Antique, Rare, Sabatier SEAL Chef's Knife - 6.4 (163 mm). 6.4 (163 mm) = blade (just the blade); Carbon steel; Made in France; Very sharp; Professionally, Carefully Sharpened. The steel is very, very easy to sharpen and keep its sharpness very good - a secret of the French artisans. The knife is light and can be used without problems as a boning, peeling paring knife. Blade + handle = finely polished.
Inscriptions on the blade (carved into the steel). An image of a seal. I have a small sharpening business and I like to think I know what a sharp knife is. It was sharpened only on Japanese water stones.
No sparkles, the stones are continuously impregnated and sprayed with water. That means no damaging of the original steel quality (like hardening). The last stone is an 8,000 grit which means mirror polish.
It is a carbon steel blade. I have sharpened it manually on Japanese water stones (using a lot of water which means no sparks - in order to maintain the original blade properties - like hardening). Last stone 8000 grit - mirror finish, razor sharp.I have a little sharpening business which means that the knife is properly sharpened - I like to believe. The Japanese water stones can be used only when they are wet and continuously sprayed with water. AT THE POST OFFICE YOU GOTTA PRODUCE AN I.
IN ORDER TO GET YOUR KNIFE (PARCEL/ENVELOPE) AND TO SIGN FOR IT. Carbon steel knives are capable of being sharpened to razor-like keenness, and hold an edge for a very long time. The trade off for this wicked sharpness is oxidation. That means they could rust. Looked after properly, however, they will develop a patina long before any rust can take root.You will find, as I have, that these blades will change colour becoming grey or even black as they are used. This is just the patina developing. Consider how a copper roof becomes green over time, or a leather jacket becomes more beautiful as it ages. This is an oxidation process that occurs with carbon steel knives, once the patina has developed the surface will no longer be susceptible to further corrosion (rust). Should rusting occur simply use a kitchen scrubby (not copper or steel wool as this will scratch the surface) and warm, soapy water to remove anything that looks like rust. Its impossible to avoid some discoloration with carbon steel knives. As you use them on foods like onions, tomatoes or other acidic food you will notice that a greyish hue will develop. This is to be expected, just wash with warm water and keep dry. My carbon knives have a strong patina that I acknowledge as a reward for using exceptional knives, each blade being unique. And remember don't be scared using a carbon steel knife.
It's just iron and carbon. Some people are taking iron pills for their health.
The item "Antique, Rare, Sabatier SEAL Chef's Knife 6.4 (163 mm)" is in sale since Tuesday, July 07, 2015. This item is in the category "Collectibles\Kitchen & Home\Kitchenware\Utensils\Cutlery". The seller is "cristi57cristian" and is located in Pitesti, Arges. This item can be shipped worldwide.