Sabatier surprise
Victoria A. Bolles
Hello everyone,
I just received three Sabatier knives (8" chef's, 6" utility, 3 1/2"
parer) that I ordered from Prof. Cutlery Direct. PCD's service is superb
(delivery within 24 hours here in New England) and the people are great,
but imagine my surprise when I found that these supposedly wonderful
Sabatier knives are DULL!
And I mean dull. I couldn't cut myself with them, let alone a tomato. You
know that test for sharpness -- draw the knife across a tomato, and the
knife should slit the skin (at least) of its own weight? The 8" knife left
that nice ripe tomato UNSCATHED. Same thing with the 6" utility.
The blades of these knives display no discernible edge to the naked eye,
and it displays a sort of chipped appearance. If I sight along the blade I
can see that it's wavy and shows little burrs on the edge, or what passes
for an edge. And here I thought Sabatier knives were the best I could get.
Am I totally out of line to expect a knife to be sharp when I buy it? I
have a 6" LamsonSharp chef's knife that's excellent (bought from the same
source), but I really dislike the rounded blade profile and flat handle. I
love the round belly on the Sabatier handle; I just wish it had a sharp
blade.
Has anyone else had a negative experience with Sabatier knives, or is it
just me?
Best wishes,
Victoria
Richard Thead
Victoria A. Bolles (vbo...@cybercom.net) wrote:
: Hello everyone,
:
: I just received three Sabatier knives (8" chef's, 6" utility, 3 1/2"
: parer) that I ordered from Prof. Cutlery Direct. PCD's service is superb
: (delivery within 24 hours here in New England) and the people are great,
: but imagine my surprise when I found that these supposedly wonderful
: Sabatier knives are DULL!
Call up PCD. I don't get too worried when a new knife isn't as sharp
as I like it--I can take care of that. But your description of the
waviness and chipped appearance indicates a problem.
Rick
--
+-------------------------+---------------------------------------------+
| Richard Thead | Verbosity leads to unclear, inarticulate |
| S/W Eng. Specialist | things -- Dan Quayle |
+-------------------------+---------------------------------------------+
Susan Murie
In article <vbolles-1601...@mfd-dial2-27.cybercom.net>,
vbo...@cybercom.net (Victoria A. Bolles) wrote:
> Hello everyone,
>
> I just received three Sabatier knives (8" chef's, 6" utility, 3 1/2"
> parer) that I ordered from Prof. Cutlery Direct. PCD's service is superb
> (delivery within 24 hours here in New England) and the people are great,
> but imagine my surprise when I found that these supposedly wonderful
> Sabatier knives are DULL!
>
> And I mean dull. I couldn't cut myself with them, let alone a tomato. You
> know that test for sharpness -- draw the knife across a tomato, and the
> knife should slit the skin (at least) of its own weight? The 8" knife left
> that nice ripe tomato UNSCATHED. Same thing with the 6" utility.
>
> The blades of these knives display no discernible edge to the naked eye,
> and it displays a sort of chipped appearance. If I sight along the blade I
> can see that it's wavy and shows little burrs on the edge, or what passes
> for an edge. And here I thought Sabatier knives were the best I could get.
>
> Am I totally out of line to expect a knife to be sharp when I buy it? I
> have a 6" LamsonSharp chef's knife that's excellent (bought from the same
> source), but I really dislike the rounded blade profile and flat handle. I
> love the round belly on the Sabatier handle; I just wish it had a sharp
> blade.
>
> Has anyone else had a negative experience with Sabatier knives, or is it
> just me?
>
> Best wishes,
> Victoria
We have a set of Sabatier. They came to the household with my husband so I
don't know if his arrived sharp or not. I really like them but they do
need alot of sharpening. I use the steel that came with them and they
sharpen up nicely. My father-in-law showed me the correct technique for
sharpening and it has never failed.
Have you phoned the place you bought them from to inquire about the
less-than-sharp edge?
Susan
--
Susan K. Murie ++++ Photographer
http://www.xensei.com/users/susanm
Hervey
We got the ten piece Cuisine de France Sabatier set from Macy's a couple
of months ago and they work great. I should mention that we got the top of
the line models. Sounds like you might have defective knives--some sort of
glitch at the factory. You should definitely return them. Go to Macy's or
some place that carries Sabtier and give them a test. I expect we'll have
them for many years.
