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M. Feinsinger bitterpearl@nyc.rr.com 03/19/02 |
Can anyone help me locate a source for carbon steel chef's knives—the old-fashioned kind, NOT "high carbon". I've been searching unsuccesfully in stores and also on the net. |
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christian hagen 05/24/02 |
Lejeunem@aol.com. they've got a homepage, too, but it doesn't show the carbon steel lion sabatier i made them ship to me (in Denmark). they are very french, if you see what i mean... my 10" cooks knife is about 60$ and worth every penny. good luck! |
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Jim 05/28/02 |
Keep an eye out at garage sales and flea markets. I've found over 30 of them and just this weekend found a 16 inch Sabatier Happy hunting! |
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Len Mattsen lenmattsen@aol.com 10/08/02 |
Two major manufacturers that I know of are: 1. Thiers-Issard = French style blade; straight cutting edge used by sliding the blade to cut. 2. Messermeister, "Au Carbone", German style blade, rounded cutting edge used by rocking the blade to cut. The advantage to these companies is their great guarantees and the open-stock, identical replacements are readily available. I am an amateur chef and have used both brands with complete satisfaction. My father used carbon steel knives as a professional chef for 60 years !
NOTE: Low carbon steel is far too soft for cutlery, I know of no company on earth that could sell low-carbon steel cutlery with a clear conscience. Buy the best. Buy high-carbon steel. They will last forever and you will always be satisfied. |
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Mike 03/12/03 |
It's ironic (no pun intended...) that the best Chef knife I have I bought real cheap hanging in a local Safeway. It was under $10. 9 inch blade, holds a edge well, and the edge has a nice shape for the rocking motion. The brand name is Sicilian Chef. Not the place I would normally have bought a knife, but was in a real hurry, and it was late. I had severely chipped the edge on a good blade (a Henckels I think), and needed something right away, and didn't have anyother really sharp blades at the time. I guess it goes to show that a high carbon steel can be brittle if hit just right (I hit a bone in the meat I was working on and figured I could chop through it). |
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ellen 03/26/03 |
In 1987, the steel knife companies, including the good ones, began using steel that incuded recycled steel in the bladfes, it did make a difference. If you have a chance to get old ones, they clean up and sharpen up very nicely. Ellen |
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Stew 10/07/03 |
A while back I picked up a couple of Thiers-Issard (Sabatier) carbon steel utility knives that have been sitting in a drawer for months. Just this evening, I decided to put an edge on one of them (previously I have had 0 experience with carbon steel). I am 100% impressed. In 10 minutes I put an edge on this knife that was beyond shaving sharp. It literally popped the hairs off my arm with little to no pressure. A similar knife in a modern stainless design (i.e. henckels 5 star) would have taken well over an hour. A bit of experimentation seems to suggest that it keeps an edge as well or better than anything in my block, but only time will tell. |
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Stew 10/07/03 |
A while back I picked up a couple of Thiers-Issard (Sabatier) carbon steel utility knives that have been sitting in a drawer for months. Just this evening, I decided to put an edge on one of them (previously I have had 0 experience with carbon steel). I am 100% impressed. In 10 minutes I put an edge on this knife that was beyond shaving sharp. It literally popped the hairs off my arm with little to no pressure. A similar knife in a modern stainless design (i.e. henckels 5 star) would have taken well over an hour. A bit of experimentation seems to suggest that it keeps an edge as well or better than anything in my block, but only time will tell. |
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Dean pdxpeople@earthlink.net 10/24/03 |
There are two sources I found for the real "old fashioned" carbon steel knives from the Thiers-Issard company of France. Both websites carry their "Sabatier 4-Star Elephant" label of carbon steel knives. These are hand forged, top of the line knives from an old, well respected company making knives in the traditional french method. Try www.cutlery.com and www.chefknivestogo.com |
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Gregg gbratt@elp.rr.com 11/13/03 |
I have a 14" 'sword' given to me 30 years ago by a retiring chef..if I cut a tomato, the blade will be black in about 2 mins. I LOVE this knife...it has no name and it's pretty old and it will still be a treasure in 200 years. This blade takes an edge FAST. The 'old' steel leaves a jagged edge because it's more grainy and it becomes a micro serrated edge. I also have some Tridents that are 35 years old and even with my 8" diamond 'stone', it's a real effort to keep an edge on these newbies. I find it's necessary to swipe the blade 3-4 times every time I use them. I prefer the old style..that's how I ended up here. bye now.gb |
