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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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"Alex Rast" > wrote in message ... > at Sun, 26 Sep 2004 13:08:41 GMT in > >, - wrote : > > >On Sun, 26 Sep 2004 08:17:38 -0400, "Annaid" > > wrote: > > > >>Hello everyone! > >> > >>I am in the process of updating my cutlery.... > >> > >>Can anyone give me their personal opinions of the three?... > >> > >I have an old set of Sabatier knives which are wonderful. > > > >However, I'm not sure they're still being made. > > > >HOWEVER, the thing you should look for is that the knives > >you get are made out of carbon steel. Yes, this is the > >metal that stains, etc... > > Good advice, *BUT*, be prepared for a difficult, exhaustive search. > Virtually no retail stores carry carbon steel knives because it would seem > most consumers have a difficult time getting over the staining problem. > Sabatier is the only quality company I know that makes a full line of > carbon-steel knives. Most of the stores that carry Sabatier only carry > their stainless knives, except by special order. So it's not enough to ask > for the brand name "Sabatier". You have to ask *specifically* about their > carbon steel knives, using precisely that terminology, and if at any point > the salesman inserts the word "stainless" you must correct him. > > The overwhelmingly prevalent material these days is "high-carbon > stainless" steel. It doesn't sharpen as readily as carbon steel nor does it > hold an edge as well, but it is vastly better than low-carbon stainless, > which you usually find in such-a-deal knives. Gerber, Wusthof, Henckels, > and Chicago Cutlery all use high-carbon stainless. > > It's easy to spot carbon steel, because it has a dull, blue-grey colour to > the blade as opposed to the bright, shiny silver blade of a high-carbon > stainless. If you use it to cut tomatoes, lemons, and other acidic items, > be sure to rinse it off *immediately*. And never run it through the > dishwasher. > > High-carbon stainless is OK, and certainly avoids the cleaning problem and > the need to be obsessive about care. I'd stay away from Henckels if you > decide to go this route because they are now using sintered blades as > opposed to forged blades (a little less blade strength, shorter time > keeping a sharp edge, more difficult to sharpen) > > It comes down to how much effort you're willing to put into the buying > process. If you have no difficulty spending several weeks tracking down the > carbon-steel Sabatiers and then perhaps waiting several more weeks while > they arrive, by all means do so because the performance will reward the > effort. OTOH, if that sounds like too much work to you, a high-carbon > stainless knife from Wusthof, Sabatier, or Gerber may be more practical. > > -- > Alex Rast > > (remove d., .7, not, and .NOSPAM to reply) The Japanese continue to make high quality knives of carbon steel. They also have the advantage of using half bolsters that don't get in the way of sharpening the edge. Fred Knife Outlet http://www.knifeoutlet.com |
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