Shaun
Mary f(pud) and Bernie
I figured that's why Sabatier came out with their electric sharpner. ;-).
I love the wustof's that hubby got me from PCD. It was recommended, by
another rfc'er to go handle the knives and get a feel for them. I tried
the wustof's and the helkels. i prefered the feel of the wustof. But I
use the steel after every 5 minutes of use (that's what a chef told me to
do) and I don't have to many problems.
Like another poster said, I'd call PCD and tell them your complaints. :-).
--
Mary f. (hey...cut that out...these are jeans, not a tree trunk,
although, Bernie does call them sticks!)
_ _
( \ / )
|\ ) ) _,,,/ (,,_
/@ .-'`~ ~-. ;-;;,_
|x4- -,_. , ( `'-'
'-~~''(_/~~' `-'\_)
It's a widdle,widdle, widdle pud (Wow What a party! Mom
should have been at the one the puds threw! )
http://home.earthlink.net/~maryf
Howard Larson
On 16 Jan 1997 18:49:16 GMT, th...@azstarnet.com (Richard Thead)
wrote:
>Victoria A. Bolles (vbo...@cybercom.net) wrote:
>: Hello everyone,
>:
>: I just received three Sabatier knives (8" chef's, 6" utility, 3 1/2"
>: parer) that I ordered from Prof. Cutlery Direct. PCD's service is superb
>: (delivery within 24 hours here in New England) and the people are great,
>: but imagine my surprise when I found that these supposedly wonderful
>: Sabatier knives are DULL!
>:
>
> Call up PCD. I don't get too worried when a new knife isn't as sharp
>as I like it--I can take care of that. But your description of the
>waviness and chipped appearance indicates a problem.
>
>Rick
Yes. Do you suppose it was a return. I have a Sabatier and it sure
does not match that description.
Let us know what you find out.
--
Howard Larson
hbla...@mcs.net
Ri...@mnsinc.com
>In article <vbolles-1601...@mfd-dial2-27.cybercom.net>,
>vbo...@cybercom.net (Victoria A. Bolles) wrote:
>
>> Hello everyone,
>>
>> I just received three Sabatier knives (8" chef's, 6" utility, 3 1/2"
>> parer) that I ordered from Prof. Cutlery Direct. PCD's service is superb
>> (delivery within 24 hours here in New England) and the people are great,
>> but imagine my surprise when I found that these supposedly wonderful
>> Sabatier knives are DULL!
>>
With a fine knife, it would not be unreasonable to ship them requiring
a final honing. They should not be completely dull, however, and the
instructions that come with them should plainly state that a final
honing is required.
Rick Marinelli
ri...@mnsinc.com
******************************************************************
* "Cooking is like love: it should be entered into with abandon *
* or not at all." *
******************************************************************
Diane
I'm surprised to find Sabatier still in business. 20 years ago when
working at Macy's, we carried these knifes and probably had 50% returns
on them. I never saw knifes just snap like theses. It's really too
bad. I like Chicago or Henkels.
Liam
Victoria A. Bolles wrote:
>
> Hello everyone,
>
> I just received three Sabatier knives (8" chef's, 6" utility, 3 1/2"
> parer) that I ordered from Prof. Cutlery Direct. PCD's service is superb
> (delivery within 24 hours here in New England) and the people are great,
> but imagine my surprise when I found that these supposedly wonderful
> Sabatier knives are DULL!
>
> know that test for sharpness -- draw the knife across a tomato, and the
> knife should slit the skin (at least) of its own weight? The 8" knife left
> that nice ripe tomato UNSCATHED. Same thing with the 6" utility.
>
> The blades of these knives display no discernible edge to the naked eye,
> and it displays a sort of chipped appearance. If I sight along the blade I
> can see that it's wavy and shows little burrs on the edge, or what passes
> for an edge. And here I thought Sabatier knives were the best I could get.
>
> Am I totally out of line to expect a knife to be sharp when I buy it? I
> have a 6" LamsonSharp chef's knife that's excellent (bought from the same
> source), but I really dislike the rounded blade profile and flat handle. I
> love the round belly on the Sabatier handle; I just wish it had a sharp
> blade.
>
> Has anyone else had a negative experience with Sabatier knives, or is it
> just me?