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martin topcon@xtra.co.nz 03/21/04 |
seeking information on tichet chef's knives, i have 3 purchased in the sixties.still going strong these are made in france. |
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pj pj@skillstec.co.uk 07/05/04 |
Tichet knives - still working with mine purchased in 1954 - as far as I know the French factory ceased production - but would be pleased to hear otherwise. 'Nogent' was included in the brand and this may be Nogent-le-Rotrou - but cannot find a link to knife manuafacture. |
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ROGER PARKER ZIABOUND@CHARTER.NET 09/21/04 |
Lejeunem@aol.com. CAN'T FIND. DO YOU KNOW ANY OTHER SOURCES FOR QUALITY OLD FASHION CARBON STEEL KNIVES? THANKS |
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deb 11/09/04 |
I was given two french carbon steel knives as wedding presents in 1969, an 8" and a 10". They are by far the best knives I have ever had, way surpassing german stainless steel knives in my opinion. The Cooking Enthusiast (www.cookingenthusiast.com) carries Sabatier 4 Star Elephant Knives. Do be careful though, as there are many brands of Sabatier knives and not all are carbon steel. |
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angela smith angiesmith@southgate63.freeserve.co.uk 12/15/04 |
I am after a 'Nogent***Tichet'knife made in France, I have had this one about 12yrs and I am unable to find the manufacturer Can anyone help? |
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Meghan meghanrhp@comcast.net 04/28/05 |
I own a small retail business in Concord, MA and am looking for a source of Solid Carbon Steel knives. For years I've sold the Sabatier knives of France. I need to find a US supplier. Any one know anything? Fantes.com sells them but they won't tell me how their getting them. I understand this, but I'm in desperate need. The Carbon Steel knives are the best and my customers need them!Please help if you have any ideas! |
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Vicki wwwvicki@shaw.ca 05/02/05 |
Henckels Knives Does anyone have a site I can go to get information on returning some Henckel knives, that are suppose to be Life Time Warranty? Thanks in advance! |
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Mick 10/06/05 |
Country Knives Fine Cutlery (countryknives.com)handles every brand named here. Not all products are listed on the website, so you'll need to call or visit in person. |
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saNDIE 10/13/05 |
A friend brought me a nOGENT****tICHET knive from France about 2002 or 2003 & I'm looking for another |
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Larry 11/07/05 |
Cutlery.com has a few high carbon, non stainless knives on their site. The ones that stand out are the Nogen Sabatier paring knives and utility knife. good luck |
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HMG Chefsforu@comcast.net 12/12/05 |
I think I know the type of carbon steel knife you are talking about. My favorite (and I have cooked professionally and gone through LOTS of the "high carbon stainless") is the Old Hickory brand. They rust and stain, but they take an edge that is unbelievable and if they get ratty looking, they are cheap enough to replace without a second thought. I purchase mine at J.E. Rice in Manassas, Virginia. They will order specific sizes for you and also have a nifty sharpening tool that is inexpensive (under $10.00) and quick, and easy to use. |
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phil friendsparty@wanadoo.fr 01/23/06 |
I know the K SABATIER firm. They are manufacturing 100% Forged knives - 100% Made in France. They are creating their web-site sabatier-k.com Go to see !!! |
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ray rmdsr@hotmail.com 01/26/06 |
i have 2 tichet knives. a chefs knife with a 13.25" blade and a carving knife with a 15" blade. both are pre war. i bought them from a army major as he was going into the nursing home. they were packed in a wood box in grease. i have had them for 15 years now. i do the cooking in the family and am far from being a chef, but i used knives my whole life in the produce business. these do stain easy, but won't if you clean them after each use, because of there size, i only use them on holidays, when i cook large meats. |
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roland 01/28/06 |
I'm not sure exactly what the metallurgy is on my knife, but my 10" Chef's Choice knife holds a very nice edge. I love the feel of this thing! It has an excellent ring to it as well. Those stainless knives just make a dull thud when you tap the blade. Long Live Rust! |
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philppe 02/05/06 |
