Traditional French Fry day

[cutchu]

I have been checking out this sub forum thread for a while now, but do not have any traditional French knives. Well today I ordered my first. A Laguiole Forged Bee Snake Wood. Looks very nice so I thought I would try one out. I'll post a couple pics when it arrives.

 

[jdswitters]

Same, I've had one opinel or another in the truck or my pack for years but only recently learned of the Laguiole when I found this forum. Just haven't figured out which one to get first.

 

[jdswitters]

 

[Gary W. Graley]

Untitled by GaryWGraley, on Flickr

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[JTB_5]

 

[Gary W. Graley]

Ah, the smell of Juniper in the morning
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[Chui]

Ah, the smell of Juniper in the morning
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......any time o' day for me, just it

 

[Chui]

 

[waynorth]

Sanded Stag!!
Ile de France flag, and old Chevron Trade Beads in France's colors!!
(Knife courtesy J-M!!)

 

[Knives-of-France]

Le Thiers in stabilized birch by Arbalete G David

 

[DeltaTrain]

This Alpin I've had the past couple months is so awesome that it has replaced my Mercator as my EDC knife. However, it's extremely difficult to open in adverse conditions. Wet hands? Forget it. I think something like an Aurillac or Yssingeaux would be perfect because there is much more blade to grab ahold of when opening or closing.

 

[cbach8tw]

I traded my Alpin like that for the Sabot one for that same reason, too hard to open. Though the bone was beautiful , I broke a finger nail prying it open. My new one is chestnut I think.

 

[DeltaTrain]

I traded my Alpin like that for the Sabot one for that same reason, too hard to open. Though the bone was beautiful , I broke a finger nail prying it open. My new one is chestnut I think.

This may have been your knife. it's pull has become reasonable with use and repetition though, as long as conditions are ideal like I said lol.

 

[Knives-of-France]

This Alpin I've had the past couple months is so awesome that it has replaced my Mercator as my EDC knife. However, it's extremely difficult to open in adverse conditions. Wet hands? Forget it. I think something like an Aurillac or Yssingeaux would be perfect because there is much more blade to grab ahold of when opening or closing.

Yes, those are brutal, GR changed the design for its new ones

 

[CelloDan]

Not Friday ... again .
My baking day for french style sourdough ( Pain au Levain ) is on Sundays lately due to a very busy weekday schedule.

Since this style of bread requires long fermentation times I had time today to take my Opinels to the spa for a treat as they were looking a little tired on worn out

Olive # 8 and Walnut # 6 Opinels + Bread =

 

[Âchillepattada]

Hello Dan ,

Again this bread is a call to some marmalade or a good prosciutto
And you did great with your Opinel handles .
Did you modify it because it's uneasy to open ?

Â

 

[CelloDan]

Hello Dan ,

Again this bread is a call to some marmalade or a good prosciutto
And you did great with your Opinel handles .
Did you modify it because it's uneasy to open ?

Â

Thank you Jean Marc

The opinels have become a total favourite of the ladies in our family . My wife, my mother and sisters love them ( I still owe my sister in Washington State one so I better fix that )

These amazing slicers get used a lot to cut tomatoes, vegetables and fruits so naturally they get wet and at times get hard to open.

I put the notch on the handle to facilitate pinching/ grabbing the blade.
Sandpaper wrapped around a pen works great for this.

“Now where is the marmalade?
I just finished slicing the bread !
Don’t tell me we are out of it “

 

[Âchillepattada]

These amazing slicers get used a lot to cut tomatoes, vegetables and fruits so naturally they get wet and at times get hard to open.

I put the notch on the handle to facilitate pinching/ grabbing the blade.
Sandpaper wrapped around a pen works great for this.

Just in case but may be you already know the traditional way to open easily an Opinel ( in this video it's only its Italian cousin )

“Now where is the marmalade?
I just finished slicing the bread !
Don’t tell me we are out of it “

... and the prosciutto

Â

 

[RayseM]

Just in case but may be you already know the traditional way to open easily an Opinel ( in this video it's only its Italian cousin )

... and the prosciutto

Â

and the next video is of the once each year repair of the handle that is all dinged up from opening.

Nice Sunday afternoon projects CelloDan

I was out walking with my Pierre Yves Joyeux L'Aurillac in hand. Friday was a different knife in the woods so sorry, I am not honoring this thread title to the letter.

 

[Gary W. Graley]

Don't worry Ray, French Fries are great any day of the week

Untitled by GaryWGraley, on Flickr

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