Traditional French Fry day

Jolipapa said:
It's too bad.
You know the old sayin'... A picture or if did not happen...
I hope you realize you cast suspicion on a company. (I am in no way linked with)
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Wasn't trying to cast suspicion, as I said I just think it's odd. I can clearly see the pins all the way through to the liners and can even see the glue marks attaching the scales to the liners underneath. Never seen horn that translucent.

It's a sharp knife and has a strong spring which I think I mentioned so I can't knock that.

I personally wouldn't buy another horn knife from them however, though I wouldn't deter others.
 
Jolipapa said:
It's too bad.
You know the old sayin'... A picture or if did not happen...
I hope you realize you cast suspicion on a company. (I am in no way linked with)
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If you're genuinely interested to see, sign up to the Aussie knife forum. I can upload photos there and I'll send some through to show you what I mean.
 
Jolipapa said:
Could we have a picture, I'd like to make an opinion? It is hard to believe that. On unexpensive knife they use pressed horn, not the tip.
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I'll see if I can find it and take a photo.

Pressed horn should be avoided in general.
 
waynorth said:
Jerome Latreille commemorative creation!! Largest Laguiole I own!! 😲
Thanks for facilitating this knife, Jean-Marc!!:)
View attachment 2048375View attachment 2048376View attachment 2048378
FPL 22 28/44 Perhaps @Âchillepattada (J-M) can give us the exact wording of FPL??
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It stands for „Forum Passion Laguiole“ it‘s the forum knife for 2022, the one you have is no. 28 of 44 made.

passionlaguiole.forumgratuit.org

Passion Laguiole

Passion Laguiole, le forum des amateurs de beaux couteaux de France.
passionlaguiole.forumgratuit.org passionlaguiole.forumgratuit.org
 
ErikMB said:
I'll see if I can find it and take a photo.

Pressed horn should be avoided in general.
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Why???
With(edit horn) wood this is the main material for French knives for years centuries! Properly used it is way better and durable than celluloïd.
corne-cachee.jpg
Hatchet_Jack said:
See if this works
https://imgur.com/a/MmfKwFQ
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Horn can be made translucent, usually it is ram's horn, and more often seen on Sheffield lnives.
Here a set of salad server in the family since the XIXth century, translucent horn.
Looks damn similar to cellulo...and to that handle. Light will slightly darken it with years.
corne.jpg
 
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Jolipapa Jolipapa is right. Horn can be translucent in appearance. Here are a few examples.

52641526367_9fab24e789_c.jpg

image by waynorth

IMG_3043.JPG

image by rinos

47960227996_0accb1cc5b_c.jpg


I for one think translucent horn is a beautiful and fascinating variation.
 
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Jolipapa said:
Sometime the name is just to catch the eye. I've even heard there's californian champagne... 😉
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Yes, grandfathered in because it was called that before the French int'l copyright ruling. Go figure.

My brother-in-law has a nice little French Bistrot so I hear all about this... ;)🤣

I'm still pissed at that Laguiole company for sending me that sloppy work. At some point I will remove those pressed horn scales and put in my own. That will really mess with them... some scales that are not part of their repertoire yet there it is, with their trademark on the blade. 🤣
 
ErikMB said:
Yes, grandfathered in because it was called that before the French int'l copyright ruling. Go figure.

My brother-in-law has a nice little French Bistrot so I hear all about this... ;)🤣

I'm still pissed at that Laguiole company for sending me that sloppy work. At some point I will remove those pressed horn scales and put in my own. That will really mess with them... some scales that are not part of their repertoire yet there it is, with their trademark on the blade. 🤣
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1) Champagne is the COUNTRY where grapes grow. Tradition and soil are the words, no need of copyright.
2) I suggest you send them a picture with the new scales.
 
Jolipapa said:
1) Champagne is the COUNTRY where grapes grow. Tradition and soil are the words, no need of copyright.
2) I suggest you send them a picture with the new scales.
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The US has used regional names and appellations of France (mostly) and sometimes Italy for a long time. The use of Champagne (the region) has been used since the 1860s. Post prohibition, this practice continued, in their attempt to revitalize the wine industry that was at that time, focused on New York and California. These were, not surprisingly, very inferior in quality and did not come close to representing the regions that the label claimed. Bordeaux, Burgundy (Bourgogne), Champagne, Chablis and Chianti were commonly used. While the use of European place names is now looked down upon, there is a legal loophole that allows the use of 'fanciful' names, such as "Hearty Burgundy" and "California Champagne" that is still used by a few, massive bulk wine producers. The quality, again, is very poor and these wines are not taken very seriously.
 