I visited the K SABATIER web site www.sabatier-k.com huge ranges - nice knives Very good address |
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Harrytt 02/18/06 |
I totally agree with HMG. The best knives I've ever used are the "Old Hickory" brand. They are not the shiny, bright and dazzling showcase knives seen on TV. However if you want a sharp blade, well balanced, durable, and one that doesn’t cost the paycheck, buy one and try it. You will probably never spend a fortune on blades again. I’ve cooked commercially and catered for several years and have never strayed from these knives. |
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Padraig 04/27/06 |
Sabatier 4-star Elephant knives are available at thebestthings.com |
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Leroy Johnson 07/24/06 |
I have bought over 2 dozen knives from a guy on ebay (his username is "ralph1396") who always has GREAT knives in his ebay store or up for auction. I don't know how or where he gets them all but he's got carbon steel knives like you wouldn't believe. Like I said, I bought over 2 dozen knives from him going back to 1999, and every one of them has been incredible. He's also a really nice, guy, too. He's retired (I'm not sure from what, but I don't think he was a professional chef) but still sharp and REALLY smart about a lot of things--not just knives. But knives are his specialty. If Ralph doesn't have it or can't get it, it probably doesn't exist! |
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ellen 07/28/06 |
I bought from him, too. Good fellow. |
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jsack 09/01/06 |
Nogent carbon steel knives I bought a Nogent Tichet knife at The Compleat Kitchen in Toronto. I can't find a website or email address, but you could phone them. They sent mine back to the States for me as I was taking only carry-on luggage! They were very sweet and helpful tel: 416 920-6333 fax: 416 920-6336 |
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Em 10/16/06 |
Thanks to each of you for your input. I've been looking for full carbon since my brother asked for a good knife for Christmas. I recognized the Cooking Enthusiast, but couldn't remember the catalog name 'til I got to this site. Thanks immensely! Carbon is the only way to go. I never use my expensive stainless anymore, going for the handsome darkened beauties. Two of them, nameless, for 30 years now. |
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Yogi 12/06/06 |
Sharpening a modern German stainless steel knife is a royal pain. I've found some very good, old carbon steel knives at estate sales, including a 10 inch Wester bros, Solignen, which takes a razor edge and is thin, and flexible in the tip when needed, with a wonderful ring to it. A beautiful old chopping knife. There is no comparison to carbon steel blades from the "Golden Age". I'd get one from Ralph on ebay if I were looking. He's had some great knives listed. |
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Grocery Guy 12/30/06 |
Keep in mind that Europeans aren't the only folks that make carbon steel knives. Check Korin (a New York based Japanese knife specialty store) for carbon steel chef's knives as well as stainless/carbon laminate blades that give you the ability to have a carbon cutting edge without sides that stain. Also Kikuichi knives have a line of carbon knives that are beautiful and sharper than any knife I have used. The obvious difference between the Japanese carbon and the European is the width of the blade. The Japanese blades are the same thickness from stem to stern making larger knives handle very well. |
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Jerry Horne 01/25/07 |
My knive is a brand called..Sicilian Chef. its now is around 30 years old. Blade is 10', Handle is 1/2 Inches. Just as sharp now as when i got the knive. Use it for cutting meat, turkey. wegs and anythings i wish to slice. Don't know if they are sold anymore. Should another 30 years from it. Costed me around $12 at Safeway. |
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Grocery Guy 01/28/07 |
Don't forget about chinese cleavers. The "vegetable slicer" style cleavers from WokShop and Town Food Service are both thin and sharp as heck. Basically all the attributes one would want in a chef knife in carbon steel. I have both and love them dearly. The best part is that they are both around $20!!! I prefer the chinese cleaver style to any european style for making quick work of vegetables. |
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Edgy 02/22/07 |
Has anyone used the Benchmade Prestiges Culinary knives? Do they hold an edge and are they easy to sharpen? I saw that they are listed on the benchmade at $500 MSRP. Are these knives worth that much money? I have seen Old hickory for a much less price and HMG seems to approve of them. |
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Christ 02/27/07 |
For the Carbon Knives, I think the best are on www.sabatier-k.com I have had a 10" Carbone chef knife for 35 years and it is still the best knife I own. I bought new ones. They are so great. |