Oh boy oh boy oh boy. My first Sabatier knife and it is a classic. Thanks to Boar D'Lase on Fred's Cutlery Forums, I have a 1930's Thiers-Issard Nogent Carbon Steel 12" Chef's knife. I know I have been going Japanese for a while, but I am learning to Re-Love my 20 year old Wusthof Gran Prix. This blade is lighter and more sharp and I don't have to worry about chipping like the Japanese blades. Sheesh, they are fragile flowers.
Sunday, 20 January 2013
Sabatier Nogent Carbon Stainless Chef's Knife
Sabatier Nogent Carbon Stainless Chef's Knife Video Clips. Duration : 1.87 Mins.
Oh boy oh boy oh boy. My first Sabatier knife and it is a classic. Thanks to Boar D'Lase on Fred's Cutlery Forums, I have a 1930's Thiers-Issard Nogent Carbon Steel 12" Chef's knife. I know I have been going Japanese for a while, but I am learning to Re-Love my 20 year old Wusthof Gran Prix. This blade is lighter and more sharp and I don't have to worry about chipping like the Japanese blades. Sheesh, they are fragile flowers.
Oh boy oh boy oh boy. My first Sabatier knife and it is a classic. Thanks to Boar D'Lase on Fred's Cutlery Forums, I have a 1930's Thiers-Issard Nogent Carbon Steel 12" Chef's knife. I know I have been going Japanese for a while, but I am learning to Re-Love my 20 year old Wusthof Gran Prix. This blade is lighter and more sharp and I don't have to worry about chipping like the Japanese blades. Sheesh, they are fragile flowers.
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