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Carbon Sabatier Slicer knife user feedback.

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Cookware Stainless Steel

Carbon Sabatier Slicer knife user feedback.

j
JavaBean | | Jul 18, 2012 11:20 AM

I’m working on restoring an old Sabatier (**** elephant, carbon steel, 10”) slicer knife and would appreciate any comments on some 1st impressions and questions.

A) The knife starts out somewhat stiff at the heel and becomes more flexible as it tapers towards the tip. I’m a bit taken back that forward section flexes almost like filet knife. Is it supposed to be like that?

B) I had to reshape most of the edge to deal with divots or open spots from the previous sharpening mistakes. Aside for first inch or so –nearest the tip, the rest of edge is now mostly flat. Would putting a modest curve on it be helpful for carving?

C) What are the normal patina colors and will it take on an iridescent blue hues type patina?
I've already removed sections of its' somewhat ugly shades of brown patina to clean up some surface rust and minor pitting issues.

D) I found the steel surprising easy to grind, should I expect anything more than so-so edge retention?

Thanks.

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