What Nexus-6 wrote... ;-)

Some of our "champagne" isn't too bad but, to be honest, I cannot drink most California wines. They give me a headache after just one sip.

I live about an hour from Sonoma (where my favorite aunt lives) and two hours from Napa, so it's a bit of a bummer not being able to participate in some of popular things to do around here.
 
Nexus-6 said:
The US has used regional names and appellations of France (mostly) and sometimes Italy for a long time. The use of Champagne (the region) has been used since the 1860s. Post prohibition, this practice continued, in their attempt to revitalize the wine industry that was at that time, focused on New York and California. These were, not surprisingly, very inferior in quality and did not come close to representing the regions that the label claimed. Bordeaux, Burgundy (Bourgogne), Champagne, Chablis and Chianti were commonly used. While the use of European place names is now looked down upon, there is a legal loophole that allows the use of 'fanciful' names, such as "Hearty Burgundy" and "California Champagne" that is still used by a few, massive bulk wine producers. The quality, again, is very poor and these wines are not taken very seriously.
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USA do not recognize AOC and IGP, though this is the only way to ensure the buyer he gets the real McCoy. That is one strong sticking point in the trade conversation between UE and USA, the later considering agricultural products the same way as industrial products... Now, after lots of trials most US producers gave up using "champagne". The term is tolerated as long as it is preceded or followed by the place of production and sold excusively in the USA, not for export.
As you can imagine, the champagne producers have a strong task force of lawyers, at such extent that the little Swiss village named "Champagne" cannot sell his wine using his name.
More and more people get wine knowledge and use the grape's name, which is more accurate (again, knowing where it grows).
BTW, it is amazing to see that the cognacq had a different fate, copies and similar beverages are simple "brandies". One must be evil spirited to think it could be linked with the fact that some of the biggest cognacq houses in the past were British owned!
 
Skyline Drive said:
It stands for „Forum Passion Laguiole“ it‘s the forum knife for 2022, the one you have is no. 28 of 44 made.

passionlaguiole.forumgratuit.org

Passion Laguiole

Passion Laguiole, le forum des amateurs de beaux couteaux de France.
passionlaguiole.forumgratuit.org passionlaguiole.forumgratuit.org
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Ah! Thanks Skyman!!! :cool:
I knew it was a Forum, but didn't have all the words!! It's a great, and big, knife!! Never thought I'd like Carbon fiber on a Laguiole, but I do!!!!
 
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Jolipapa said:
USA do not recognize AOC and IGP, though this is the only way to ensure the buyer he gets the real McCoy. That is one strong sticking point in the trade conversation between UE and USA, the later considering agricultural products the same way as industrial products... Now, after lots of trials most US producers gave up using "champagne". The term is tolerated as long as it is preceded or followed by the place of production and sold excusively in the USA, not for export.
As you can imagine, the champagne producers have a strong task force of lawyers, at such extent that the little Swiss village named "Champagne" cannot sell his wine using his name.
More and more people get wine knowledge and use the grape's name, which is more accurate (again, knowing where it grows).
BTW, it is amazing to see that the cognacq had a different fate, copies and similar beverages are simple "brandies". One must be evil spirited to think it could be linked with the fact that some of the biggest cognacq houses in the past were British owned!
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I see your point, but I also believe, that is just political. And in politics, it's all about money and taxes. I'm not saying that it is good, but the point I was trying to make was that the more educated (in wine) consumer in the US, would never confuse a domestic sparkling (labeled Champagne) with a true Champagne. I don't think Champagne producer's have anything to worry about, but politically it is frustrating. You bring up an interesting point about Cognac/Cognacq. Cognac is regarded as a luxury spirit, where American brandy is not (yes, there are exceptions). The funny thing, is that if you mention Armagnac in the US, I doubt anyone would know what you're talking about.
Keeping this on theme.. :)

skPMVbL.jpg
 
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