French regional knives...

kamagong kamagong : of course forged is different and more sophisticated, also allows for a smarter guillochage.
Remember , in days of yore (ie when we were 20) there was the choice between carb and injection for the same engine.
When the mouche was used to lift the spring to disengage the blade, it had some importance to have a forged mouche, one piece is less prone to breakage than an assembly of two on a sensitive piece like a spring.
Today it is simple esthetic and I agree, a forged spring is nicer to look at than a welded one, often made in a hurry and not cleaned properly, often with a little gap. But I confess I have a (Forge de) Laguiole dating 91' or 92' with a welded mouche and I can count on one hand the times I looked at it. For money reasons, all Lags then came with soldered mouches. Forged springs came back later when the lag became trendy and changed of status.

joeradza said:
Jolipapa Jolipapa Thank you very much. He offers 3 sizes 8, 11 and 12cm. I emailed them to see if a custom size was available as the 8 is smaller than I'd want and the 11 and 12 are larger than I'd want. Time will tell.
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Don't expect too much for a positive answer. Knives are made of components coming from a few purveyors, Roger Orfevre having bought most of what remained here and there. But I have seen elsewhere 9,5 and 10cm. Not so sure for the metal handle.
 
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Jolipapa Jolipapa Good day Alain. I received a very nice and prompt response to my email to Arbslete G. David. Mr. Christophe Durand explained they have the molds for the 8, 11 and 12cm aluminum and stainless Laguioles. In order to make another size it would have to be totally hand made. I replied about a couple of wild ideas I have but in the meantime I'll search the secondary market. He was very pleasant and helpful. I hope I can return the favor by becoming a customer.
 
For me this is a very rewarding, instructional and creative thread! About sums up French cutlery, for which I have a great regard for its rich variety and maintenance of a real and not faux tradition. Seems to me that Jolipapa Jolipapa analysis of the aesthetic impact of forged/welded spring has to be right, if you need it to open, lift the knife then forged has to be superior, otherwise it's merely a pretty afterthought.

joeradza joeradza I know you've become addicted Alan, no surprise why :cool::D My own experiences of G.David Lags and their customer service has been more than satisfactory. They ARE cheaper knives so the finish is less refined or intricate but the quality of build is very good, no blade-play (unlike a custom which has had to go back for this...), good enough file-work, smooth in hand and a good selection of materials. These are a working type knife, not a trophy, but they're admirable and likeable for sure. Let's consider sizes - I have a suspicion that Lags were 'traditionally' a large knife, 12, 13, 14 cm but as times and tastes together with usage change, the attraction of smaller knives is there. I have two 8cm Lags from them and they delight childish me- they could be kids' knives but they're credible too. 11cm is big enough for EDC in my opinion, others will differ. Fontenille-Pataud do an XS size in 9cm which is good and a compact in 10.5 cm which is ideal, remember with traditional knives even small amounts in dimension count for a lot. I have a G.David in Juniper as a go too food prep knife, it can slice the earth! Here is their mini Lag also Juniper compared with a CASE Peanut, see how much more blade you get:thumbsup: plus much thicker scales for better handling.

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Another 8cm Mini, this time Ebony but it can food prep!


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Thanks, Will
 
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Will Power said:
For me this is a very rewarding, instructional and creative thread! About sums up French cutlery, for which I have a great regard for its rich variety and maintenance of a real and not faux tradition. Seems to me that Jolipapa Jolipapa analysis of the aesthetic impact of forged/welded spring has to be right, if you need it to open, lift the knife then forged has to be superior, otherwise it's merely a pretty afterthought.
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Agreed! Thanks for sharing your thoughts Will, I concur.

Aesthetic afterthought or not, I have to admit that for me at least, one of the draws of the laguiole is the high level of artisan craftsmanship that is available. I appreciate the display of skill.

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I agree Will Power Will Power Wiil. Cheaper does not necessarily mean worse. In fact all we have to do is scan the Thrifty knives thread here to see a multitude of excellent working knives that don't break the bank. Thanks for the comparative photos of the 8cm Laguiole and the Case peanut. I am going to order an 8cm from Arbalete G. David if only because I know from experience that the knives that didn't fit my initial expectations usually gave me more satisfaction upon receiving than the expensive ones. And, that is not to say (as you pointed out) that they aren't excellent, well made and fairly decorated knives.
kamagong kamagong Christian the second Laguiole you posted is superb.
 
joeradza said:
Jolipapa Jolipapa Good day Alain. I received a very nice and prompt response to my email to Arbslete G. David. Mr. Christophe Durand explained they have the molds for the 8, 11 and 12cm aluminum and stainless Laguioles. In order to make another size it would have to be totally hand made. I replied about a couple of wild ideas I have but in the meantime I'll search the secondary market. He was very pleasant and helpful. I hope I can return the favor by becoming a customer.
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At first sight you can think it is a good sign that the company is opened to other markets and listen to (would be) customers !
But it is very interesting to notice who signed the answer.
Mr Durand is also manager of Honoré Durand.
 
I've enjoyed csrrying and photographing my Laguiole, but unfortunately I noticed a problem on the blade in today's photo. I emailed Coutellerie du Barry and I'll wait and see what they have to say. It's still useable if need be. However it is an annoying glitch to my first endeavor into French cutlery.IMG_9872.JPGIMG_9873.JPG
 
joeradza said:
I've enjoyed csrrying and photographing my Laguiole, but unfortunately I noticed a problem on the blade in today's photo. I emailed Coutellerie du Barry and I'll wait and see what they have to say. It's still useable if need be. However it is an annoying glitch to my first endeavor into French cutlery.View attachment 1831217View attachment 1831218
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Will it sharpen out?
 
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