Traditional French Fry day

do,you think a little rub down with some kind of oil will help these knives if unsealed? I am scared to use anything in the juniper if it would take away the nice pepper smell. I did get a Pradel by Sabot, had some work to grind the kick down so the point would be below the scale when closed, then I got an Alpin. I like the fact they are good users and still has some class, but not afraid to use them.
 
Will Power said:
I think Juniper should be left unsealed. As you say it would kill the wonderful aroma. Other woods are dryish and I would like to seal it or enhance shine, not sure what to do.
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That raises some good questions. I just got another little tin of Renaissance Wax and have been going through my collection.

It seems to me that I should not wax the olive wood or the juniper wood but perhaps all others could use it?

I noticed that the Ren Wax increases the contrast colors of micarta. The body gets darker (presumably moisturized by the fat in the wax) but the mesh gets lighter, somehow. I like the effect.
 
Yes I'd avoid altering the Juniper - My G.David Lags (inexpensive & actually v.nice) seem to have some sheen to them but they do have that fine scent. Some oligarch here decided to have his sauna lined with Juniper, must be a wonderful experience- heat&steam and that smell.:cool:

But Olive wood, I don't see the reason for avoiding wax or oil on that? Probably enhance the stripes?

Wasn't the latest Forum Knife in untreated/unsealed Ebony? Some people altered that I think but can't recall what they used as I don't own one so not paying close attention.
 
Will Power said:
Yes I'd avoid altering the Juniper - My G.David Lags (inexpensive & actually v.nice) seem to have some sheen to them but they do have that fine scent. Some oligarch here decided to have his sauna lined with Juniper, must be a wonderful experience- heat&steam and that smell.:cool:

But Olive wood, I don't see the reason for avoiding wax or oil on that? Probably enhance the stripes?

Wasn't the latest Forum Knife in untreated/unsealed Ebony? Some people altered that I think but can't recall what they used as I don't own one so not paying close attention.
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I can only imagine how great it would be to sit in a juniper lined sauna.... wonderful indeed!!

As the owner and user of many olive wood handled knives, I think there is no reason to wax them, especially not with RenWax, which contains petroleum distillates. An occasional rub down with mineral oil is what I would strongly recommend, the added bonuses being that it is food safe and will never go rancid or become gummy. These are the same instructions usually given for bowls and utensils made of olive wood. Although not nearly as strong as juniper, it does have a pleasant fragrance as well.

Italians will generally recommend olive oil, the French, some warm duck fat, but I would refrain from those unless it is a daily (or weekly) driver!
 
The recent discussion about laguioles made me pull out this knife, the first lag I bought last year.

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I enjoy the mouche, as it reminds me of my favorite type of fly -- fat and slow. I hate the quick, nimble ones!!!
 
draggat draggat many thanks for the tip about Olivewood, didn't know that. It's true that Goose fat & Olive oil are very OK for knives when in constant use, but otherwise you're correct ;)

Fine pair of F-Ps there there is a slightly smaller Spear version called I think, le chamois after the alpine goat. I think it a great pity F-P have abandoned blade stamping, seems like a miserable cost cutter, I mean, even le Sabot & G.David, inexpensive but good brands stamp their blades:confused: and I regard it as a French mark of authenticity.
 
Will Power said:
draggat draggat many thanks for the tip about Olivewood, didn't know that. It's true that Goose fat & Olive oil are very OK for knives when in constant use, but otherwise you're correct ;)

Fine pair of F-Ps there there is a slightly smaller Spear version called I think, le chamois after the alpine goat. I think it a great pity F-P have abandoned blade stamping, seems like a miserable cost cutter, I mean, even le Sabot & G.David, inexpensive but good brands stamp their blades:confused: and I regard it as a French mark of authenticity.
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Here is a picture (recycled) of my Le Chamois in the smaller 10cm version with juniper scales. F-P offers a 12cm version as well but personally I prefer the smaller one.

w90Xksk.jpg
 
joeradza said:
Beautiful pair Steve. I’m still lusting after a Capuchadou but haven’t done anything about it yet. One thing I’ve noticed, are they consistently thicker than most, as they appear?
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Thanks Alan. Personally, I love the smaller Capuchadou quite a bit. Of the two I have, they are different thicknesses but they aren't unwieldy by any means. I'm not sure what knives you are trying to compare to in terms of thickness.

Compared to a BF 2019 knife, virtually the same length.

Measurements at the widest point of the handle:
Capuchadou Buffalo - .60"
Capuchadou Olive - .67"
BF 2019 - .52"

20230506_121150~2.jpg20230506_121207~2.jpg20230506_121557~2.jpg
Will Power said:
draggat draggat many thanks for the tip about Olivewood, didn't know that. It's true that Goose fat & Olive oil are very OK for knives when in constant use, but otherwise you're correct ;)

Fine pair of F-Ps there there is a slightly smaller Spear version called I think, le chamois after the alpine goat. I think it a great pity F-P have abandoned blade stamping, seems like a miserable cost cutter, I mean, even le Sabot & G.David, inexpensive but good brands stamp their blades:confused: and I regard it as a French mark of authenticity.
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Thanks Will. I do like le Chamois quite a bit but never tracked one down.

H Haegar that's a fantastic example you have there! I do prefer these without the guillochage (mainly because I don't love the placement of the stone and mirror polishing).

I'm not sure why FP has decided to ditch the stamps in favor of etching and they are not the only ones unfortunately. Here you can clearly see a difference. 20230506_122024~2.jpg
 
draggat said:
Thanks Alan. Personally, I love the smaller Capuchadou quite a bit. Of the two I have, they are different thicknesses but they aren't unwieldy by any means. I'm not sure what knives you are trying to compare to in terms of thickness.

Compared to a BF 2019 knife, virtually the same length.

Measurements at the widest point of the handle:
Capuchadou Buffalo - .60"
Capuchadou Olive - .67"
BF 2019 - .52"

View attachment 2177141View attachment 2177142View attachment 2177143

Thanks Will. I do like le Chamois quite a bit but never tracked one down.

H Haegar that's a fantastic example you have there! I do prefer these without the guillochage (mainly because I don't love the placement of the stone and mirror polishing).

I'm not sure why FP has decided to ditch the stamps in favor of etching and they are not the only ones unfortunately. Here you can clearly see a difference. View attachment 2177144
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draggat draggat
Thankfully the Le Chamois is not polished. The blade finish is the same as in your knives even if it looks polished in the picture. Same as you I don’t like the stone insert so I asked them to ship the knife with the guillochage but leave the stone. It saved me even some €.😉
 
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