black mamba
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Pinnah's post #18 is the goods, so just ditto from me.
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Laguiole or stockman?
- Thread starter Walkerj
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To add, I suggest all new to traditionals hit up flea markets, pawn shops, antique malls etc and actually handle a few Slipjoints to see what you like. Don't count things like stiffness of opening/sharpness but use your time in hand to see what feels like the best pattern for your uses. I've found that Trappers don't do much for me, personally. I still own a couple of renditions but when I "coon finger" them at shows and such they tend to leave me flat. It's okay to not like patterns as well, some just don't fit our tastes. The Canoe gets little acclaim here, although it's a great pattern. If you find a gem, snatch it up! Some of my favourite knives were sub $20 antique store/show finds! If you find nothing on an afternoon out, at least it's an educating day, and I personally like the ambiance of said places so it's a nice afternoon out.
Stockman and Whittler compete for me for my favourite pattern, so I do think that it's a great choice for you. I would suggest trying a model with a punch secondary when you do try the pattern. To me the punch adds a lot of versitility to the pattern, as you have a tool along with a longer and smaller blade, and from what you wrote you should be content without the third blade. I find the punch to be a tough, useful shape to have around as general awl/light prybar/poker/abuse tool.
For a first stockman bought new unseen the case medium with California clip, sheepsfoot and punch with bone handles is a great starting point in my opinion, and I'm not the biggest fan of either Case or California clips. But the knife does speak for itself.
Are you familiar with the fact that perfect grinds and sharp blades aren't exactly the norm in new traditionals? Some work is usually warranted, in both cleaning up the knife for smoother action, as well as sharpening and often re grinding some edge.
Here is a sample of what I experienced- the knife I suggested is included.
http://www.bladeforums.com/forums/showthread.php/1153888-An-overview-of-nine-new-slip-joints
Good luck on your search and please keep reporting back.
Stockman and Whittler compete for me for my favourite pattern, so I do think that it's a great choice for you. I would suggest trying a model with a punch secondary when you do try the pattern. To me the punch adds a lot of versitility to the pattern, as you have a tool along with a longer and smaller blade, and from what you wrote you should be content without the third blade. I find the punch to be a tough, useful shape to have around as general awl/light prybar/poker/abuse tool.
For a first stockman bought new unseen the case medium with California clip, sheepsfoot and punch with bone handles is a great starting point in my opinion, and I'm not the biggest fan of either Case or California clips. But the knife does speak for itself.
Are you familiar with the fact that perfect grinds and sharp blades aren't exactly the norm in new traditionals? Some work is usually warranted, in both cleaning up the knife for smoother action, as well as sharpening and often re grinding some edge.
Here is a sample of what I experienced- the knife I suggested is included.
http://www.bladeforums.com/forums/showthread.php/1153888-An-overview-of-nine-new-slip-joints
Good luck on your search and please keep reporting back.
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Well seeing as there aren't any pics of Laguioles in this thread yet... thought I'd share this Juniper Damascus Laguiole En Aubrac.
if you're starting out I'd still recommend a stockman, but I don't think the Laguiole will turn you off of traditionals.
if you're starting out I'd still recommend a stockman, but I don't think the Laguiole will turn you off of traditionals.
Pointshoot777
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The stockman is one of those traditional patterns that is a great addition to any American knife knut's collection IMO. I recently got a GEC Tidioute Dixie Stockman, and it's such a wonderful and useful design. You'll pay a bit more for GEC, but the quality is likely to be top rate in production knives. And if you don't like it, many dealers allow full credit on a return, or you can sell it with relatively little out of pocket cost. Sometimes it takes getting one in hand and in pocket to see how it'll work for you.
I didn't like the stockman until I tried a 4 inch serpentine. So size can make a difference to how you like a knife, not just quality & design.
Joker (Spain) make a couple of Laguiole style knives. I have one in stag, with a corkscrew. It is faultless quality, but not handmade, & not French. But I think it would be in your budget, many French knives won't be.
Joker (Spain) make a couple of Laguiole style knives. I have one in stag, with a corkscrew. It is faultless quality, but not handmade, & not French. But I think it would be in your budget, many French knives won't be.
I'd go for a Lagiuiole, by all means. Just because...I'm a collector for about 20 years.
But beware...Le Fidele is not one of the best brands. Try Forge de Laguiole, en-Aubrac or Honore Durand (former L'Artisan), Rossignol and G.David/R.David
Good knves starting at a reasonable price (and up to thousands of dollars
The best thing is to read and search a lot because there is an enormous amount of "counterfeit" and rubbish around. Mostly from China, Paksitan and even France.
Laguile is not a trade-mark...it is a knife model!!! So anyone can put a stamp on it, saying Laguiole.
Again, beware.
Good luck
Here a pic from some Forge de Laguiole knives..(excuse me. not in your price-range)
But beware...Le Fidele is not one of the best brands. Try Forge de Laguiole, en-Aubrac or Honore Durand (former L'Artisan), Rossignol and G.David/R.David
Good knves starting at a reasonable price (and up to thousands of dollars
The best thing is to read and search a lot because there is an enormous amount of "counterfeit" and rubbish around. Mostly from China, Paksitan and even France.
Laguile is not a trade-mark...it is a knife model!!! So anyone can put a stamp on it, saying Laguiole.
Again, beware.
Good luck
Here a pic from some Forge de Laguiole knives..(excuse me. not in your price-range)
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Well seeing as there aren't any pics of Laguioles in this thread yet... thought I'd share this Juniper Damascus Laguiole En Aubrac.
if you're starting out I'd still recommend a stockman, but I don't think the Laguiole will turn you off of traditionals.
They are a class act aren't they? Hey...another thread to throw this one in
silenthunterstudios
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Every time I'm ready to admit that the Zulu or Lannys Clip patterns are my favorite, I put my stockman in my pocket and realize that big old knife pattern is still my favorite. I remember watching cowboy movies with my father when I was a kid, reading about the cowboys over the years and generally the mystique of the open range that follows the pattern. I've found some really nice old Bokers and Imperials, that were well made, well maintained and well loved. The worn bone scales combined with the stockman/cattleman pattern, evokes high adventure for me. My imagination is as big as all outdoors, fueled by a childhood filled with reading Tolkein and wearing out several VHS copies of the Star Wars movies. The stockman is almost as iconic as the Colt Single Action Army revolver and the Winchester lever action rifle. Regardless of whether 19th century cattle punchers actually carried these knives, or a Colt or a Winchester, the mystique is there. Most cowtowns shootouts involved shotguns at close range, and most cowboys carried big jack knives, but I digress.
I guess I would go with the stockman
...
I guess I would go with the stockman
...
silenthunterstudios
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To add, I found the Boker stockman with red bone scales at a junk mall. I found most of my Imperial cattleman patterns at a small knife show in western Maryland. Most were cheap, except for a really nice specimen with worn green bone scales and sharpened blades (sharpened down but razor sharp). One of my favorites is an Imperial cattleman with a bail.
I've been enamored of the various iterations of French country-turned gentleman's knives for a while now. I'll likely nail a Le Thiers or a Forg or a Laguiole en Aubrac in the near future, just to indulge some sort of "you-like-it/so-pull-the-trigger" psychological state in which I find myself.
But its tough for me, personally. Although I would adore carrying one of those beauts in my pocket for the right occasion, and although I find them much more visually pleasing than the ubiquitous stockman, I'm not sure the right occasion pops up that much.
What would the right occasion look like?
-I guess it could sit on a cheese board at a gathering. Bit of a stretch.
-Lovely tool to keep in the jacket for a black tie affair. Bit of a stretch (and honestly not really the best knife for such a thing anyway)
-I could use it to cut my bread while tending my flock. I have no flock.
So, although they are lovely, they are kind of a weird genre. Too big to be called discrete. Maybe too ornamental to be considered a good utility choice (the more plain jane ones kind of clash with this statement). A conundrum of sorts, because I do want one/some. I would prob enjoy using it in the home for the above-mentioned bit of flair in conjunction with some mezze/tapas. But $100 is prob better spent on the meat and cheese than it is on the slicer.
But its tough for me, personally. Although I would adore carrying one of those beauts in my pocket for the right occasion, and although I find them much more visually pleasing than the ubiquitous stockman, I'm not sure the right occasion pops up that much.
What would the right occasion look like?
-I guess it could sit on a cheese board at a gathering. Bit of a stretch.
-Lovely tool to keep in the jacket for a black tie affair. Bit of a stretch (and honestly not really the best knife for such a thing anyway)
-I could use it to cut my bread while tending my flock. I have no flock.
So, although they are lovely, they are kind of a weird genre. Too big to be called discrete. Maybe too ornamental to be considered a good utility choice (the more plain jane ones kind of clash with this statement). A conundrum of sorts, because I do want one/some. I would prob enjoy using it in the home for the above-mentioned bit of flair in conjunction with some mezze/tapas. But $100 is prob better spent on the meat and cheese than it is on the slicer.
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I would say Lagioule - I find the most utility in a long slim clip point blade.
The pattern influenced the American "Texas Toothpick" which was / still is carried by a lot of people from that region.
The blade will be better suited for cutting food and utility tasks when you need to span the object to be cut..
The pattern influenced the American "Texas Toothpick" which was / still is carried by a lot of people from that region.
The blade will be better suited for cutting food and utility tasks when you need to span the object to be cut..
Foolcher, my man- oh yes. You just convinced me.
I am actually dismayed that I have to go home tonight and slice a piece of ham off the bone with a mere Schmidt kitchen knife whilst fine skinny lil numbers like the above are being used by those in the know
Any thoughts re: a brand of Lag more on the durable side with less flourishes? I'd kinda prefer something more on the Opinel side of things (more true to the peasant roots), if you follow me... Time to refresh my st schmalhaus youtube memory....
I am actually dismayed that I have to go home tonight and slice a piece of ham off the bone with a mere Schmidt kitchen knife whilst fine skinny lil numbers like the above are being used by those in the know
Any thoughts re: a brand of Lag more on the durable side with less flourishes? I'd kinda prefer something more on the Opinel side of things (more true to the peasant roots), if you follow me... Time to refresh my st schmalhaus youtube memory....
Look for Forge de Laguiole, Laguiole-en-Aubrac or Honore Durand (trademarks)
http://www.forge-de-laguiole.com/en/29-traditonal-and-designer-models
http://www.laguiole-en-aubrac.com/anglais/couteaux_poche_pliants_laiton.html
http://www.made-in-laguiole.co.uk/ ....very usefull with info and history of the knife....
These are the most known.
For me the "most true to the peasant root" is the model on the second pic. Horn scales, spike and corkscrew..that's all you need
This one is really vintage..trademark doesnt exist anymore. Sometimes to found on Eby.fr The spike was added to "ungas" the cattle when they had to much of wet and green herbs and developed stomach-probs. They just punched a hole in the belly...
There are many more reliable forges in France.
I could recommend R.David, G.David and Rossignol amongst others but likely hard to purchase in the USA.
Good luck.
PS Beware of the Paki-China "Laguiole's"....they are worthless! Laguiole is a knifemodel...not a trademark.
Even in France they make very low quality knives, not worth to carry the name "knife"!
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Nice knives! I love Laguiole's myself.
I Have a Forge De Laquiole and Le Thier Chambriard, I love both of these and I've used them only for food; dried Sausage, cheeses, tomato etc... and steaks many times.
I Have a Forge De Laquiole and Le Thier Chambriard, I love both of these and I've used them only for food; dried Sausage, cheeses, tomato etc... and steaks many times.
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here is an argument for the stockman - the GEC #81 is a great archetypical stockman pattern:
I understand you want a simple looking Laguiole, I was looking for one of those too, but there don't seem to be too many around. So I went in the opposite direction: maximum filework. This one is from David Dauvillaire. Really nice complex filework for the same price as the other well-known makers.
I understand you want a simple looking Laguiole, I was looking for one of those too, but there don't seem to be too many around. So I went in the opposite direction: maximum filework. This one is from David Dauvillaire. Really nice complex filework for the same price as the other well-known makers.
Some great advice posted above on traditionals in general.
While I like the Lagioule for the fancy looks, I find them more of a town and country food knife than the more robust Opinels; I think each have their place.
As for stockman, I picked up a older Camillus at an antique shop and it is a very slim knife when compared to the Case Carhart stockman I picked up yesterday. In general I like the older and cheaper slipjoint finds and don't plan to collect new Case but I had to have at least one modern one and I liked the Carhartt connection. The Camillus has a very long clip blade that is almost an equal with the Lagioule but a bit shorter than the avg model (though I do have a mini Lagioule). The new Case stockman however has a clip more in kind to a typical clip point knife like the Buck 110. I also like the round bolsters better than the Case square...so even among the stockman pattern you may prefer one stockman over another stockman.
While I like the Lagioule for the fancy looks, I find them more of a town and country food knife than the more robust Opinels; I think each have their place.
As for stockman, I picked up a older Camillus at an antique shop and it is a very slim knife when compared to the Case Carhart stockman I picked up yesterday. In general I like the older and cheaper slipjoint finds and don't plan to collect new Case but I had to have at least one modern one and I liked the Carhartt connection. The Camillus has a very long clip blade that is almost an equal with the Lagioule but a bit shorter than the avg model (though I do have a mini Lagioule). The new Case stockman however has a clip more in kind to a typical clip point knife like the Buck 110. I also like the round bolsters better than the Case square...so even among the stockman pattern you may prefer one stockman over another stockman.
