Traditional French Fry day

[Pt-Luso]

 

[cbach8tw]

I will ask this here, to keep the thread active , but also because I am curious as to why French knives stay with the tried and true Sandvik steels for most of the generic cutlery? I know carbon steel xc75 and others are used but why do you think most general French knives stay with Sandvik? I do notice that Sandvik keeps a fine edge is easy to sharpen, I have liked it. So I answered my own question, but would like to hear others’ ideas and opinions.

 

[draggat]

SAK electrician for size reference

 

[Pt-Luso]

 

[Skyline Drive]

Anothre "Le Thiers" by Chambriard. This one with ironwood scales and a backlock.

 

[Will Power]

I will ask this here, to keep the thread active , but also because I am curious as to why French knives stay with the tried and true Sandvik steels for most of the generic cutlery? I know carbon steel xc75 and others are used but why do you think most general French knives stay with Sandvik? I do notice that Sandvik keeps a fine edge is easy to sharpen, I have liked it. So I answered my own question, but would like to hear others’ ideas and opinions.

I suspect it is to do with costs: ordinary production knives probably don't make a large profit so It's necessary to have a reliable and available (in these times of shortage/disruption) steel that can offer the customer good retention & ease of sharpening. I've heard some people in other places sneer at Sandvik but when you have a pocket-knife that does relatively simple tasks why do you need a wonder expensive steel that's going to cost a lot? This is the preserve of expensive Moderns in my view. I understand your point about other steels being an option but I rather think ordinary manufacturers will stick with the reliable and available. Digressing a bit, GEC sticks almost exclusively to carbon, carbon, carbon their Tool Steel offerings are extinct & stainless a rare bird and now watered down to 420c

Others likely know more, but I like Sandvik as a run of the mill. Artisan makers do offer other steels but they cost a lot more.

Thanks, Will

 

[Will Power]

 

[The Zieg]

Starting to use this one.

 

[Skyline Drive]

View attachment 2922850

A „Puy Cervier“!?!

 

[The Zieg]

A „Puy Cervier“!?!

 

[kamagong]

I will ask this here, to keep the thread active , but also because I am curious as to why French knives stay with the tried and true Sandvik steels for most of the generic cutlery? I know carbon steel xc75 and others are used but why do you think most general French knives stay with Sandvik? I do notice that Sandvik keeps a fine edge is easy to sharpen, I have liked it. So I answered my own question, but would like to hear others’ ideas and opinions.

I suspect it is to do with costs: ordinary production knives probably don't make a large profit so It's necessary to have a reliable and available (in these times of shortage/disruption) steel that can offer the customer good retention & ease of sharpening. I've heard some people in other places sneer at Sandvik but when you have a pocket-knife that does relatively simple tasks why do you need a wonder expensive steel that's going to cost a lot? This is the preserve of expensive Moderns in my view. I understand your point about other steels being an option but I rather think ordinary manufacturers will stick with the reliable and available. Digressing a bit, GEC sticks almost exclusively to carbon, carbon, carbon their Tool Steel offerings are extinct & stainless a rare bird and now watered down to 420c

Others likely know more, but I like Sandvik as a run of the mill. Artisan makers do offer other steels but they cost a lot more.

Thanks, Will

I agree with Will. I am curious though, most manufacturers choose 12C27 instead of Sandvik's 14C28. Why? Though I have no issues with 12C27, I like 14C28 better. I suspect it is simply a matter of cost.

 

[draggat]

View attachment 2922850

Is this model called le Puy Cervier, or is it the name of the maker? I was under the impression it was called a Navette? I love French knives but my understanding of the language is terrible.

I have a similar knife, very inexpensive, about the same size as my SAK electrician.

 

[Will Power]

A „Puy Cervier“!?!

