Traditional French Fry day

waynorth said:
I like traditional Laguioles, and I also love these!! ☺️View attachment 1858985☺️
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I can see why Charlie. I have a knife with similar lines called a Sauveterre.

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Will Power said:
Have to say, that one DOES look a whole lot like a massive Horsefly that I swatted on my arm the other day-full to the brim with blood :D mine and probably others'...:eek:o_O
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Now that you mention it, that does look like a horsefly. 🤔

I think I'm just going to learn from Jolipapa Jolipapa . I won't call that a bee or a fly any longer, but rather just call it by its French term, a mouche.
 
waynorth said:
Nice straight knife!! Please translate the etch for us!!
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It's actually a word my father made up..... Used to tease us kids that we were going to get a big bowl of bzorgnoff for breakfast..... It is supposedly a sludgy type of gruel..... greasy, gooey, a bit of grit, greyish in color and served cold. I don't remember what it was supposed to taste like, but it definitely wasn't good! 😂

I don't normally have knives etched, and not really sure why I decided to on this one.... Just kind of happened. A humorous reminder of him.
 
kamagong said:
Was that made recently? I was under the impression that Virgilio Munoz had retired.
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No, he is still working out of his workshop near Laguiole. I met him at Coutellia in May and I ordered two Laguiole knives he will be making in the months to come. One with scales made from the Service Tree (Sorbus Domestica) and one from the Wild Service Tree ( Sorbus Torminalis)
 
waynorth said:
Thanks for the interesting story and knives, L Laurent57 !!!
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I've received an interesting explanation why most French knives don't have a kick :
If you use a single knife everyday for all purposes you have to sharpen it very often. Old steels were quite"soft" and if there's a kick, the tip would stand proud after some time, while if none it (and the blade along) will remain hidden between the slabs when closed.
Of course there's no written law to prove this, but when you check Old-Timers knives, they clearly used it till the very end.
 
draggat said:
It's actually a word my father made up..... Used to tease us kids that we were going to get a big bowl of bzorgnoff for breakfast..... It is supposedly a sludgy type of gruel..... greasy, gooey, a bit of grit, greyish in color and served cold. I don't remember what it was supposed to taste like, but it definitely wasn't good! 😂

I don't normally have knives etched, and not really sure why I decided to on this one.... Just kind of happened. A humorous reminder of him.👍
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Gee, I haven't had any bzorgnoff for a while!! Maybe I'll cook some up tomorrow :rolleyes: - not!!😆
 
Jolipapa said:
I've received an interesting explanation why most French knives don't have a kick :
If you use a single knife everyday for all purposes you have to sharpen it very often.
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Thanks for that tidbit of information. What type of stones did Frenchmen use to sharpen their knives? Belgian coticule?
 
kamagong said:
Thanks for that tidbit of information. What type of stones did Frenchmen use to sharpen their knives? Belgian coticule?
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No, the whole region is dormant volcano and there's a variety of lavas. They used large local stones, the same they used for scythes or carpenter's tools. Maybe also Pyrenean stones (schistous sandstone) but these had a price.
With my Lag I received a silicon carbide 4" wet or dry bar, probably made in the neighbourhood. (It has broken).
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I think there are few types of knifes users :

- no knowledge :
"sharpen ? my knife is still able to cut the cheese and the well cooked vegetables, it's enought".

"my grand father gave me that great stone used for garden tools and my knife is great for...cheese and well cooked vegetables."
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"I found an incredible tool on the supermarket and my knives are perfect to cook and cut the cheese and vegetable (even not yet cooked)."



For my friends and familly who wand to begin having something correct, i propose the Opinel "Lombardie" stone (small or big), same as Pyrenean stone but maybe thiner grain.
prendre_soin_lame.jpg

It's a classic stone you find in all the knives shop.
And i propose in addition to this stone even for folding knives a good quality Fischer Sharpening Steel.


Other knifes classic users purchase Japanese or chinese synthetics stones.
Belgium coticules are for well documented and concerned people or collectors, or razors users.
Since few, there is a stone maker in france for blades and razors fan :
www.1stone.fr

1STONE | Manufacture de pierres

Création et vente de pierres à aiguiser les couteaux, rasoirs et outillages. Grande sélection de coticules, pierres naturelles japonaises.
www.1stone.fr www.1stone.fr
www.facebook.com

1Stone

1Stone Manufacture de pierres à aiguiser . 466 rue Jean Jaurés, Anzin, France
www.facebook.com www.facebook.com

He has a good knowledge and gives great advices to choose the best stones.
He sales miscelaneous stones and also cut stones from his province.
 
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