The older Sabatiier knives had a very good reputation for quality and cutting ability. The thing with carbon-steel is that it can discolor when cutting acidic foods and it can also rust. You might want to take it to be sharpened professionally and then oil it to help prevent rust. If not left to soak in water and honed with a steel to keep a good edge on them, these knives should be good for many years to come.

Those are great knives. They are the ones I use everyday. Collecting them is very expensive.

I came to this forum tonight to ask a question about Sabatier knives and here is a thread! In any case, I bought a Sabatier carbon steel knife about 40 years ago. The tip is gone--somebody used it to pry something, I'm sure--and despite the fact that I have Henkel, Cutco, and other fine knives, the only one I grab every day is this beat-up, ugly looking thing. Why? Because I can actually sharpen the thing. How does one sharpen stainless steel knives? Or is it a hopeless task to get one to take an edge as well as the Sabatier?

Yep, a stainless steel knife will never take an edge as well as a carbon steel knife. That's why many of the better knives are composition metal and not stainless steel.

You might be able to find an experienced knife sharpening service that could reshape the broken tip on your Sabatier. I would at least look into it if it were my knife.