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