Antique, Very Rare "TRENTE DEUX 32 DUMAS AINE" Small Chef's Knife 6.38 / 162 mm. 6.38 / 162 mm = just the blade. Carbon Steel; Made in France; Very Sharp; Professionally, Carefully Sharpened and Polished. The steel is very, very easy to sharpen and keep its sharpness very good - a secret of the French artisans. The handle made out of caw horn is highly polished.
No gaps between steel and horn. Wash it only by hand. Never put it into the dish-washing machine. 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.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.
It's 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. Thiers is the place where as far as I know all the Sabatier cutleries are located maybe not for Sabatier St. Thiers is as Shefield is for England or Solingen for Germany. France has also many other cutlery centers as Paris or Nogent.Sabatier it is not a brand. Sabatier is like "Smith" in English. It is a very common name in that town of France.
It happened to be included in some names of the cutleries. But there are a lot of others in Thiers at the same level for example: VOREX; DUMAS; MASSOPTIER-ISSARD; ASTIER - PRODON; BARNERIAS Frères; COTTE; BATISSE etc. You can see here some. Every body know what a Sabatier means.