>
> Best wishes,
> Victoria
Sabatier is not made by one company. It is a "brand" name that includes
knives made by several companies. Some are reputed to be quite excellent
and others are poor to average. I purchased a couple of, supposedly,
superior "Elephant" Sabatier knives. All of them chipped on the cutting
service. This is a problem that I have never had with any other knives.
Liam.
--
Reality is a phenomenon brought on by a lack of alcohol.
(unknown)
Hervey
Geez, now you tell me. I bought the ten piece set a couple of months ago.
Of course, someone else said they've had a set for 30 years and never had
problems with them. I hope they've gotten better since you worked at
Macy's.
Shaun
penm...@aol.com
In article <32E0D1...@concentric.net>, Liam <sa...@concentric.net>
writes:
>Subject: Re: Sabatier surprise
>From: Liam <sa...@concentric.net>
>Date: Sat, 18 Jan 1997 05:33:48 -0800
Sabatier knives are manufactured in France by one of the world's oldest,
and most reputable cutlery companys. They are NOT made by other
manufactures. If anyone is manufacturing 'knock-offs', then they would
be known as Saboteurs.
Sheldon
Abenr
I've had my original set of Sabatier for a good 25 years and have added to
it over the years. It's a magnificent knife, and am quite puzzled by the
report of a 50% return rate at Macy's years ago.
RCC
> >
> >> Hello everyone,
> >>
> >> I just received three Sabatier knives (8" chef's, 6" utility, 3 1/2"
> >> parer) that I ordered from Prof. Cutlery Direct. PCD's service is superb
> >> (delivery within 24 hours here in New England) and the people are great,
> >> but imagine my surprise when I found that these supposedly wonderful
> >> Sabatier knives are DULL!
> >>
>
> a final honing. They should not be completely dull, however, and the
> instructions that come with them should plainly state that a final
> honing is required.
>
Finally, sanity prevails.
Richard Caley
Diane wrote:
> I'm surprised to find Sabatier still in business.
They aren't.
So far as I know `Sabatier' isn't a brand name any more. It's an
uncopntrolled descriptive term. Something like `Websters' on US
dictionaries.
Best way to buy knives seems to be to ask someone with knives you like
where they bought them.
--
r...@lillith.demon.co.uk _O_
|<
Terry Cook
Just to add to everyone's confusion... I have purchased Henckels, Wusthoff
and Sabatier. Some were sharp from the factory and some weren't, but all of
them were much sharper after their first visit to a professional sharpener
than they were from the factory. I don't think the factory puts very much
emphasis on delivering razor sharp knives out of the box and of course
considerable damage can occur at the store if the knives get handled or are
stored improperly.
My $.02 - if your knives are dull, get them sharpened. For a couple of
bucks you'll start enjoying the knives right away instead of a year from
now when you just can't stand it anymore.
-Terry
PS If you're a cutlery manufacturer, this in no way condones shipping dull
cutlery!
Hervey <her...@cris.com> wrote in article
<hervey-1701...@cnc132052.concentric.net>...
Dan Masi
penm...@aol.com wrote:
>
> In article <32E0D1...@concentric.net>, Liam <sa...@concentric.net>
> writes:
>
> >Subject: Re: Sabatier surprise
> >From: Liam <sa...@concentric.net>
> >Date: Sat, 18 Jan 1997 05:33:48 -0800
> >
> >Victoria A. Bolles wrote:
> >> Sabatier knives are DULL!
> >>
> >> And I mean dull. I couldn't cut myself with them,
>
> > Sabatier is not made by one company. It is a "brand" name that
> > includes knives made by several companies.
>
> Sabatier knives are manufactured in France by one of the world's
> oldest, and most reputable cutlery companys. They are NOT made by
> other manufactures.
Perhaps Liam was referring to the fact that
Cuisine de France/Sabatier is a subsidiary of Forchner.
Or could it be that Sabatier has a low-end line of stamped
knives?
--
Dan Masi
Mentor Graphics Corp.
dan_...@mentorg.com
Terry Cook
> > >Victoria A. Bolles wrote:
>
> > >> Sabatier knives are DULL!
> > >>
> > >> And I mean dull. I couldn't cut myself with them,
Then get them sharpened! Knives don't stay sharp forever and anyone who
tells you otherwise probably sells Cutco.
