French regional knives...

Âchillepattada said:
Reading your messages I though it could be a good occasion to present you this almost-regional french knife . It has been developed by an amator and it's produced by a very good craftsman of Thiers' area
It's called "l'Elancèze". It's an interpretation of the old Laguiole with the handle of a Capucin.

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I find it very elegant .
More details here -> https://lelanceze.fr/produits/couteaux/
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Super sleek, Ancient & Modern a fine combination. My appetite's whetted, but I can't seem to find out the SIZE of these knives???:confused: Can you  enlighten me?

Thanks, Will
 
:confused:o_O But if it's 21cm open and the blade is 11.5 cm that means the handle is only 9.5 cm thus shorter than the blade:eek:? Either it's 11.5 cm Closed plus blade of 9.5cm or else I'm very confused;):D Looks to me like it's around 11-12 cm closed, a bit big for my tastes but a wonderful knife.

I am tired and it's been a long day so perhaps I'm just on a low intelligence trip ;)
 
Will Power said:
I am tired and it's been a long day so perhaps I'm just on a low intelligence trip ;)
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No non ,you're right.
I'm pretty sure of the blade size and I think the guy has made a mistake about the open blade size.
It's complicate in France . In the global knife-fans world the size of a knife is evaluated by the blade size. BUT in the area of Thiers-Laguiole the producers
only mention the closed knife size. o_O

Â
 
Sometimes, you hear people complain about knives being butter-knife sharp ;) never had a French knife that arrived anything but very sharp though:thumbsup: But, there are times you need a butter knife and I must say I only eat butter I never touch margarine (it's poison :poop::D) The French produce wonderful butters too but alas it won't travel so well but I like unsalted butter of any type .

This one even has a fly/bee :cool:

ybZTOkR.jpg
 
Will Power said:
Sometimes, you hear people complain about knives being butter-knife sharp ;) never had a French knife that arrived anything but very sharp though:thumbsup: But, there are times you need a butter knife and I must say I only eat butter I never touch margarine (it's poison :poop::D) The French produce wonderful butters too but alas it won't travel so well but I like unsalted butter of any type .

This one even has a fly/bee :cool:

ybZTOkR.jpg
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Beautiful butter knife. By the way, I only buy salted butter. If you read the ingredients of the unsalted, there is usually something added as a preservative. I like salt as a preservative. Maybe it's different where you are.
 
Âchillepattada said:
No non ,you're right.
I'm pretty sure of the blade size and I think the guy has made a mistake about the open blade size.
It's complicate in France . In the global knife-fans world the size of a knife is evaluated by the blade size. BUT in the area of Thiers-Laguiole the producers
only mention the closed knife size. o_O

Â
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In America and Canada it is the same - closed-knife size determines traditional knives!!!;)
 
Jolipapa said:
Living several decades with a Bretonne leaves traces and I still prefer salted -in fact 1/2 salted ;)
This tartineur was in the family long before me. I suppose jigged bone at start. (never in a dishwasher -we never had any).
View attachment 1361752

It says GMB Thiers Inox.
View attachment 1361753
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Unsalted, no additives here!!
Nice Tartineur, JP! The handle looks like a stag tip, nicely aged!! No??o_O
 
Prester John said:
Beautiful butter knife. By the way, I only buy salted butter. If you read the ingredients of the unsalted, there is usually something added as a preservative. I like salt as a preservative. Maybe it's different where you are.
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No additive authorized salted or unsalted, but I agree, salt acts a natural preservative anyway. :) Ex-wife family used to salt themselves the butter fresh from the farm.

waynorth said:
Unsalted, no additives here!!
Nice Tartineur, JP! The handle looks like a stag tip, nicely aged!! No??o_O
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It is very aged sure! I always wondered if this was bone or stag? It has been used daily, so maybe the tip has smoothened?
 
Nice, Joshua! A good choice!!:thumbsup:
Are the handles Horn, or Ebony??
 
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