On 2013-08-21 00:31:26 +0000, Michael Press said:

> I do not have a filleting knife. I use a
> 9 1/2 inch knife that is thin and flexible.
> Carbon steel stamped "Nogent France".
> Looks exactly like the 7023FS-TI here
>
> <http://www.thebestthings.com/knives/sabatier_nogent.htm>


Looks much like the one we use for most cutting/chopping.

> I have a couple other carbon steel knives stamped
> "Nogent" and they all keep a phenomenally sharp edge
> and are easy to dress;

Curious, we have to carbon steel knives we've used forever and neither
is thin or very flexible.

> including a 12 1/2 inch beast of a chef's knife. The latter I would not
> have except I had to rescue it from an abusive home.

Funny! For some close friends who had recently been married we bought
an expensive Japanese-made carbon steel knife, much like that Sabetier.
We were there a couple of years later doing something and I saw it in a
drawer with a bunch of junk, bottle openers and all kinds of crap. I
looked at the edge from a standing position and could see that it was
gouged and totally ****ed up, likely from doing house hold tasks.

They both work hard at very high-stress jobs as lawyers, frequently
getting home late. We had dinner at their home a few weeks ago. They've
begun hiring a chef that cooks for them Monday's and Wednesdays. They
(the chef and sous chef), make up plenty of meals so the two of them
can eat for 4-5 days, they eat out on weekends. The dinner we shared
with them was *fantastic* by the way.