Share your French traditional/regional pocket knives

[Peregrin]

Gary,

Finally went with the one pictured below (stock photos) in Ebony.

It measures 12cm (just over 4 inches) and comes with a nifty pouch.

I'll post some actual pictures upon arrival.

- Del

Looks nice, Del! Let us know what you think when you get it.

 

[jwb01]

Gary,

Finally went with the one pictured below (stock photos) in Ebony.

It measures 12cm (just over 4 inches) and comes with a nifty pouch.

I'll post some actual pictures upon arrival.

- Del

Sweet!
I couldnt go for the 12cm (4.72”) jut too long for my pocket.... I ordered the 11cm model (4.33”). Still a bit big but I didn’t see a 10cm (3.93” perfect) in a slipjoint Laguiole which for my first French knife just seemed appropriate.

 

[DelOro]

Sweet!
I couldnt go for the 12cm (4.72”) jut too long for my pocket.... I ordered the 11cm model (4.33”). Still a bit big but I didn’t see a 10cm (3.93” perfect) in a slipjoint Laguiole which for my first French knife just seemed appropriate.

View attachment 952711 View attachment 952712

Thanks! Glad you ordered one as well.

The one I bought is very unlikely to be carried. I wanted/need a knife for my desk and Peregrin mentioned they were flat ground and a good slicer (apples take notice! ). Besides, once I start carrying a certain knife, it's always easier to justify buying 2 or 3 more (that's how GEC sucked me in! ).

Plus, I've always liked the bee.

- Del

 

[Jolipapa]

A local tobacco shop has "wood" and "wooden" pipes. Pretty safe bet they're not the "imported briar" of yore. On pipes I believe it's the root of the briar that's used.

Root briar comes mostly from Turkey. The best is used for pipes in Italy and France and they try to have the more regular "flames" for the bowl.
Here under my Lag in root briar of 1991, I once dropped her in water and it has much darkened since, but the typical dots are the only visible (with much good will) thing. I've been told to softly sand it, but I'm not sure I'll do it.)

I tried to find a better example : http://www.bois52-3apl.fr/catalogue/ronce-de-bruyere-coutellerie/
It is clear that the best parts have been kept for other duties.



Last minute edit : a friend tells me that these days the most trendy for knives and pens is the bruyère des Albères, very light in color, quite blonde (the Albères are a mountain range on the French side of the Pyrénées).
(not my picture)

 

[waynorth]

Nice fixed blades JP. I like lighter woods as much as dark.
Are those knives for the kitchen??

 

[waynorth]

"Light Rosewood". I am not sure of the actual wood species.

 

[kamagong]

Looks like it Charlie. Traboucayre has a website, and the picture Jolipapa posted was attached to a page titled coffret couteaux à steak duo. Duo steak knife set.

 

[waynorth]

Ah! Thanks for pointing the way, kamagong!!

 

[Jolipapa]

Looks like it Charlie. Traboucayre has a website, and the picture Jolipapa posted was attached to a page titled coffret couteaux à steak duo. Duo steak knife set.

Right!

 

[Jolipapa]

"Light Rosewood". I am not sure of the actual wood species.
View attachment 953689

Charlie, I did not find the translation for Bois de Rose, rosewood translates as palissandre.
Bois de Rose

and Rosewood

(pictures from https://www.comptoirdesboisprecieux.com)

 

[screened porch]

I think more than one species is called rosewood for marketing purposes.
Back to briar, my dad's favorite pipe was a Best British Briar Own Make Virgin, so called because it was unoiled, unvarnished, and uncolored (white) when bought. It developed color and shine with use, from the tobacco and skin oils.
This isn't it, it's a French Jeantet. The knife is juniper, but it is a French regional knife.

 

[herisson]

Here are two I like quite a lot. i.e. I carry them from time to time (yes, I know, I'm spoiled).

 

[Jolipapa]

Here are two I like quite a lot. i.e. I carry them from time to time (yes, I know, I'm spoiled).

 

[Âchillepattada]

This is an Yssingeaux, all the metal parts are pre-cut in Thiers for the different knife-makers of the area.
My friend Stéphane Thomachot is not a pro but he makes a really great job with it :

Here is a Langres also from Stéphane :

For this Langres the blade has been made by Davide Steri in Sardinia and the knife is also from Stéphane Thomachot .

 

[waynorth]

Nicely finished knives, @Achillepattada !! I envy your access to those talented artisans!!

JP, those Traboucayre steak knives would make a steak much more enjoyable!!
And thanks for looking up the wood, JP! A direct enquiry may provide me with the answer.
I will reach out to Forge de Laguiole!


Please tell us more about those great knives, herisson

 

[Jolipapa]

This is an Yssingeaux, all the metal parts are pre-cut in Thiers for the different knife-makers of the area.
My friend Stéphane Thomachot is not a pro but he makes a really great job with it :

Here is a Langres also from Stéphane :

For this Langres the blade has been made by Davide Steri in Sardinia and the knife is also from Stéphane Thomachot .

I'm not mad about Damas steel, but the Langres is gorgeous and the maker did a great job! Simplicity rules!

 

[herisson]

waynorth : Both are made by Ceccaldi, a Corsican cutler. He likes a somewhat "rough" style (see the hammered pivot pin and the grooved bolster...). Let's say it's in line with the Corsican shepherd life style. The ram horn handled one is a Curnicciolu and the one with the brass bolster is a Vendetta pattern with a more utilitarian blade.

 

[Will Power]

Some great knives have appeared in this thread, France has one of the world's richest cutlery traditions ancient & modern, artisan and industrial.

 

[herisson]

Well, if you like French cutlery here is some more. Some are common (I mean, still available today), some probably will never be seen again :
A Bouledogue (a pattern created by Manufacture de St Etienne) with mountain sheep horn bark scales (made by Issard father, a cutler in Thiers) :

Another Bouledogue from Issard with ebony scales (but made by Issard son) :

A Capuchadou by Fontenille Pataud (couldn't pass this one, the gun stock grade walnut is gorgeous) :

And a very old (but bought new in box !) Pradel pattern by St Joanis-Arbost, cutler in Thiers :

Sorry for the pictures recycled from older posts, I'm camera lazy today...

 

[waynorth]

waynorth : Both are made by Ceccaldi, a Corsican cutler. He likes a somewhat "rough" style (see the hammered pivot pin and the grooved bolster...). Let's say it's in line with the Corsican shepherd life style. The ram horn handled one is a Curnicciolu and the one with the brass bolster is a Vendetta pattern with a more utilitarian blade.

Thanks for the response and explanations!! (While part of France, Corsican terminology is very Italian-sounding!!)

Some great knives have appeared in this thread, France has one of the world's richest cutlery traditions ancient & modern, artisan and industrial.

No truer words . . . . . . . . . . .

Well, if you like French cutlery here is some more. Some are common (I mean, still available today), some probably will never be seen again :
A Bouledogue (a pattern created by Manufacture de St Etienne) with mountain sheep horn bark scales (made by Issard father, a cutler in Thiers) :

Another Bouledogue from Issard with ebony scales (but made by Issard son) :

A Capuchadou by Fontenille Pataud (couldn't pass this one, the gun stock grade walnut is gorgeous) :

And a very old (but bought new in box !) Pradel pattern by St Joanis-Arbost, cutler in Thiers :

Sorry for the pictures recycled from older posts, I'm camera lazy today...

Impressive collection!!!