French regional knives...

[Marlingspike12]

Hello,
Thank you for your comments.
The Gutter is not crushed, the texture of the horn gives this effect on the pictures.
Have a nice day

Pretty Gouttière!

 

[Pt-Luso]

You got yourself a nice one

Thank you very much.

 

[Pt-Luso]

 

[Pt-Luso]

 

[Corto_Malt]

Zen...

 

[Pt-Luso]

 

[Will Power]

This kind of qualifies Well, it's my first carbon steel kitchen knife, has Olive wood slabs and is a 10 cm Office (pairing) knife. Really pleased with it and my thanks to Jolipapa for providing links. Despite my recent moaning about delivery times I was astonished by this. It left Thiers on Mon 22nd Feb and arrived here Vasa Finland Tues 23rd Feb in the afternoon That's DHL efficiency for you

 

[marchone]

This is a French Butcher's knife found in 20-year old unsold inventory a few years ago. From Thiers. Carbon steel, 6.3-inch flat ground blade. I have been looking in vain for a knifemaker to copy it.

It is my most used kitchen knife. Beats any utility or petty I have ever had.

 

[Jolipapa]

Grandpa's knife (and the table set from the same shop). P robably made in Thiers.

 

[waynorth]

Grandpa's knife (and the table set from the same shop). Probably made in Thiers.
View attachment 1515695View attachment 1515696

Knives well used, during a life well lived!!

 

[kamagong]

Grandpa's knife (and the table set from the same shop). P robably made in Thiers.
View attachment 1515695View attachment 1515696

You mean your grand-pere didn't simply throw away that knife when it got dull? I'm confused....

 

[Will Power]

Jolipapa Great stamping on that Ancien

All this culinary knife stuff has brought on round midnight hunger Here's a deliciously unhealthy sandwich I'm in the process of crafting: two slices of crusty white bread, slices of Brie or other available softer cheeses, then dried Spanish Ham or whatever charcuterie you like, sweet Figs or Pear slices should go in but you can't get that here now so a couple of sticky dried Prunes cut in slices, clamp the sandwich together. THEN put into a cast iron pan that has butter and Olive oil heating in it and fry the sandwich slowly both sides until crisp. remove and cut in half, the cheese and ham has melted wonderfully and the sweet fruit offsets it all. Drinks? Well yes Red or White or Bourbon on the rocks.

 

[waynorth]

You mean your grand-pere didn't simply throw away that knife when it got dull? I'm confused....

Ha Ha!!

Jolipapa Great stamping on that Ancien

All this culinary knife stuff has brought on round midnight hunger Here's a deliciously unhealthy sandwich I'm in the process of crafting: two slices of crusty white bread, slices of Brie or other available softer cheeses, then dried Spanish Ham or whatever charcuterie you like, sweet Figs or Pear slices should go in but you can't get that here now so a couple of sticky dried Prunes cut in slices, clamp the sandwich together. THEN put into a cast iron pan that has butter and Olive oil heating in it and fry the sandwich slowly both sides until crisp. remove and cut in half, the cheese and ham has melted wonderfully and the sweet fruit offsets it all. Drinks? Well yes Red or White or Bourbon on the rocks.

I'm tempted, and I just ate lunch!!

 

[Jolipapa]

Knives well used, during a life well lived!!

You mean your grand-pere didn't simply throw away that knife when it got dull? I'm confused....

Thank you Charlie and kamagong ! He was working in the meat (beef) area of the old Halles and used to bring in the morning some raw meat in a burlap bag, on his moped. He used that knife to cut and prepare the best onglet I ever ate! I don't know where it got burnt, maybe on the coal cook stove that occupied 3/4 of tht tiny kitchen.
Table knives were used only on sunday for family meals. I can see Grand'ma washing and carefully wiping them, as there was no room (nor money) for a dishwasher!

Jolipapa Great stamping on that Ancien

All this culinary knife stuff has brought on round midnight hunger Here's a deliciously unhealthy sandwich I'm in the process of crafting: two slices of crusty white bread, slices of Brie or other available softer cheeses, then dried Spanish Ham or whatever charcuterie you like, sweet Figs or Pear slices should go in but you can't get that here now so a couple of sticky dried Prunes cut in slices, clamp the sandwich together. THEN put into a cast iron pan that has butter and Olive oil heating in it and fry the sandwich slowly both sides until crisp. remove and cut in half, the cheese and ham has melted wonderfully and the sweet fruit offsets it all. Drinks? Well yes Red or White or Bourbon on the rocks.

Good luck for your medianoche!

 

[waynorth]

Sitting for weeks in my PO Box, I finally retrieved the Beech-handled Marjac, here along with the Ebony I have shown before!! I went looking for one of these, (incurable collector genes!), and found the company went out of business a while back!! A store a couple thousand miles from here had this one (Beech) left, and gave it to me for pennies!! No box - long lost!!
Nicely made, so I suspect poor marketing!!
Simply finished, but well done!

 

[Jolipapa]

Sitting for weeks in my PO Box, I finally retrieved the Beech-handled Marjac, here along with the Ebony I have shown before!! I went looking for one of these, (incurable collector genes!), and found the company went out of business a while back!! A store a couple thousand miles from here had this one (Beech) left, and gave it to me for pennies!! No box - long lost!!
Nicely made, so I suspect poor marketing!!
Simply finished, but well done!View attachment 1515860 View attachment 1515861

These knives were made by Jacky Babilon, and competed directly with Opis, so had little chances to make a place. For a while they sold in supermakets, garden, souvenirs and tobacco shops.
It is not rare to come across some NOS.

 

[waynorth]

These knives were made by Jacky Babilon, and competed directly with Opis, so had little chances to make his place. For a while they sold in supermaker, souvenirs shops and tobacco shops.
Sometime you come across some NOS.

Much nicer finish than Opis!! Must have cost too much to make!!??
Gather ye Rosebuds while Ye may!!

 

[Jolipapa]

Much nicer finish than Opis!! Must have cost too much to make!!??
Gather ye Rosebuds while Ye may!!

There were (and are) still a few ferrule knives (after all Opi did not patent the system, there's even a ferrule lag by Dubost) but few can make a living of it because Opi is ferocious and has a powerful sale (strike) force.
Btw, seems the black one is wenge. (from top : beech, oak, olive wood, bubinga, padauk, wenge, boxwood) Blade is 12C27.

 

[lambertiana]

There were (and are) still a few ferrule knives (after all Opi did not patent the system, there's even a ferrule lag by Dubost) but few can make a living of it because Opi is ferocious and has a powerful sale (strike) force.
Btw, seems the black one is wenge. (from top : beech, oak, olive wood, bubinga, padauk, wenge, boxwood) Blade is 12C27.

More recent production might be wenge, but about 15 years ago they did a run of ebony (advertised as Madagascar ebony). It certainly looks like ebony to me, and very high quality ebony at that.

 

[cbach8tw]

This is a French Butcher's knife found in 20-year old unsold inventory a few years ago. From Thiers. Carbon steel, 6.3-inch flat ground blade. I have been looking in vain for a knifemaker to copy it.

It is my most used kitchen knife. Beats any utility or petty I have ever had.

Check out the kitchen knife section for knives already made, or there is a services section somewhere on the forums. This may be a silly question, are you trying to find a French maker to do it? Probably not but had to ask if staying with the French theme.