Sabatier Au Carbone 5-Inch Carbon Steel Boning Knife
by Sabatier
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Product Summary
Manufacturer: SabatierBrand: Au Carbone
Model: 2580801RS
Product features:
- High carbon stainless steel
- Full tang triple rivet
- Riveted polypropylene handle
- Hand-washing and drying recommended
- Made in France
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Kitchen and Housewares Reviews of Sabatier Au Carbone 5-Inch Carbon Steel Boning Knife
Customer Review: The world's best knife
Summary: 5 Stars
This knife is full carbon steel. Not high carbon stainless steel, but full carbon. It is old fashioned steel, now rare because it goes rusty and needs care, but can take a much finer and sharper edge than any other knife, even those fancy japanese ones. The steel is softer, so it both blunts quicker, but is faster to sharpen. When using it do as an old fashioned butcher does, and resharpen it with a couple of pulls along a steel every few minutes, when it seems to be dulling a bit. Take care, the knife is super-sharp, so it will cut whatever you are doing like a scapel.The steel rusts, so never put it away wet, and ideally wipe it down with an spot of oil. The surface will dull and acquire a patina, which is part of the charm. Never, ever put it in a dishwasher. Look after it, and it will look after you, gliding effortlessly through the work. The tang goes all through the handle, so it will never come loose.
This is a boning knife, thin but stiff. Neat, light. Feels like a natural extension to the hand.
Great for slicing, cutting meat both raw and cooked, jointing, carving poultry, cutting veg, slicing cheese and so on It's the knife I use first. Its not so good for mincing, as the thin blade means the tang doesn't allow it to lie flat on the baord, but for everything else it is love at first use.
I had one for years, and recently lost it. I was bereft. Thankfully they are still made, and despite being in the UK I tracked one down and had it sent to me by a US friend. Now kitchen work is again a pleasure.
Description of Sabatier Au Carbone 5-Inch Carbon Steel Boning Knife
An excellent knife maker, Sabatier is one of the few companies left that still make a line of pure carbon steel blades, which take a sharp edge better than any other material. For many chefs, this sharp edge more than makes up for minor discolorations that occur with age. At five inches, this boning knife is lightweight, razor-sharp, and is more flexible than stainless steel blades, so it can curve around bone where necessary to extract as much meat as possible. The thin, curved tip is tailor-made for removing smaller bones from beef, pork, poultry, game, or lamb without puncturing or slicing meat unnecessarily. A full tang provides good alignment and balance, and three brass rivets in the handle add structural strength but, may rust. Hand wash with mild soap and dry immediately for a long life. When you take it to get sharpened, verify the sharpener knows how to handle carbon steel--it's a bit different than regular stainless and you'll want to take full advantage of its special sharpening properties. --Meg HeffernanBoning & Fillet Knives
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