Antique SABATIER Style Nogent Type Chef's Knife 10 (270 mm)

Antique SABATIER Style Nogent Type Chef's Knife 10 (270 mm)
Antique SABATIER Style Nogent Type Chef's Knife 10 (270 mm)
Antique SABATIER Style Nogent Type Chef's Knife 10 (270 mm)
Antique SABATIER Style Nogent Type Chef's Knife 10 (270 mm)
Antique SABATIER Style Nogent Type Chef's Knife 10 (270 mm)
Antique SABATIER Style Nogent Type Chef's Knife 10 (270 mm)
Antique SABATIER Style Nogent Type Chef's Knife 10 (270 mm)
Antique SABATIER Style Nogent Type Chef's Knife 10 (270 mm)
Antique SABATIER Style Nogent Type Chef's Knife 10 (270 mm)
Antique SABATIER Style Nogent Type Chef's Knife 10 (270 mm)
Antique SABATIER Style Nogent Type Chef's Knife 10 (270 mm)
Antique SABATIER Style Nogent Type Chef's Knife 10 (270 mm)

Antique SABATIER Style Nogent Type Chef's Knife 10 (270 mm)
Antique SABATIER Style Nogent Type Chef's Knife 10 (270 mm). It coud be a PERNOT NOGENT knife. I have seen similar inscriptions (see below) on some PERNOT NOGENT knives. 10 (270 mm) = Blade (just the blade); Carbon Steel; Made in France; Very Sharp; Professionally, Carefully Sharpened. The steel is very, very easy to sharpen and keeps its sharpness very good - a secret of the French artisans. No cracks on the exquisite ebony handle.

Very good condition in general. The blade is tapering towards the tip. Near the handle the cross-section is pretty thick but near the tip is slim and light. Blade and handle = very finely polished. French top quality knives (like this one of course) have very good steel, but some of them are mind-blowing.

The last photo is just to see what is the meaning of the symbol imprinted on the handle ("F" and a star). It means of course a guarantee of very good quality and made in France. There are some other inscriptions imprinted into the handle but not very legible. [The German company "Nolzen Industrieofenbau" is still manufacturing "circulation ovens with optimized circulation system"]. ["Nolzen Industrieofenbau" = "Nolzen industrial furnace construction"; you can google < De/en/>> to find out more]. What can be more wonderful: German technique and the French tradition and elegant design? Wash it only by hand.

Never put it into the dish-washing machine. Try to avoid as much as possible too much detergent / detergent on the wooden handle.

Time and again put some kitchen oil on the handle (not much just put some on the tip of your finger and after oiling wipe dry the excess with a paper towel or a clean rag). 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 SABATIER Style Nogent Type Chef's Knife 10 (270 mm)" is in sale since Wednesday, March 14, 2018. This item is in the category "Collectibles\Kitchen & Home\Kitchenware\Utensils\Cutlery". The seller is "cristi57cristian" and is located in PITESTI. This item can be shipped worldwide.


Antique SABATIER Style Nogent Type Chef's Knife 10 (270 mm)


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