> >
> > > Sabatier is not made by one company. It is a "brand" name that
> > > includes knives made by several companies.
Very true. Sabatier is now more of a shape than a brand name. In the last
two years I've owned knives from all of these different Sabatier lines:
Elephant brand Stainless
Elephant brand High Carbon
Lion Brand
Cuisine de France Sabatier which actually doesn't use the classic Sabatier
shapes - they are more German shaped (lots of rock in the chef's knife).
Victorinox
and have seen probably 5 other "Sabatier" brands including a bunch of cheap
stamped knives that had big chips in the blades and broken handles.
> >
> > Sabatier knives are manufactured in France by one of the world's
> > oldest, and most reputable cutlery companys. They are NOT made by
> > other manufactures.
>
Nope. I've heard that the name is for sale. My opinion is that no quality
control was used by the family that owned the name because I have seen some
awful knives carrying the name Sabatier in second hand stores.
> Perhaps Liam was referring to the fact that
> Cuisine de France/Sabatier is a subsidiary of Forchner.
> Or could it be that Sabatier has a low-end line of stamped
> knives?
>
I don't know. My 12" CDF Chef's knife is one of my favorites. It's
definitely forged and has a nice handle and heft. As I said above, there
are cheap Sabatier's around, but I really haven't seen any available new in
the last few years except the CDF and Forschner/Victorinox.
Joel Ehrlich
penm...@aol.com wrote about Sabatier surprise on 18 Jan 97 04:55:49
saying..
pe> Sabatier knives are manufactured in France by one of the world's
pe> oldest, and most reputable cutlery companys. They are NOT made by
pe> other manufactures. If anyone is manufacturing 'knock-offs', then
pe> they would be known as Saboteurs.
Sorry Sheldon (really - I am),
This time you're wrong.
The original Sabatier firm was split up among the descendants of the
founder. Each formed his own company. While they were initially close in
product quality and style, the independent companies gradually drifted
apart. But they all call themselves Sabatier.
Some of the current Sabatier firms produce outstanding cutlery. Others
produce cutlery which can only be called (generously) trash.
That's one reason I tend to avoid Sabatier products. I have Gerber,
Lamson-Sharp, Forschner, Wusthof, Chicago Cutlery and F. Dick knives.
But then I tend to buy knives strictly on the basis of whether they are
comfortable for me to hold and use. That, and how well they take to the
steel.
Joel
penm...@aol.com
In article <cae_970...@salata.com>, Joel.E...@salata.com (Joel
Ehrlich) writes:
>Subject: Sabatier surprise
>From: Joel.E...@salata.com (Joel Ehrlich)
>Date: 21 Jan 97 05:38:56 GMT
Joel, my facetiousness aside [saboteurs], most all manufacturers turn out
products of varying degrees of quality and set prices accordingly,
including the companys you have named. Whether they use their parent name
or not is of no consequence, as for whatever business reasons, some
companys use different names and some retain the same name, or they may
switch back and forth, if for no other reason then purely whimsicle ones.
Chances are, they may all, at one time or another make knives for each
other. None of them manufacture their own steel, so for that reason
alone, and many other business variables, companys make certain
arrangements amongst themselves, none of which are arguable, since this
information is usually multi-faceted, and kept secret. The bottom line
is, the informed consumer, generally receives what they pay for. Most
cutlers manufacture forged as well as stamped products, and each of those
of different quality ranges too, and for obvious reason, not everyone has
the same need and/or pocketbook. The only knife manufacturer in the world
that makes no compromise in any of it's products, both functional and
cosmetic, as ALL are top of the line, is a Japanese company that goes by
the name of Samaurai. Their knives are very expensive, and are rarely seen
in the western world. That's not to say they are better for everyone,
just very expensive, highly tailered as to functionability, and extremely
attractive, if one is so inclined to like that particular look.
In order to be fair, one must compare a company's top of the line model
with another's top of the line model, and also one must consider the cost,
if one is to determine value for money. Most rational people would agree
that the major differences between a Cadilac, and a Lincoln are purely
subjective, although Ford affectionados will argue forever with GM people,
and so what. In the case of kitchen knives, a much simpler product, it is
a much simpler task to make a decision, a
$50 Wusthof or a $50 Sabatier, the choice is purely subjective, whatever
seems right to the user. Both, with proper care, should last a lifetime,
and function equally well.
