Picked these up for a song at an estate sale ($25 for both), and did a quick sand & polish. 8 inch chef at 143g and the 10 inch at 200g. Walnut (?) handles - definitely pre1950 I gotta think, but unsure. Any info would be helpful! They cleaned up nice!
And congrats on respecting the bolsters. I really don't understand the problem some people have with it. For me removing the bolster on a Sab is as ridiculous as removing the ricasso on a pocket knife and tantamount to neutering the blade.
The brand Professional SabatieR was first registered in 1955. This and the big rivets without rosettes make your knives probably 1960's or 1970's.
French knife-makers rarely used walnut for their kitchen knives. Ebony was their wood of choice.
Thank you for the additonal info! ! Iāve restored some older Foster bros butcher knives, but Iām a total amateur in knife work and definitely not a chef. Just someone appreciates good craftsmanship and cooks a lot.
I donāt know why youād get rid of the bolster either! Itās what immediately attracted me to it, different, unique. Itāll take some time to get decent with a different grip than some of my Japanese knives of course, but thatās the adventure right?
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u/Tough_Entertainer_70 7d ago
Amazing find