Originally Posted by chessplayer
Any opinions on Sabatier Thiers-Issard ****Elephant 10" chef knife? So far i ve been using German/German Style knives and am used to the "rocking" style of cutting. Does the French shape of the blade affect the style of cutting?
I do have some sentimental reasons to consider Sabatier and this is a case of wanting it rather than needing it, however i do want to be able to use it on everyday bases. Also I am a home cook and my purely "cutting" needs are rather small - i ussually prepare food for 2 to 8 people at the most. Please share your experiences with this brand and can u recommend certain internet vendors (not sure if u can do this on DC)?
Others have gone through the Sabatier name issues, there are about 20 or so companies that can use the "Sabatier" name. In addition to that there are a number of other manufacturers based in Thiers who also make Sabatier style knives, D'Eglon, Hommes de Bois, Stylver to name a few. The famous E Dehillerin store in Paris has Sabatier style knives made for them with their brandname.
Quality does vary so some research is required for any purchase.
The shape of the blade doesn't affect the ability of the knife to use a rocking motion, and you can use a flat edged cleaver in a rocking motion, what changes is the size of the circle your wrist makes when using the rocking motion. It just takes a little time and experience with each knife to get the rocking motion right, although the German knives are easier to get the rocking motion right with. With a less wide blade there also is more potential for fingers from your guidehand to stray underneath a Sabatier blade than a German blade.
Sabatier style knives are designed so that you use a pinch grip around the bolster. Because the blade comes to a finer point than a german style blade the Sabatiers are more versatile, I'm a chef and there literally no job in the kitchen my 9" French Chef's knife cannot do from paring to boning to filleting, although specialist knives do make those jobs easier.