For those contemplating the purchase of kitchen knives, buy what you like
and can afford at the time. In all probability, you will someday buy
others, the same as you will someday buy another automobile.
Parker markets pens from $3 upwards to $15,000+, and not all say Parker,
but they are still Parker pens. Many companys do the same, the list is
endless.
Joel, your argument, if you make any at all, is illogical, unless your
'thrust' is to be obstinate. You never did say your basis for buying
knives is determined by how well they cut.
Sheldon ( The more pretentious the knife, the less adept a JiBBler one is.
)
Joel Ehrlich
penm...@aol.com wrote about Sabatier surprise on 22 Jan 97 05:36:53
saying..
pe> Joel, your argument, if you make any at all, is illogical, unless your
pe> 'thrust' is to be obstinate. You never did say your basis for buying
pe> knives is determined by how well they cut.
No argument. I was merely correcting an error you made. Sabatier is no
longer one company. It has been split into many, many companies - some
of which are no longer owned by any member of the family.
The various firms which make Sabatier knives have different names. All
those firms sell various brands of knives. Each has at least one label
which contains the key word "Sabatier". And not all those firms produce
top quality or even mid-range knives.
That means that the name "Sabatier" is no longer the guarantee of
quality it once was.
I agree with the remainder of all that you said.
As for myself, I buy knives on the basis of how they feel to _me_, how
comfortable they are for _me_ to use and how well they work when _I_ use
them. That's the reason I own knives of so many different brands.
Joel
penm...@aol.com
In article <f5b_970...@salata.com>, Joel.E...@salata.com (Joel
Ehrlich) writes:
>Subject: Sabatier surprise
>From: Joel.E...@salata.com (Joel Ehrlich)
>Date: 24 Jan 97 00:50:57 GMT
Joel, the following is an Email I received, along with my response. Maybe
this will help clarify. I have made no mistake.
If posting this is a breach of Netequette, I apologize, but I am too lazy
to re-type, nor are computers in my realm of expertise. In any event,
there is no sensitve material contained herein.
<< Subj: Re: Sabatier surprise
Date: 97-01-23 23:48:18 EST
From: ehr...@his.com (Edward Rice)
To: penm...@aol.com
In article <19970118125...@ladder01.news.aol.com>
(Re: Sabatier surprise), you write:
> >Sabatier is not made by one company. It is a "brand" name that
includes
> >knives made by several companies. Some are reputed to be quite
excellent
> >and others are poor to average. I purchased a couple of, supposedly,
> >superior "Elephant" Sabatier knives. All of them chipped on the
cutting
> >service. This is a problem that I have never had with any other
knives.
> >
> >
> Sabatier knives are manufactured in France by one of the world's
oldest,
> and most reputable cutlery companys. They are NOT made by other
> manufactures. If anyone is manufacturing 'knock-offs', then they
would
> be known as Saboteurs.
>
> Sheldon
This sure isn't what I've heard, Sheldon. And judging by the variation
in
price and quality I've heard about, if it /was/ one company, their
quality
control has gone all to hell. Unless you can get some information to the
contrary -- which I'd be /delighted/ to read, honestly! -- I'll continue
to
believe that the name is, as someone has since suggested, like "Websters"
or "aspirin."
>>
Edward Rice, I assume that is who you are, even though you neglected to
sign your name to your Email.
Do you tend to believe what some un-named person has suggested to you?
That is exactly what you have said. The information you claim to require
is readily available, and from many reliable sources. If it were me, that
is what I would have done, at least before challenging some stranger who's
information you gleaned from the net.
Why don't you call one of the suppliers of kitchen equiptment, and just
ask? They will be more then amenable, and will in all likelihood be able
to satisfy your need for information more documented then just my word.
BTW, that is what I did before making my post. I called the Chef's
Catalogue Customer Service Department. I had a lenghty conversation with
two of their senior representatives. They both assured me that ALL
Sabatier knives are indeed manufactured by Sabatier. Also, just as many
other manufactures do, Sabatier produces some products under one or more
of their own copyrighted tradmarks, but no other manufacturer places
Sabatier's name on THIER products It is not unusual for knife companys to
offer various grades of knives, at various prices. For the most part, all
knife manufactures do just that. The bottom line, there is no attempt
made to deceive.
