knives.of.france

March 6, 2021March 8, 2022

Laguiole knife part 2

Knife anatomy

Even if some makers are still making straight laguioles, the norm is now more for the modern form with the yatagan blade, as invented by Pierre-Jean Calmels.

Modern straight laguiole with damascus steel blade

Of course, stainless blades are now also the norm. They tend to all have a kick on the tang, that rests on the backspring when the knife is folded, letting the edge away from the spring. Original laguioles had the tip of the blade resting on the spring. This is still true on some modern Alpin or Barrel knives for example. When it often leaves a part of the blade not so sharp (blade rap), due to the contact with the spring, it makes it more convenient in the long run. Back in the days, when the knives were used everyday to eat, to do all kind of work, the blade was sharpened over and over and over until sometimes being half the original width.

With a kick, and after heavy sharpening, the tip can overhang form the handle (proud tip), making it dangerous. No risk of that with the tip resting on the spring. That lack of kick is the reason why you should not snap close those knives but slowly follow the operation until the tip rests on the spring.

Nowadays the bee at the end of the spring is the norm but some other styles can be found, like flowers, musical instruments or other symbols.

The bee can be welded or forged. Forged is the historical way of doing it, the end of the spring is hammered then shaped with a file. The welded bee is a simpler (and therefore cheaper) way of doing it. A bee, often stamped, is welded at the end of the spring. Same goes with the filework of the backspring, it is hand made for the higher end knives, it is stamped for the cheaper ones.

Around 1880 appeared an awl on Laguiole knives. This was a request from shepherds. It is used to treat bloat on livestock, after eating hay all winter, sheep, cows etc. were feasting on fresh green grass, but this can create an accumulation of gas in the stomach and be dangerous for the animal, the awl was used to punch a small hole and bleed that gas, reason why that awl is rather thin.

A corkscrew was added a bit later, asked by those leaving their Aubrac region to go work in cafes in Paris.

The knives can have top or bottom bolsters, either in steel or brass, or be full handles, originally in cattle horn, ivory arrived later on more luxurious models and they can now be found in various types of wood.

Myths and legends

The brand:

Laguiole is not a brand, rather a style like can be an alpin, Yssingeaux or even a balisong or a stockman.

A Laguiole brand was registered in the nineties, selling all kind of products, mainly of Asian origin, but after a long battle from the city and manufacturers, it became again a common name. The fact that it is not registered also explains the countless cheap versions from Asia. Basically, anybody can make a laguiole. Of course, if you are looking for French authenticity and heritage, get one made in Laguiole or Thiers.

The bee:

There is often a confusion between the bee and the fly, it is basically a translation mistake. The “mouche” is the end of the spring, towards the blade. It can be found on various types of knives like the Issoire, Yssingeaux or Saint Martin.

Vintage issoire with its characteristic “mouche”

Besset smooth bee — Vintage laguiole from the 1950’s with a smooth mouche

The word mouche translates by fly, the insect. But it’s originally the last name of the cutler who invented the system. The same kind of story goes for the boats on the river Seine in Paris, the bateaux Mouches are not fly boats, Mouches being the name of the owner of the first company operating that kind of boats, the name became generic after that…

The mouche was originally not decorated, like on the Yssingeaux.

The first decoration appeared at the end of the Nineteenth century, with the request for more elegant, sophisticated knives. The first decor were flowers, the first bee appearing at the beginning of the Twentieth century, symbol of the industrious insect. The legend of the bee given by Napoleon to the city of Laguiole is, at best, inaccurate.

Dauvillaire horological mouche — Horological themed mouche by David Dauvillaire

David Dauvillaire bee — Classic bee by David Dauvillaire

The shepherd’s cross:

Vintage Lacaze laguiole — Shepperd’s cross on a vintage Lacaze

Laguiole forge de Laguiole — Laguiole by Forge de Laguiole with shepperd’s cross

A lot of laguiole knives have a characteristic cross, made of pins, on the handle. The legend says that the shepherds were sticking their knives on a loaf of bread, presenting the cross in front of them, to pray before their meal. That cross appeared late in the Twentieth century so, even if the symbol is nice, the legend is a little bit fabricated.