Exactement

 

[Will Power]

draggat It's the name of a knife collective near Thiers whereby retired workers & others make rustic knives and pass on skills & enthusiasm to younger generation. See The Zieg contribution of a nice video. The knives are working types in carbon or stainless, generally larger sized and changes from year to year, they sell them to cover costs and the one I got was a very kind gift from Corto_Malt part of a project to raise funds for a new van. It is similar to a Navette I think only burlier but it is an Equal End pattern yes.

The 'coin' you see is another generous gift from France this time from Jolipapa it is a converted coin that houses a blade, pair of scissors and nail file! Part of the long tradition of multi-blades that have been part of Gallic knife heritage.

 

[RickHuf]

Roger Ofevre from Thiers, France

Their catalog is very interesting and full of novelties. Their pocket knives range from your regular traditional thiers patterns to some really neat modern takes on the traditional patterns.

This is just a nice little olivewood utility knife. The lock is a total ripoff of an opinel. Lol! That's ok though, it's very strong. The shape fits really well in hand and gives a really nice grip for such a small size.

It is chisel ground I guess you could call it. Only ground on one side. Like a florist knife. Still sharp as a razor.

 

[draggat]

Will Power thanks for the explanation. A very special knife and coin tool indeed!

RickHuf That's a very interesting knife! I like it!

This week, I have a pair of Capucin's by Savignac. The completist in me had to have the stainless and carbon versions...... Stainless uses a hex screw and carbon a pin with collar.

 

[Jolipapa]

Is this model called le Puy Cervier, or is it the name of the maker? I was under the impression it was called a Navette? I love French knives but my understanding of the language is terrible.

I have a similar knife, very inexpensive, about the same size as my SAK electrician.

Puy Cerviers are made by the "Vielles lames" (Old blades) association and the shape is globally a navette. "puy" is the name given to the top of mountains in centre of France (Massif Central) mainly extinct volcanos, where Thiers, Laguiole belong.
Cervier is the old name for wolf who attacks stags (Cervarius). Amazingly "loup-cervier" is another name for the lynx.

I have no idea why 14C27 is used, probably because it is a tradition, is widely available over the counter and easy to deal with, in the making or the use of the knives. 14C28 is an improvement, but to most not worth the price tag nor the less easy sharpening. Other steels are too expensive, except for top end makers and probably too difficult to sharpen to use them on regular knives (except top end kitchen knives).

 

[draggat]

Puy Cerviers are made by the "Vielles lames" (Old blades) association and the shape is globally a navette. "puy" is the name given to the top of mountains in centre of France (Massif Central) mainly extinct volcanos, where Thiers, Laguiole belong.
Cervier is the old name for wolf who attacks stags (Cervarius). Amazingly "loup-cervier" is another name for the lynx.

I have no idea why 14C27 is used, probably because it is a tradition, is widely available over the counter and easy to deal with, in the making or the use of the knives. 14C28 is an improvement, but to most not worth the price tag nor the less easy sharpening. Other steels are too expensive, except for top end makers and probably too difficult to sharpen to use them on regular knives (except top end kitchen knives).

Very interesting! Thank you for the explanation!

I don't think I own a knife with 14C27. All of my stainless French knives are either Inox (mystery steel I guess) 12C27 or 14C28N. I can't say I use them enough to notice much difference. Then again, I tend to be a steel snob in that I would much prefer a basic, easy to sharpen steel, as opposed to stuff like M390. That actually makes me pause on a knife purchase because I hate sharpening super steel.

Here's a friction folder in olive and XC75 by Julien Maria.

 

[The Zieg]

Very interesting! Thank you for the explanation!

I don't think I own a knife with 14C27. All of my stainless French knives are either Inox (mystery steel I guess) 12C27 or 14C28N. I can't say I use them enough to notice much difference. Then again, I tend to be a steel snob in that I would much prefer a basic, easy to sharpen steel, as opposed to stuff like M390. That actually makes me pause on a knife purchase because I hate sharpening super steel.

Here's a friction folder in olive and XC75 by Julien Maria.

Very nice!!

 

[draggat]

Very nice!!

Thank you!