Don't people accept that GM manufactures various automobiles under
different names, of different levels of quality and of different price
ranges? GM may even
out-source some of it's work, nothing unusual, nor is this practice
deceptive, but I can assure you, no one is manufacturing automobiles, and
then selling them under the guise they were made by GM. Sabatier does no
different.
Here is the Chef's Catalogue phone number: 1-800-338-3232. Call for
yourself. Call anyone you want. Don't take my word for it.
I always research my information before posting, and therefore am prepared
for 'Doubting Thomases' [Edwards].
Surprise! Surprise!
Sheldon
penm...@aol.com
Edward Rice
In article <32E38F58...@warren.mentorg.com>,
Dan Masi <da...@warren.mentorg.com> wrote:
> penm...@aol.com wrote:
> >
> > In article <32E0D1...@concentric.net>, Liam <sa...@concentric.net>
> > writes:
> >
> > >Subject: Re: Sabatier surprise
> > >From: Liam <sa...@concentric.net>
> > >Date: Sat, 18 Jan 1997 05:33:48 -0800
> > >
> > >Victoria A. Bolles wrote:
>
> > >> Sabatier knives are DULL!
> > >>
> > >> And I mean dull. I couldn't cut myself with them,
> >
> > > Sabatier is not made by one company. It is a "brand" name that
> > > includes knives made by several companies.
> >
> > Sabatier knives are manufactured in France by one of the world's
> > oldest, and most reputable cutlery companys. They are NOT made by
> > other manufactures.
>
> Perhaps Liam was referring to the fact that
> Cuisine de France/Sabatier is a subsidiary of Forchner.
> Or could it be that Sabatier has a low-end line of stamped
> knives?
Given the curt -- even rude -- e-mail which I received on the subject, I
felt it reasonable to do just a teensy bit of research. I fairly quickly
came across the following three manufacturers of knives which bear the
Sabatier name, and I'm sure there are plenty of others...
At URL
http://www2.cybershop.com/Cybershop/Online.f/sab_114a.kit|1234567890123456789114084784
(located with an AltaVista search for "+Sabatier +knives"), I find this
manufacturer, who appears to be English or American:
CUISINE DE FRANCE, LTD. SABATIER
500 YEARS OF CUTLERY MAKING TRADITION
For centuries, France has been a training ground for legendary chefs of the
world. Sensitive to the needs of the culinary elite, the knife makers
experimented to create the perfect kitchen tools.
In 1834, Bonnet Sabatier perfected a 500-year knife making hertiage by
developing a superior manufacturing process. During the next 150 years,
generation to generation, Sabatier fostered a tradition of innovation and
excellence and earned a worldwide reputation for premium quality cutlery.
Old world craftsmanship ensures that each and every Commercial Sabatier
knife is 100% hot drop forged from one solid peice of steel from tip to
tang.
In a specially developed process, the handle is molded to the knife in one
solid piece. This special process guarantees that the handle will not crack
or shrink. An added benifit is that the handle fits so tightly to the knife
it forms a complete seal, giving you a more sanitary kitchen tool. Since
there are no seams in the handles, there is no place for food to accumulate
or bacteria to grow.
All Cuisine de France Sabatier knives are lovingly polished by hand, the
old fashioned way, and supervised by the critical eye of master craftsmen.
No automation, no robots. The result is a superior quality, sharp, strong,
controllable cutting edge.
LIFETIME WARRANTY We believe in the quality of our knives. If they are used
properly they should last a lifetime, so with your purchase we provide you
with a lifetime warranty. If anything should go wrong with your Commercial
Sabatier knife just return it to us for a replacement at 1-800-442-2706.
- - - - - - - - -
Now, over here at http://www.gunsforsale.com/fors.htm
we find out that a Swiss company now owns at least one French company that
makes Sabatier knives:
Knives & More Forschner/Victorinox/Swiss Army
The best kept secret in the USA..... for kitchen cutlery........Forschner
which owns Victorinox and Sabatier of France.
Victorinox is the largest manufacturer of cutlery in Europe.
- - - - - - - - -
From URL http://wbsmail.zipmail.co.uk/bhhma/housewar/gadgets/gadgets.htm
it appears that some Sabatier knives are made in England!
