• Hossenfeffer@feddit.ukEnglish
    2·
    2 days ago

    I’ve never specifically thougt about where I source my kitchen knives but I have:

    • Sabatier Aîné & Perrier1 20 cm chef’s knife and a paring knife, carbon steel, olive handles.
    • Wüsthof 20 cm chef’s knife
    • Henckels boning knife
    • Victorinox filleting knife, an insanely dangerous tomato knife, and half a dozen paring knives which get used for everything and are so cheap you’d be mad not to have a few.

    So, I guess I’ve been buying European as long as I’ve been buying kitchen knives.

    1. Back in the early 19th century, two separate knife makers, both called Sabatier, started making knives in Thiers, France. There weren’t any real trademark laws back then and many other ‘Sabatier’ manufacturers appeared. By the 1970s there were as many as 30 different manufacturers all using the Sabatier name. Some of them were really cheap crap. Sabatier Aîné & Perrier are one of the two originals, and I really like their knives.