For Chefs Who Have Used Both: Which is Better- Sabatier Knives or Henckels Knives? Why?

Question

And for added measure - I've had many "Pampered Chef" consultants claim their knives (carbon steel - one piece construction, "balanced") are superior to Henckels knives but many Pampered Chef consultants have never heard of Sabatier knives. How do they all compare?

Thanks for your input!

Is it possible some people choose Henckels because they are more easily found in nation-wide retail stores? Sabatier knives seem to be found in knife specialty shops (and I'm in a city of almost 1 million people.)

Answer 1

I worked as a chef for 17 years and as a Director for Pampered Chef for 4 (I now just cook for my family as my husband has an overseas job and we live in Kazakhstan)
Both Henkel and Sabatier have several levels of quality so don't just buy based on the name. I find Henkel too heavy for use over a 12 hour shift. I like Sabatier for their fillet and small birds bill boning knives. The rest of my kit is Forschner (Victorinox the same guys who make the real Swiss Army knife) I have an 8" French knife by them that is 20 years old and still going strong. In the US you can get them with wood handles or with the NSF approved plastic handles that you need when working in a professional kitchen. The Pampered Chef knives are good for household kitchens but I probably wouldn't use them professionally unless I planned on replacing them about every 5 years or so.

Answer 2

Sabatier Knives

Answer 3

I love "civila's" answer although I'm a cook with very strong opinions, I love to read answers that inform. I am in the school that no longer approves of sets. Buy the required quality of each particular usage for the knife. My bread knife is a cheapo...My large chef knife is an old 'Chicago' sharpens fast...My favorite and most used knife is my 6" Global - fits my hand (though a medium priced Soduku is starting to gain ground) and my new favorite paring knife is an inexpensive little silicon covered guy with a bright orange sheath...My cleaver is antique...I've gotten rid of all the other knives that were cluttering up my drawers. But as a student you will be needing a set and soon so all this trial and error will be happening over time...you will be trying knives bought by other classmates and deciding based on new experience...I would buy a medium quality for all of your knives except for your chef knife (or equivalent Soduku) and matching knives mean nothing (unless you get a hefty discount, of course) A cool knife bag would be nice though (joking)

Answer 4

Both Sabatier and Henckel make a good product. They both make multiple grades of their knives as well. That being said, buying on name alone is not always a good thing.

My knife collection is made up of Sabatier, Henckel, and Wustorf. Depending on the use/function of the knife I have selected knives based on my preference and the performance.

Find what you like and what works best for you, regardless of product reputation or marketing. Go to your local chef's supply store and look at all the options.

Answer 5

I have found that both companies make a good quality knife and in general (assuming standard non-sale retail pricing) Sabatier knifes are typically 10-20% cheaper.

My best boning knife is a sabatier and I think sabatier's paring knives are easier to use because of the thin design.

All 3 of my chefs knives are Henkels...so I very much like both brands.

Put them in your hand...go with what feels better...and/or save some bucks and go with the Sabatier.

Good luck!!! I don't think you can go wrong with either.

Answer 6

I prefer Henckels. They have been around a long time. Their balance and weight are perfect. Sabatier are actually too light for me. If I have a lot of pototoes to cut, I like a little weight behind the knife. Also, I just think Henckels holds an edge better.

Answer 7

really either are quality enough for the home chef. It really depends on what you prefer in your hands and how it feels for when you are using them. I suggest you head to a specialty store like williamsonoma and check them out first hand (I am assuming you are purchasing them online or perhaps as a gift).

Both have good reputations and a long history, Henckles being German and Sabatier, French. I have both in my home as I purchase knives open stock - this way I have a set that is more tailored to what I need.

Answer 8

Henckels knives definately. They are all my dad (who is a chef) talks about.

Answer 9

hanckels knives. 100% . 2 many reasons why

Answer 10

Here is a site that rated the two against eachother: