Beat up Sabatier

[Gregory27]

I was at my dad's house and saw the familiar bolster of a Sabatier on a knife being used. This poor knife is ROUGH. Tipped, totally over ground, and 100% rust, despite the fact that it SHOULD be stainless, as it doesn't have brass rivets. This should be a good time.

[Jeff B]

Yeah, you've got your work cut out for you on that one! Good luck and keep us posted.

[Gregory27]

45 minutes in.

[nakneker]

It’s coming along nicely, pretty cool project!

[ken123]

I'd offer to help but you are off to a good start.

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Ken

[gotmail1414]

Very cool. Look forward to updates on your progress.

[Delboy]

Nice project. ‘You doing stock removal with stones, or a belt sander?

[Gregory27]

Nice project. ‘You doing stock removal with stones, or a belt sander?

Using a 140 diamond plate. My workspace is a bit too cramped for power tools. I pretty well have it flattened out, at this point. Now I need to decide how the profile should look.

[lsboogy]

Nice project. ‘You doing stock removal with stones, or a belt sander?

Using a 140 diamond plate. My workspace is a bit too cramped for power tools. I pretty well have it flattened out, at this point. Now I need to decide how the profile should look.

Super cool job - if you want to restore it look at a KS profile (that's what people call the old Sab profile now) - long flat belly that could push cut, mild sweep to a high tip that allowed push/pull cutting and could rock at a pretty steep angle for bigfpger stuff. I think Sabatier realized what some of the Japanese knives could do with their flat grinds long before the rest of us - until they started putting out a belly on their blades, almost all European knives were a smooth curve

[Gregory27]

Nice project. ‘You doing stock removal with stones, or a belt sander?

Using a 140 diamond plate. My workspace is a bit too cramped for power tools. I pretty well have it flattened out, at this point. Now I need to decide how the profile should look.

Super cool job - if you want to restore it look at a KS profile (that's what people call the old Sab profile now) - long flat belly that could push cut, mild sweep to a high tip that allowed push/pull cutting and could rock at a pretty steep angle for bigfpger stuff. I think Sabatier realized what some of the Japanese knives could do with their flat grinds long before the rest of us - until they started putting out a belly on their blades, almost all European knives were a smooth curve

So, at the moment, the blade length is 5" and change. The flat portion is about 3" from the bolster, until it begins curving up. Seem about right? I was leaning towards adding in a bit more curve and shortening the flat portion, maybe by half an inch, or so.

[lsboogy]

I'm no expert on profiles - just know I was raised with old Sabatier Nogent knives, and that they feel right to me. The shortest Sabatier chef knife I have is an 8", and the flat portion is about 4 1/4" long. The 12" has a flat spot about 6". So it does not sound like it's out of line to have a 3" flat spot. Profile looks quite good to my eye. You might consider removing some of the bolster ( I did on my 8" knife many years ago) - it makes it "un collectible" but I think the knife is gorgeous right now. Use it and live long and prosper

[Gregory27]

I think this is as cleaned up as my limited resources will allow. But I'm happy. Frankly, I feel like I should get to keep it.

[ken123]

Go for a sharper tip A relatively easy fix.
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Ken

[Gregory27]

Go for a sharper tip A relatively easy fix.
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Ken

Oh... fine. It's a labor of love, after all.

[Delboy]

'Looks a million time better than it did!

[ken123]

Go for a sharper tip A relatively easy fix.
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Ken

Oh... fine. It's a labor of love, after all.

Judt come at it from the top with a coarse stone. Should tske judt a couple of minutes. Good job!


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Ken

[ChoppyDan]

I think this is as cleaned up as my limited resources will allow. But I'm happy. Frankly, I feel like I should get to keep it.

Awesome job!!

Looks like there was a major bend in the blade near the bolster... how did you take that out?

[nevrknow]

They just got a brand new knife. Sweet!

[Gregory27]

I think this is as cleaned up as my limited resources will allow. But I'm happy. Frankly, I feel like I should get to keep it.

Awesome job!!

Looks like there was a major bend in the blade near the bolster... how did you take that out?

With a lot of loud, uncomfortable noises from a 140 plate. I need ear plugs for that.

[Seattle_Ben]

That looks really good.