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Old 09-01-2008, 12:24 PM   #21
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Originally Posted by buzzard767 View Post
Why aren't you in Milwaukee celebrating the HD 105th.?
BTDTGTTS.

Besides, I'm originally from Milwaukee. Riding in a pack of bikes is like brushing my teeth.

I want to go to the museum, and that's going to be mobbed from a bit. But it's only +/-75 miles from my house, and hopefully I'll get there before the snow flies.

We are expecting severe storms later in the week. I hope the guys there now brought rain-suits.
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Old 09-03-2008, 10:47 PM   #22
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Buzz:
I emailed Dave Martell who wrote back, "I've never seen a Sabatier warped/bent that much. Since this is a new knife the bend of the blade may have been an errant byproduct of the forging process meaning that it may or may not be repairable. I would suggest trying to bend it back yourself by laying the blade onto a flat surface (like a table or countertop) then leaning on the blade with an open palm then grabbing the handle with your other hand and trying to reset the blade back into position. This is all I could offer in this situation myself so you might as well try it rather than send it to me. If it doesn't bend easily then don't force it as it may snap and break causing you injury. If this doesn't help then you should contact the vendor for replacement."

I have decided to send it back to "The Best Things," where I purchased it online originally.

Do you recommend any other sellers for new Sabatiers? I emailed the folks at K-Sabatier in France recently, but wanted your "take" on the quality of their product.

Regards,
Dan
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Old 09-03-2008, 11:28 PM   #23
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Originally Posted by CookNow View Post

I have decided to send it back to "The Best Things," where I purchased it online originally.

Do you recommend any other sellers for new Sabatiers? I emailed the folks at K-Sabatier in France recently, but wanted your "take" on the quality of their product.

Regards,
Dan
I agree with Dave. Send it back. I do not have experience with other Sabatier labled products so cannot comment. I think that The Best Things will send you a worty product in exchange.
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Old 10-06-2008, 06:46 PM   #24
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Originally Posted by chessplayer View Post
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)?
Thank you.
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.
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Old 10-10-2008, 02:28 AM   #25
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Originally Posted by buzzard767 View Post
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.....
Not the quality control guy -- the person(s) who actually MADE the knife, not the individual who inspected it. Too late by that time. I guess the person(s) who decided to ship that knife should also be ashamed.
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Old 10-10-2008, 04:10 AM   #26
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Not the quality control guy -- the person(s) who actually MADE the knife, not the individual who inspected it. Too late by that time. I guess the person(s) who decided to ship that knife should also be ashamed.
C'mon they're French. Sometimes things like this just happen.
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