Richardson Sheffield Ltd mep
Upper Allen Street, Sheffield S3 7GX.
Tel: 0114 275 6280
Fax: 0114 275 7456
Contact: Kathy Sanchez
World-famous makers of kitchen knives, scissors, gift sets, block sets,
premium and incentive products. Leading brands:- 'Laser', 'Wiltshire
Staysharp', 'V Sabatier', 'Professional', 'Gourmet', 'Master Chef.'
Also Bar-B-Que utensils, casual dining tableware, speciality knives,
"Snac-Pacs." For the complete selection in kitchen cutlery, contact
"The Knife Experts."
penm...@aol.com
In article <AF0F1EDB9...@ehrice.his.com>, ehr...@his.com (Edward
Rice) writes:
>Subject: Re: Sabatier surprise
>From: ehr...@his.com (Edward Rice)
>Date: Sat, 25 Jan 1997 02:22:19 -0500
=============
Ya did good here.
=============
> - - - - - - - - -
>
>Now, over here at http://www.gunsforsale.com/fors.htm
>
>we find out that a Swiss company now owns at least one French company
that
>makes Sabatier knives:
>
>Knives & More Forschner/Victorinox/Swiss Army
>
>The best kept secret in the USA..... for kitchen cutlery........Forschner
>which owns Victorinox and Sabatier of France.
>Victorinox is the largest manufacturer of cutlery in Europe.
=================================================
Here, not so good. Nabisco owns Hershys Chocolate - so what!
=================================================
> - - - - - - - - -
>
>From URL http://wbsmail.zipmail.co.uk/bhhma/housewar/gadgets/gadgets.htm
>
>it appears that some Sabatier knives are made in England!
>
>Richardson Sheffield Ltd mep
>
>Upper Allen Street, Sheffield S3 7GX.
>Tel: 0114 275 6280
>Fax: 0114 275 7456
>Contact: Kathy Sanchez
>World-famous makers of kitchen knives, scissors, gift sets, block sets,
>premium and incentive products. Leading brands:- 'Laser', 'Wiltshire
>Staysharp', 'V Sabatier', 'Professional', 'Gourmet', 'Master Chef.'
>Also Bar-B-Que utensils, casual dining tableware, speciality knives,
>"Snac-Pacs." For the complete selection in kitchen cutlery, contact
>"The Knife Experts."
>
==========================================================
And here ya did even worse. Ya both doin' the same thing, a bit'o poetic
licence.
This is a retailer who is in the business of promoting items manufactured
by
'world-famous' makers. I believe so goes Macy's, Eaton's, Sears, etc.
==========================================================
And there once was Hoffritz!
Actually, you have just proved my, err, point. Touche!
Sheldon ( Sales people. . . Yuck! )
John & Amy Riggs
My Sabatier 10" chef, slicer, and paring are wonderful. Much better than
any others I have used. However, if you are looking for a bread knife,
special order the beauty from Le Cordon Bleu. I can't find them in the
states, but they are amazing. Any one know the actual maker? I can't
tell; it is only stamped "Cordon Bleu." Blue handle.
>
penm...@aol.com
In article <01bc0af8$e6a3e880$1c1381ce@default>, "John & Amy Riggs"
<ri...@nwlink.com> writes:
>Subject: Re: Sabatier surprise
>From: "John & Amy Riggs" <ri...@nwlink.com>
>Date: 25 Jan 1997 19:38:17 GMT
I receive a catalog describing these knives a few times each year. They
are offered for sale in many varieties, and what seems to me, reasonable
prices. I can't remember the name of the mail order co., and I keep
throwing the catalog away because I have enough knives. It is a smallish
catalog, about the size of a check book. Next time I will save it, and
post the info here.
I remember in the description of these knives, it saying, the blue handles
are so chefs working in large kitchens, can easily spot their knives if
any one else tries
to use them.
Sheldon
Chef Helen
One of the things that I was taught when I was an apprentice (this was
later reinforced by a very nice lady in a Henkles (know I spelled that wro
ng) store in Holland) is that most of the knives that are shipped to the
US are NOT sharpened beforehand because if they are they are considered
tools, and thus are taxed higher than if they were not sharpened. I have
heard several chefs make this same comment and I guess that's why yours
came unsharpened. By the way, the set I bought in Holland had to be
sharpened when I got home.
chef helen