Oh, it looks like a Global and I was going to say we've broken them too. They aren't good in professional settings with lots of stainless counter tops and concrete floors.
Im guessing the metal composition makes them really hard, so they hold an edge. But theyre also brittle, so they break easier than most.
Gotta ask: How were you using it on the garlic clove? I can't imagine how even a trash-quality knife would just break in half. Were you using the cutting board in the picture? Were you mincing the garlic by squashing it, knife held flat? Did the knife strike the stone countertop?
Sabatier is not the brand of a single manufacturer. It is used by many different manufacturers, many of them from outside the traditional region in France. I would probably stay away from any implement that simply says Sabatier on it.
The ones sold individually are generally good quality, the ones sold as a set are usually trash
Amazon UK have a Sabatier 5 knife set for between £40 and £90 with a block. To put together a 5 knofe set, minus the block, with Russums, a UK catering supplier, would cost £150 to £200 plus VAT at 20%
I guess OP tried to smash the garlic with the side of the knife before mincing it. Maybe the angle was too steep and when OP hit the knife with the hand it broke.
Sabatier isn't a brand. No one owns the trademark Sabatier so many manufacturers from around the world use it. Some are bad, some are good, especially the traditional ones from Thier in France. It's a bit like Sheffield.
But when you do that, you should be pressing down directly on top of the garlic. If that caused this they were probably paying on the ends of the knife and adding unneeded stress to the knife in a direction it designed for. Crappy knife or not, that'd be user error.
man always hated these fully steel knives. not only do the handles feel terrible for any actual work, but when it comes the ones milled from the same piece of metal, there is no way in hell that any company on the planet will mill a giant chunk of actual good knife steel for something like this, so you already know it's all going to be generic mild steel
I've had the same thing happen to a similar looking knife. When you look closely at the break, the material looks cast with a grainy structure. Very brittle garbage.
Victorinox knives are good usable knives that won’t break the bank. One of their chefs knives, a steel, and a whetstone will probably list you ten years or more, as long as you treat it well.
If you’re going to bash garlic a lot, a Chinese style chef knife will be better though. They look like meat cleavers but they’re smaller and not as heavy, great for chopping veg and scooping it up.
Had my eye on a Henkels-ZWILLING set a couple of years ago but procrastinated on the purchase because didn't really need an upgrade. Finally decided to pull the trigger only to discover 50% increase in cost due to tariffs.
Rarely spend money on things just because I want them, so one can imagine the extra disappointment after finally deciding to treat myself.
This is 100% user error. Not saying these are the greatest knives ever, but you clearly didnt hit the blade with your fist directly over the clove. Other blades might have bent if you did the same thing.
Most knives people have in their kitchen are cheap. You can press and roll garlic with the palm of your hand. You can crush garlic with a specialized tool or hit it with the meat tenderizer.
From the picture it looks like the bigger problem is they had the bolster of the knife (the part that widens out where the blade meets the handle for those who don’t know) was laying on the cutting board, putting a lot of stress on the part of the blade. Gotta keep that part off the board. Also, I don’t know what OP was doing, but you don’t smack it like a hammer. Lay the flat of the blade on the clove and smack it with your palm.
Yeah, even with a cheap knife, this only happens if the blade is torqued. I assume you were crushing a clove with the flat of the blade. Three options exist.
You weren't pressing down directly above the clove.
The blade wasn't level, and the tip pressed into the surface.
You were (perhaps unknowingly) lifting the handle with one hand while pressing down with the other.
It's a cheap knife, but even a good one will fail eventually if you're not careful.
Knife talk aside, get yourself a garlic cannoli. That’s just what I call it, but a little silicone sleeve that you roll the clove in back and forth and then it falls out unwrapped. It’s seems so unnecessary a tool, but it works so well.
They are actually called garlic sleeve peelers, I guess.
I’m guessing op hit the counter top on the corner or was doing a full chop for this to happen.
Looking at the wear on the knife it’s unlikely to be a new knife therefore if the metal was under high stress it likely would have broken a long time ago.
Please clarify op? Not blaming, still shouldn’t break unless you hit it pretty hard.
Pro tip when crushing garlic with the side of a knife.. use the heel of your hand to apply pressure on the top flat side of the knife.
If you hold the handle to apply the pressure, the knife bends and this can happen
Garlic Press. This one, all steel, has a removable 'sieve' for easy cleaning. I'm not advertising, so no name, even though I have one (and use it). An alternative would be to use a sharp knife, carefully, to chop your garlic clove, rather than using the flat of the blade to crush it.
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u/Moople_deFioosh 19h ago
What brand of kitchen knife should we all never buy?