The Spanish origin:

What inspired Pierre-Jean Calmels to modify the traditional laguiole into the modern version is unknown, but the idea that navajas bring from Spain are at the origin of the modern laguiole is far fetch.

Find some laguiole knives on http://knives-of-france.com

February 13, 2021February 23, 2022

Laguiole knife part 1

The laguiole is probably the most famous French knife and its history and origin are full of legends and inaccuracies.

I will try here to be as accurate and factual as possible.

As almost every French regional knife, the laguiole gets its name from the eponym city, in the Aubrac region.

The first cutlers registered in Laguiole arrived in the first part of the Nineteenth century.

At the time, it was small workshops where all the steps were made by a single cutler.

The very first laguiole, called straight laguiole, was fairly similar to the other knives of the area like the Yssingeaux, Issoire or even Saint Martin, with a straight handle ending in a crow beak and a drop point blade, called Bourbon blade.

Vintage Saint Martin 2 — Vintage Saint Martin

vintage straight laguiole — Vintage straight laguiole

It is somewhere between 1850 and 1860 that the laguiole in its modern form was invented by Pierre-Jean Calmels.

He replaced the Bourbon blade by a Yatagan blade (see my history of the Yatagan knife) and made a handle with the curve we know today.

Both straight and modern laguioles co-existed until early in the Twentieth century.

laguiole Arto — Modern interpretation of a straight laguiole by Arto

Towards the end of the Nineteenth century, part of the production was transferred to Thiers, the industrial hub, like a lot of other regional knives.

vintage laguiole poyet sivet — Vintage laguile by Poyet Sivet circa 1900

The very first decorated laguioles appear at the same time with a decorated mouche (top end of the spring) and file work on the spring.

At the 1900 Paris Exposition, Pagès and Calmels, both great names in the laguiole knives, received a gold medal for their knives.

laguiole pages — Vintage laguiole by Pages

At the beginning of the Twentieth century, and the trend for gentlemen to carry a pocketknife, the decor of the knives get more refined with ivory handles in the shape of a pigeon wing, butterfly, rattlesnake tail or even mythical or historical figures like Napoleon.

Laguiole Calmels pigeon wing — Laguiole “pigeon wing”

The mouche sees also various shapes, including the famous bee.

With a lot or workers mobilized and large orders from the Army to Thiers, the first world war is the beginning of the decline of knife making in Laguiole, most of the production being made in Thiers.

Laguiole Genes David — Vintage Laguiole by Genes David in Thiers

The last Laguiole forge closed around 1950

Mid 1980’s was restarted a knifemaking activity in the city of Laguiole.

Find some on knives-of-france.com

January 16, 2021

Nontron knife

The classic Nontron knife is the oldest folding knife in France.

Nontron is the name of a village from the Dordogne region of France.

The region is naturally rich in iron ore and boxwood.

In the Roman age already, the people living there was renown for their craftmanship in iron products.

In the Fourteenth century, Nontron’s knifemaking was famous and the city was a mandatory stop for cutlers learning the art.

In the Seventeenth century, Guillaume Legrand, master cutler from Paris, settled in Nontron and started making the famous Nontron’s folding knife. He is the one who invented the ferrule, or ring lock, a few years later. As a reminder, the ring lock appeared on the Opinel knife in 1955!

In the Eighteenth century, two families, Bernard and Petit, took over the Nontron’s cutleries.

During the first World War, Nontron’s cutleries were requisitioned by the War Ministry to produce palm knives (see the article about the palm knife history). A knife remnant of that era is still produced today.

A few years after the end of the war, only the Petit cutlery was still in operation.

In 1931 Alphonse Chaperon purchased the cutlery, starting the Nontron Chaperon era, until 1986.

Today the cutlery is the property of Forges de Laguiole.

The knife is simple.

the wooden handle, traditionally in boxwood, can now be found in various woods like ebony, violet wood or some tastefully done mixes. The boxwood is really hard and sturdy and will develop a nice patina over time and turn into a nice honey yellow color.

