No worries, the offers there.I appreciate that but it starts to get pretty twisted after a short while, shipping to the person and then shipping to me and to add to that I do not have paypal so that makes it just another layer of complications, so I will have to muddle on
G2
Your knife is an Albigeois, a very rare pattern created by the Cabaziès family of Albi for the local peasants around 1800 and deleted around 1880. Albi is a lovely little town, famous for Toulouse-Lautrec and Lapérouse and the "red" cathedral.
You can find a pre-WWI Sabatier K catalog here but the pattern and Perrier have already been deleted.
Today I learned something!
View attachment 1142856
Since late there's again an Albigeois (made in Graulhet ) but the pattern looks a bit clumsy and has not retained the original 's simpleness.
Your knife is an Albigeois, a very rare pattern created by the Cabaziès family of Albi for the local peasants around 1800 and deleted around 1880. Albi is a lovely little town, famous for Toulouse-Lautrec and Lapérouse and the "red" cathedral.
You can find a pre-WWI Sabatier K catalog here but the pattern and Perrier have already been deleted.
Today I learned something!
View attachment 1142856
Since late there's again an Albigeois (made in Graulhet ) but the pattern looks a bit clumsy and has not retained the original 's simpleness.
Albi is certainly a town worth the visit, full of history.
In an otherwise impeccable photo .....my OCD got to me and I must say that the lack of a good crust on that baguette is my only critique.....I was going to put this in "Beverages and Blades" but I think it's better here. Carbon steel #8. Never had problems with rust, which is surprising since a stainless steel pocket knife in the same drawer did rust some.
Good eye! You are absolutely correct!
I was going to put this in "Beverages and Blades" but I think it's better here. Carbon steel #8. Never had problems with rust, which is surprising since a stainless steel pocket knife in the same drawer did rust some.
Hmmm, not sure if brie or camembert ...
Didn't de Gaulle complain that ruling a country with over 300 cheeses was, challenging 
Could be Neufchatel too
Wine, fruits, cheeses and good bread is contentment, real felicity when you have a decent knife to accompany them
Regards, Will
Too thin for camenbert (Danes ans Swiss produce a white thing with milk, vaguely ressembling in shape, but even all camenberts made in Normandy are not deserving the AOC, big dairies want pasteurized being granted the AOC, which is ridiculous), neufchatel is usually heart-shaped and too small for a real brie de Meaux , not sure if raw milk... and the bread is not a baguette.
Too thin for camenbert, neufchatel is usually heart-shaped and too small for a real brie de Meaux , not sure if raw milk... and the bread is not a baguette.
Does not prevent from being a nice picture.
(And I agree with you - unpasteurised, although it's harder to get over here) I'd pair the cheese with a nice Teran wine from the Kras Plateau or a Refošk from the Litorral, sour bread and some pršut or even želodec. And it'd still work great because great cheese goes well with other great things. 
