French regional knives...

waynorth said:
It looks like there is no relation between these old knives, and what a modern maker calls a Capuchadou!!!???😲
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Ahahah Charlie, my dear friend, People of Thiers are as good cutlers as they are dishonest salesmen 🤣
The name of a knife is almost never linked to an history. It's only a marketing name.
They work like this till the beginning. The proof, as soon as the Thiers production of the Laguiole began in Thiers the majority of the knives with this name was made in Thiers and not any more in Laguiole .
No Alsa has ever been produced in Alsace, nor no Garonnais in Garonne, no Aurillac in Aurillac etc etc......

And the new Capujadou is a recent production. I don't remember its creator but it's a guy from Thiers who saw that the fixed knife was not produced any more, was not a registered trademark, so .... he registered it 🤣🤣🤣

Â

PS : the fact remains that it's a good knife, and that's the main thing. 🤷‍♂️
 
Âchillepattada said:
Ahahah Charlie, my dear friend, People of Thiers are as good cutlers as they are dishonest salesmen 🤣
The name of a knife is almost never linked to an history. It's only a marketing name.
They work like this till the beginning. The proof, as soon as the Thiers production of the Laguiole began in Thiers the majority of the knives with this name was made in Thiers and not any more in Laguiole .
No Alsa has ever been produced in Alsace, nor no Garonnais in Garonne, no Aurillac in Aurillac etc etc......

And the new Capujadou is a recent production. I don't remember its creator but it's a guy from Thiers who saw that the fixed knife was not produced any more, was not a registered trademark, so .... he registered it 🤣🤣🤣

Â

PS : the fact remains that it's a good knife, and that's the main thing. 🤷‍♂️
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🤣 🤣 A Rose, by any other name!! I like them despite their Aliases!!:cool::cool:
 
The Coqs comb is not very kind to a sore thumb
When worked to release the "spur" 🤣
Burled Beech End Grain

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Âchillepattada said:
Indeed Will, and sometimes those two are the same. Here is my best kitchen set :

View attachment 2505923
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Âchillepattada said:
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Fine trio J-M :cool: Great fillet knives as well. I always have some kind of Opinel on my kitchen magnet but I do like a few French 'Office knives' too, small but very capable at food prep, often better than a big cook's knife which can take your hand off:eek::D

Néanmoins, France has the greatest range of regionals on earth and they can achieve wonders in the field, vineyard, kitchen or home 😍
 
Âchillepattada said:
And the new Capujadou is a recent production. I don't remember its creator but it's a guy from Thiers who saw that the fixed knife was not produced any more, was not a registered trademark, so .... he registered it 🤣🤣🤣

Â
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Richard Sossler?

Prester John said:
Beautiful wood on those, Christian. Maybe I'll tote my olivewood tomorrow.
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Don't forget to post a pic!
 
Most knives are now, not necessarily way back when, are named from a region or area around a town, not necessarily made in that town. If I understand correctly, while Le Thiers is considered France’s version of Sheffield, there were other centers of knife production in France too.
 
cbach8tw said:
Most knives are now, not necessarily way back when, are named from a region or area around a town, not necessarily made in that town. If I understand correctly, while Le Thiers is considered France’s version of Sheffield, there were other centers of knife production in France too.
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It was not so concentrated before the WW1 but after two WW, the Chinese production etc..almost only Thiers resists.


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Two similar patterns, both 'modest' and inexpensive but well-made and useful. France has a lot of interesting straight edge patterns : le charlois, le london, donjon, tonneau and others.

Top le langres which although small offers a lot of blade and it a very credible carry, bellow le gouttière a much burlier knife with thick slabs and a formidable chopper blade that's up for heavy and light tasks.

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