The boxwood handles are traditionally decorated with the characteristic Nontron symbol, the “fly”, that looks like an arch, surrounded by 3 dots, and some dotted lines or stipplings.

A traditional Nontron pocket knife has 4 lines of stippling and 5 flies.

The meaning of that symbol has been lost in time and still today nourishes lots of legends: religious symbol, emblem of a guild?

The handles have, traditionally, 4 different shapes: ball, clog, fish tail and double ferrule.

Even if throughout the history various blade shapes have been seen, the “sage leaf” is the more traditional. It is now in T12 stainless (a proprietary stainless of Forges de Laguiole), but some carbon steel XC75 and Damascus steel blades are made.

The ferrule, or ring lock, is in brass on the boxwood models and nickel silver for the other types of handle.

Each step of the knife assembly is made, from beginning to end, by a single cutler: assembling the blade, pin, ferrule, handle finish, sharpening…

A real piece of history, timeless and elegant.

December 19, 2020October 4, 2021

Savoyard’s tap

All the wood handled friction folders, like Opinel, Capucin or even Nontron might have the blade stuck in the handle.

Wood is a living material and change in humidity or temperature might make it swell, or even dirt can be stuck in the mechanism.

Clog handle Nontron — Nontron No25 with clog handle

The “coup du savoyard” or Savoyard’s hit or tap is a simple technic to get it free, it is mainly used for Opinels (hence the Savoyard name) and it is even part of the quality checks at the end of manufacturing.

It is a technic known since the first Opinel (maybe before?) and the best way to get the blade free without damaging the knife like by trying to pry on the nail nick.

-For a recent Opinel, make sure that the lock ring is open (!!!)

-Hold the knife by the axis side

-Tap the other end on a hard surface. The best would be a wooden table, avoid any uneven or hard surface that would damage the handle, like concrete for example. Avoid also fragile surface like a glass table of course.

The blade should move a little, enough to be able to open it.

If it is still stuck, you can apply a bit of oil on the axis.

Now, the best way to avoid using that Savoyard’s tap is to take good care of the knife, always wipe the blade after use and store it in a dry place.

Find Opinel and Montpellier knives on http://knives-of-france.com

November 28, 2020October 4, 2021

Montpellier knife

The Montpellier knife gets its name from the city seating in South of France, next to the Mediterranean Sea.

It was primarily a sailor knife, created around the seventeenth or eighteenth century.

The knife itself is really simple, a 2 pins friction folder, like a Capucin, no spring or locking system here, it can’t be simpler.

The blade shape is difficult to define, between a clip point and a wharncliff. The straight cutting edge is typical of the sailor knife, like a sheepfoot, mainly dedicated to cut ropes.

The handle is faceted, slightly trapezoidal and with sometimes a hole at the end to affix a lanyard

Very popular with the sailors, it was produced in big quantities by many manufacturers, including Soanen Mondanet, that became Cognet. It lost popularity at the beginning of the Twentieth century, replaced by slipjoint knives, more modern, and the type was forgotten.

But recently some old books and blades were found in the attic of Cognet’s workshop and the knife re-made.

The new version is faithful to the original with an XC75 carbon steel blade.

An interesting piece, remnant from the past and full of character.

Find some on http://knives-of-france.com

November 7, 2020

Issoire knife

As often with French regional knives, the Issoire knife gets its name from a city name, probably because it was originally made or sold in this city.

Its origin is unknown, but there is trace of an order for knives in the “Issoire style” in 1888.

The knife is typical of the knives originating from Auvergne, like the Yssingeaux or straight Laguiole.

It is a slipjoint, with a drop point blade, the point falling very low, giving it almost a wharncliffe shape. It has a swedge on one side, across around a third of the blade.

The handle usually goes thinner towards the bottom, with a long bolster on top and often, but not always, a second bolster at the bottom. The bottom is always in a “crow beak” shape when the top one is often, especially for the older models, in a diamond shape.

The sides are usually made of bone or ivory with large rivets and can be decorated with ink arabesques or dotted with pins.

The spring ends with a long “mouche” on top, usually in a “man’s head” shape (when it is a bee on modern laguioles for example); and has often a lanyard hole on the other end.

