1. Click here to enter the drawing for your chance to win an Ontario Knives Spec Plus SP8 Machete Survival Knife & Ka-Bar Dozier Folding Hunter, , Bladeforums.com swag or memberships!

    Be sure to read the rules before entering, then help us decide next week's giveaway by hitting the poll in that thread! Entries close at midnight, Saturday Sept 7!

    Once the entries close, we'll live stream the drawing on Sunday, Sept 8 at 5PM Eastern. Tune in to our YouTube channel TheRealBladeForums for a chance to win bonus prizes!

    Questions? Comments? Post in the discussion thread here

Share your French traditional/regional pocket knives

Discussion in 'Traditional Folders and Fixed Blades' started by Stich2442, Nov 13, 2012.

  1. DrHenley

    DrHenley

    222
    May 31, 2019
    It's a genuine French triple cream brie.
    But the baguette...well that's the closest thing you can get here to the real deal unfortunately. I tell people I live in a culinary wasteland. :( Brie can be imported, baguettes not so much...
     
    Prester John and A. Pradel like this.
  2. Dschal

    Dschal Gold Member Gold Member

    Mar 18, 2016
    You can make a proper baguette at home (excuse the English knife).
    [​IMG]
     
  3. Just Tom.

    Just Tom.

    90
    Apr 24, 2019
    I lived in France for a few years and saw enough of the good and bad of it, but if I were a wealthy man I would absolutely get on an airplane a couple of times a year at least just to be able to have real French bread again. Nothing here in the States comes anywhere close to it, as far as I have been able to tell. Here is a picture of a sad Opinel wishing he had some REAL bread to cut, so we can all pretend this thread is still appropriately knife-related:
    [​IMG]
     
    Last edited: Jun 14, 2019
  4. Just Tom.

    Just Tom.

    90
    Apr 24, 2019
    Bonus video:
     
    Jolipapa likes this.
  5. WHT

    WHT Gold Member Gold Member

    198
    May 25, 2016
    @DrHenley There are tradeoffs for living anywhere. Portland, Oregon is a culinary paradise but i can't get Brunswich Stew (East Alabama; West Georgia style), turnip or mustard greens. The only Southern green served are collards.
     
    Just Tom., Laurelbb and Jolipapa like this.
  6. Âchillepattada

    Âchillepattada Basic Member Basic Member

    625
    May 17, 2012
    @Just Tom. , it would be a pleasure to send you a few baguettes but I'm not sure they will arrive in good shape o_O

    Â
     
    Just Tom. and Jolipapa like this.
  7. Just Tom.

    Just Tom.

    90
    Apr 24, 2019
    Thank you anyway, though, it’s the thought that counts. I suppose it is just as well, because then I would feel obliged to send you our only local delicacy, blue crabs, and you definitely would not want to find those in your mailbox after a long trip through the postal system! When I do get my hands on some good bread, I could possibly cut it with my only other french knife:

    [​IMG]
     
    Dschal, Prester John, zolthar and 4 others like this.
  8. Jolipapa

    Jolipapa Basic Member Basic Member

    Jun 4, 2015
    Just for the pleasure...
    [​IMG]
    If I were the one dedicated to go to the bread, I surely would choose that one far right and the surrounded part (croûton / quignon) would never reach home (it is commonly admitted this part is for who gets the bread, usually eaten on the way home;)) though I'd prefer a tad darker!
    bagu-ette.jpg
    In my district, for years we had an awfull bread, partly due to flour mills war and change of wood fed ovens for gas or petrol. Then a yougster settled and won the yearly competition of the best bakery and the right to bring bread for the Elysée for one year. Curiously the other bakers tried to match quality (and price) :rolleyes: ....
     
  9. Âchillepattada

    Âchillepattada Basic Member Basic Member

    625
    May 17, 2012
    Mmmm I can understand for the crabs :eek:

    Another old french knife :

    [​IMG]

    Â
     
    Llasi, Prester John, Laurelbb and 6 others like this.
  10. Will Power

    Will Power

    Jan 18, 2007
    Beautiful Shadow Lag!
     
  11. Will Power

    Will Power

    Jan 18, 2007
    Well, I'm sure in this thread we are adult enough not for somebody to get all prissy & controlling about posting only the 'relevant ' type of knife...;) A big function of most knives, historically and factually is their use in cooking and eating. I very much enjoy using pocket-knives in food prep or at the table/on a picnic. The French have some of the best cuisine in the world, both complex & simple and their cutlery enhances food pleasure.:cool:

    Lot of talk of bread here, not surprisingly as it's the 'staff of life' and @Jolipapa is very correct, the one who goes out to fetch the bread get's the first kill:D My test of good bread is can it be eaten alone without anything? If it can it's good. Reminds me of a holiday in Périgord nearly 30 years ago, in the village a young man had just re-opened the bakery the loaves were superb, not just baguette but huge loaves de campagne with a really tough chewy crust. On some days a morose old type driving a corrugated 2CV Van was offering a depot du pain, home delivery of bread when the bakery was shut:cool: Long ago...

    Here's a couple of loaves from a local artisan baker in Vasa where I live, good tough chewy crusts and a sourdough interior, plenty of tooth work and great taste. First is a Sourdough Rye, so forgive the intrusion of alien knives:D but as I say, I'm sure nobody here is going to start nagging

    [​IMG]

    Then a Sourdough Levain which compliments cheeses really well, blue in particular

    [​IMG]

    But just in case.....

    [​IMG]
     
    J D Wijbenga, Dschal, zolthar and 9 others like this.
  12. Jeff_R

    Jeff_R

    240
    Aug 12, 2015
    Will Power,

    Thank you for the wonderful story and photo about French artisan bread!

    I for one would never complain about seeing a knife made by Hiroaki Ohta. An excellent knifemaker and a fine gentleman as well.

    Cheers,
    Jeff
     
  13. Will Power

    Will Power

    Jan 18, 2007
    @Jeff_R Many thanks Jeff for your tolerance, indeed Mr Ohta is a very dignified man, he pretends nothing and achieves much.

    Regards, Will
     
  14. A. Pradel

    A. Pradel

    25
    May 17, 2019
    That’s it ! I am baking bread tomorrow ! I’ll be back with bread, butter and the appropriate couteau
     
    Dschal, Jolipapa, zolthar and 2 others like this.
  15. Prester John

    Prester John Gold Member Gold Member

    May 20, 2018
    J'ai faim!
     
    Jolipapa likes this.
  16. Will Power

    Will Power

    Jan 18, 2007
    Moi aussi!
     
    Prester John likes this.
  17. A. Pradel

    A. Pradel

    25
    May 17, 2019
    The bread today will be a sort of whole grain bread. I make it with the barley that made wort to make beer. The left over barley has many uses, like feeding to sheep or horses.....however, I will mix it with flour, yeast, etc. To make a hearty old fashioned bread which will follow. https://i.imgur.com/5C0fjBz.jpg
     
  18. A. Pradel

    A. Pradel

    25
    May 17, 2019
    Oh, and with L’Alpin standing by.
     
    Jolipapa likes this.
  19. Scott J.

    Scott J.

    32
    Jun 8, 2019
    That Beaujolais is a great value, one of my favorites especially with a good pizza.
    That Opinal is in Amazon cart right now.
     
  20. A. Pradel

    A. Pradel

    25
    May 17, 2019
    Fodderwing likes this.

Share This Page