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Knives for Grandma: Sabatier or Japanese?


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Knives for Grandma: Sabatier or Japanese?

Eager6 | | Mar 12, 2013 04:39 PM

Grandma, actually my mom, is now a vegan and has been a very good modern style cook for many years. She could use some new knives, wihch I plan to provide. She likes smaller knives and smaller handles, and likes sharp. I do her sharpening, and am good at it (I use an APEX with Chosera stones now) but I don't always have time to keep up with her shapening, so I want good edge retention (Carbon or Japanese). I won't buy soft stainless (e.g. Forshner, Victorinox, Wustoff, etc.). She is fine with carbon steel. She still recalls "the old days" when knives were grey/black but sharper.

As I mentioned she likes smaller and smaller handles. I got her a Wantanabe Santuko. It took her years before she really used it, but she says she likes it now, but even that, I think the handle is a larger diameter than she prefers, and I don't think she's comfortable yet with the shape/feel, and may never be. I think the French Sabatier style would be to her liking.

I'm thinking that the Sabatier french style carbon would be the handle she likes, since these handles are similar to some old ('60s) knives she has and says work for her. So I'm thinking the regular french style Sabatier from The Best Things, or similar for a paring knife (her go to paring is losing it's handle and blade is wore to very little).

She also lacks a good chef knife. I've shown her mine (240mm) and she says she wont use anything anywahere near that large. So I'm thinking either a 180mm gyuto (e.g. Tojiro DP) or the french Sabatier in the 6-inch Chef.

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