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Cookware 56

Thinking about buying Sabatier Carbon Steel Knife-Any Thoughts?

arupiper | Jan 10, 201005:16 AM

I'm looking for a good chef's knife. I read somewhwere that 100% carbon steel maintains a sharper blade, though it rusts. At one point in time, we had a carbon steel knife and it was really sharp (we never sharpened it) and it developed rust spots.

It is either this or a Wusthoff Classic. Which one?

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