutlers make their modern line?
Ya got me, Tourist. Thiers-Issard made some knives for an importer called Rowoko or something like that at one time but the blades were clearly marked both Rowoko and Sabatier as I recall.

Why aren't you in Milwaukee celebrating the HD 105th.?
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