Important! This is a natural product. Appearance of the handle may vary! Clean only by hand!
Material: Blade 12C27 Sandvik-Steel
Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock.Please inquire about product availability by e-mail to firstname.lastname@example.org or phone!
Once upon a time was the Laguiole
This humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.
The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.
The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..
A forge to return to local manufacturing.
The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.
At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.
The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.
The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.
Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.
The work of steel: the blade, the spring plate, the bee, the awl.
Different types of steel blades:
The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.
Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Authenticity of a Laguiole knife
Several cutleries produce Laguiole knives in the two main locations: the Laguiole area, the cradle of the first Laguiole knives, and also in the area surrounding the city of Thiers, the capital of knife making in France. In each of these areas, different knife-making techniques are employed :
Industrial production, with assembly line techniques and mechanized shaping, decorating and assembly
Handcrafting, where a single person carries out each individual production step, manually, shaping, assembling and decorating the knife. Thus, each knife that passes through his hands its own unique qualities.
To be sure of the authenticity of a Laguiole knife, you should verify :
- Its exact origins
- The duration of the guarantee on its certificate
- The quality of the materials (all natural), their assembly and finish.
Recommended use and care instructions
Laguiole knives are not tools (no screwdriver, bottle opener, oyster crusher, ...) and should only be used for cutting.The knives are not dishwasher safe - too much moisture damages the handle, blade and the mechanics of your knife.The connoisseur will use caution when closing the knife to avoid opening the blade so as not to damage the ground or the spring, thus respecting the "Quiet spring becomes very old".(The fence prevents the blade from tearing the spring.) The landlord was the only one who was allowed to "pop" the blade to ask the family to clear the table.
Care instructions for the handles made of local or tropical wood
Polished shiny woods e.g.Occasionally, wipe snake wood damp with a cloth