[Sca-cooks] Another knife question

[Susan Fox-Davis]

UlfR wrote:

>I've never seen the high carbon steel Sabatiers in real life (all the
>good shops around here that even admit to their existance claim them as
>special order items), but I am quite happy with my 8" and 10" chefs from
>one of the real incarnations of Sabatier (I am told there are at least
>5 companies in France selling knives as Sabatier, some good, some not).
>I find that I use the 8" chefs for 90% of my cutting, but that is my
>style.
>
Speaking of Sabatiers:  I bought a low-end Sabatier set from Amazon last 
year, on sale very cheap, and was it ever.  These things never seem to 
be really sharp, no matter how I sharpen them.  Not recommended.

Selene