This knife was also very popular with the wine merchants from center France and then equipped with a very strong awl, often with a pyramidal point, used to open the wine barrels bungs.

A very elegant tool with some modern interpretations.

October 10, 2020March 8, 2022

Barrel knife

The barrel knife (tonneau in French) gets its name from the shape of the handle, pretty round, that reminds the shape of a barrel.

Its origin is in the eighteenth century, from West Center France.

It is the typical worker’s knife. When farmers were hiring workers, they were giving them this knife as a sign of goodwill and good relationship.

It’s a simple knife, with a main blade in the sheepsfoot style and large bolsters on each side, but it was often on a multiblade style with a coping blade, an awl, a saw and sometimes a corkscrew.

It is one of the oldest multiblade.

The handle can be made of wood, horn or ivorine, a synthetic polymer that mimics ivory.

2 pieces barrel ivoirine — Barrel knife with an ivorine handle

Today, some modern versions are still made, often in carbon steel

Find some on http://knives-of-france.com

September 19, 2020October 4, 2021

Alpin knife

The Alpin knife, also known as the Savoyard, Mountaineer, alpinist or even Saint-Bernard was born towards the end of the nineteenth century.

Its exact origin is unknown but we can find a similar model in the other side of the Alps in Italy.

The first Alpin brand was registered by Rivière-Caburol in 1905.

It was the main competitor of the famous Opinel, born in the same region and at the same time.

Alpin by Opinel — Even Opinel made its own version at some point

The knife is simple. A Yatagan blade with a half-stop, a spring for the slipjoint system and the handle, that can be with or without bolsters, is made of 2 wooden side.

The first ones were using larch wood, but other woods appeared when all the production was finally transferred to Thiers, like other regional knives.

We also saw cattle horn and even acrylic in some cheaper models.

Coming from Thiers, its diffusion was wider than just the Alps and it was even sold in North-Africa.

Alpin by 749GV — The star was for the North African market

The Alpin knife still has modern interpretations and is still a very simple and appreciated knife.

Find some on http://knives-of-france.com

August 29, 2020

Colonial Knife

The Colonial knife was born in 1873 from specifications from the French war ministry. It was an attempt to provide a utility knife to the troops.

It was the very first folding knife officially adopted by the French armed forces.

The term “colonial” comes from the fact that it was first adopted by the colonial troops, before the Navy.

The description was pretty simple:

– A 9cm (3.55in) blade in the sheepfoot style for a total length of 20.5cm (8in) when open

– A steel spring for the slip joint mechanism, with a hole at the bottom to fix a lanyard.

– 2 wooden sides riveted to the steel liners.

The pins were often mounted on rosettes, to avoid breaking the handle.

The description added a rounded tip blade in 1939, the last year of the knife being distributed to the troops.

Late example with rounded tip. Each dent on the handle represents a month of service.

The knife is like a sailor knife, with its typical sheepfoot blade, supposedly to avoid stabbing in case of a fight between two soldiers.

Knife belonging to a soldier form the Marine artillery, service number H.1711

Pradel-Chomette was the first and most prolific manufacturer, but many others provided the knife.

Its official distribution to the troops stopped in 1939, but the type was simple, cheap, sturdy and popular and its fabrication lasted until the late 1960’s for the civilian market.

A good example of a simple yet sturdy sailor knife!

August 8, 2020October 4, 2021

Yatagan knife

The Yatagan knife gets its name from the Yataghan, or yatağan, a short sword in use in the Ottoman Empire until the late nineteenth century.

The blade is inspired by the sword blade.

That shape was probably bring back by the Napoleonic troops after their Egyptian campaign and the “orientalism” trend of the nineteenth century made the type popular.

The blade shape was later used to give the Laguiole knife its actual form.

It is a simple slipjoint, with its characteristic clip point blade, usually with a half-stop, a slightly arched handle and sides usually made of cattle horn.

The type was mainly used in the South-west of France.

The Basque Yatagan

Among all those South-West users were some tobacco growers who used their Yatagan to cut-off damaged or dirty tobacco leaves. But the tobacco plants produce a thick sap that was covering the knife’s handle, making it slippery.