French regional knives...

kamagong said:
I hope so. Let's hope Google can reliably translate my order specs from English to Francais.
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I use google translate a lot, for surprisingly quite a few languages with this knife acquisition stuff. :) Copy and paste in an email. Including a photo with similar details (or lack of details) helps. You have Pierre's email?
 
I've ordered Finnish puukkot before without any problems, let's hope my luck extends to French knives.
 
kamagong said:
Thanks for the insight. Just the type of info I need. To be honest I want a knife without the guillochage. The only ornamentation I want on the Laguiole is a humble bee, the Shepherd's Cross, and of course the beautiful juniper burl. I want a simple knife like the one below.


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So, I'd def choose Joyeux. A happy choice! 😚
 
Jolipapa said:
Depends of your budget, PYJ is really affordable and top quality per buck, Jérôme clearly more expensive, but with good reasons.
If you want elaborate guillochage, choose Jérôme.
If you want a sturdy edc, yet elegant, PYJ is your man!
Imho Fontenille is nice but too bulky.
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Completely agree with Jolipapa, Jérôme Latreille is perfect if you want a forged blade and a beautiful guilloche.

Laguiole knife by Jérôme, forged blade, ram's horn, simple fly and spring without guilloche
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Pierre-Yves Joyeux will produce a beautiful Laguiole for every day from supplies.
He will be able to offer you different guilloche work and classic or more original flies chiseled by François Seychal. He will also be able to propose some woods less common than his usual supplies.

Chiseled fly by François Seychal and ash burr provided by Pierre-Yves Joyeux :
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Chiseled flies by François Seychal :
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A very simple Laguiole from Pierre-Yves Joyeux, XC75 blade, full walnut handle, fly and smooth spring :
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I would like to say a thank you to all who have participated in this thread.
Over the last two days I have experienced so much stress due to a family situation. During the times when there was absolutely nothing to do about the situation I read through this entire thread instead of worrying uselessly.
I have learned a lot from all here and when I finally got home this evening I found my first Fontenille Pataud waiting for me. This first one is from their Nature series and if the computer gods are smiling on me tomorrow I'll post a pic.
I am anxiously awaiting an order from FP but apparently they are moving their workshop and I am not sure when it will be delivered.
Again, thank you all.
 
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i know regional knives vary from place to place, but did did some share a common ancestor or pattern that could be traced back?
 
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My only two Laguiole so far.

The au Sabot ebony one I picked up on a French website. The old school no bolster handles and ebony hooked me the first time I saw it, wish the blade wasn't coated but still love it.
The Fontenille Pataud Nature I found at a dealer here in the US, must have been old stock as the price was well under anywhere else I found them and this was the last one. I can easily see this becoming an everyday carry in my Max Capdebarthes sheath horizontally on the belt. When life slows down a little I have a set of curly birch scales to put on a fixed blade that will pair up nicely with this one.

I do have to say I really like the pin stop that FP uses it makes things more worry free. I have almost gotten to where I always follow the ebony blade all the way closed. These knives have given me a renewed appreciation for 12c27 and 14c28.

Now if my third one would just get here.
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Jolipapa said:
Hi Vince! I'm doin fine, hope the same for you and family! Do you intend cooking something needing a sharp blade? 😉

ps no ceremony between us, from you "tu" is more in tune! 🤗
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My family and I are fine, merci, mon ami. Le lundi est notre anniversaire: 30 ans! I am taking my wife to the best restaurant in town, and will have a filet mignon. I was going to buy a bottle of Dom Perignon, but my wife didn't want me to spend so much! I bought a French champagne, though, to celebrate at home. Vive la France!
 
Prester John said:
My family and I are fine, merci, mon ami. Le lundi est notre anniversaire: 30 ans! I am taking my wife to the best restaurant in town, and will have a filet mignon. I was going to buy a bottle of Dom Perignon, but my wife didn't want me to spend so much! I bought a French champagne, though, to celebrate at home. Vive la France!
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Enjoy that special day! 30 years! That's a fair lot! 🤗 ( Pearl wedding! Noces de perles! ) Champagne is appropriate for such a day, though some may easily cost more than a nice GEC... this the only wine where the brand really matters.
You know the sayin' Quand on aime on ne compte pas! ️😋
 
cbach8tw said:
i know regional knives vary from place to place, but did did some share a common ancestor or pattern that could be traced back?
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I don't think there's a common ancestor as many patterns were strictly local, made by a few cutlers in a limited area.
Thiers then did reproduce these patterns, often simplifying them, but still sold in limited areas (still nowadays you'll find Queues de poissons mostly in Brittany/Normandy for instance, Capucins in the SouthWest etc).

Issoire / St Martin / Yssingeaux / Roquefort / straight Lag, that were made in a relatively small area (all bear a town's name), but also in valleys that communicated difficultly, are now more or less the same and have lost the original specificity... and markets (clergymen for the St martin, bartenders for the Yssingeaux). Often just the size differenciates them really.

Some patterns are influenced by Germany (mineur, a sodbuster in the North) or Sheffield ( London, probably brought back by Britton garlic merchants who traveled to Southern England to sell their production).
Last, there are many neo-regionals, with no historical links, sometime a promotional venture to surf on the recent knife's trend!
 
Jolipapa said:
I don't think there's a common ancestor as many patterns were strictly local, made by a few cutlers in a limited area.
Thiers then did reproduce these patterns, often simplifying them, but still sold in limited areas (still nowadays you'll find Queues de poissons mostly in Brittany/Normandy for instance, Capucins in the SouthWest etc).

Issoire / St Martin / Yssingeaux / Roquefort / straight Lag, that were made in a relatively small area (all bear a town's name), but also in valleys that communicated difficultly, are now more or less the same and have lost the original specificity... and markets (clergymen for the St martin, bartenders for the Yssingeaux). Often just the size differenciates them really.

Some patterns are influenced by Germany (mineur, a sodbuster in the North) or Sheffield ( London, probably brought back by Britton garlic merchants who traveled to Southern England to sell their production).
Last, there are many neo-regionals, with no historical links, sometime a promotional venture to surf on the recent knife's trend!
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thanks so much, really interesting, i can understand how some of the original specificity have gone away as people travel and communication has spread, markets open more widely and styles have mixed or changed.
 
Jolipapa said:
Some patterns are influenced by Germany (mineur, a sodbuster in the North) or Sheffield ( London, probably brought back by Britton garlic merchants who traveled to Southern England to sell their production).
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4GrCjByl.jpg


Bretons of the Leon Country travelled throughout Great Britain to sell the pink onions they produced. They brought back the "London", a popular pattern which was called "English knife".
Jolipapa said:
Last, there are many neo-regionals, with no historical links, sometime a promotional venture to surf on the recent knife's trend!
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Such beautiful fairy tales have been told to us!

Dan.
 
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