Laguiole knife
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The Laguiole knife is a high-quality traditional French pocket-knife, originally produced in the town of Laguiole in the Aveyron region of southern France.
A Laguiole knife
The word "Laguiole", pronounced "la-yoll", is a generic term, not legally restricted to any one company or place of manufacture. Such knives are produced by a number of unrelated companies in southern France, some 70% of production coming from Thiers, a long-established centre of the cutlery industry. Thanks to their elegant and distinctive lines, as well as fine craftsmanship and expensive materials, they have achieved the status of a design classic and are sold for high prices, sometimes running into hundreds of dollars.
History
a close-up of the distinctive Laguiole bee
The ancestors of Laguiole knives may have been inspired by the Arabo-Hispanic knife, the Navaja. Migrations of men between Spain and France in summer and winter introduced the Navaja in Aveyron. The Arabo-Hispanic design was merged with the local one, represented by the older Capouchadou knives, and became the laguiole knife. The design dates from the early 19th century with a farmer's knife from the Laguiole village. The knife was first designed in 1829 and became the pattern for this style, its forged bee being its distinctive mark. In 1840 the first awls appeared to help shepherds pierce the skin of sheep that had bloated from eating too much green grass. In 1880 they added a corkscrew in response of demands from waiters of northern Aveyron. The shepherds' cross is set in the middle of the handle and was used as a rosary. The knife was planted on the bread upright and thus shepherds who did not have the opportunity attend church were able to say their prayers.
Today some Laguiole knives have a spring-stop that protects the blade when the knife is closed, and some also have a locking blade. Tradition says that a laguiole knife should be closed softly: Silent springs makes better lives. Traditionally only the head of the household was allowed to snap his blade shut, meaning the family could clear the table.
Design
What the various designs have in common is their slim, sinuous outline, about 10 cm long when closed, with a narrow, tapered blade and a high quality of construction. Traditionally the handle was made of cattle horn; however, nowadays more luxurious materials are sometimes used. These materials include French woods, exotic woods from all around the world, and fossilised mammoth ivory from Alaska or Siberia. The French designer Philippe Starck re-designed Laguiole knives using aluminium. The blade is often made of Stainless Steel or High-Carbon Steel, with XC75 steels being 0,75% carbon made and XC100 being 1% carbon. More decorated laguioles even use Damascus steel.
Classically there is a single blade, but sometimes a corkscrew or some other implement is added. This necessitates an even slimmer cutaway handle, the shape of which is fancifully known as the "lady's leg", the bolster at the base resembling a foot.
There is some controversy and legends about the insect depicted on the catch. Some say it represents a fly or a horse-fly which would be familiar to peasants in the rural Laguiole area, which is known for cattle breeding. The Laguiole catch is often designated as "la mouche" ("the fly") in French, but this could be linked to a lock designation in old French from earlier knives (most modern designs are slip joint knives that don't feature any locking system).
Others say the insect is a bee. One story states the use of the bee, an imperial symbol, was granted by Napoleon in recognition of the courage of local soldiers. While this story is quite popular it is actually poorly sourced.
There are about 109 production steps for a one-piece knife, about 166 for a two-piece one, and about 216 for a three-piece model.
a set of Laguiole utensils
The prestigious Laguiole iconography has been taken up as a visual theme for various other implements, so that one can now buy, for example, a "Laguiole" corkscrew, spoon, or steak-Knife Set.
Production sites
As Laguiole designates a type of knife and is not a brand or trade name, Laguiole knives are manufactured globally. This has caused the market to be flooded with inexpensive knives made in Asia. These knives are of much lesser quality than the handmade knives from traditional manufacturers in the Laguiole region as well as from Thiers.
References
^ a b Abeille ou Mouche? - Laguiole - laguiolefrance.com - Vente de couteaux laguiole haut de gamme
External links
History of the Laguiole knife
The Laguiole knife museum's website
Handcrafting pictures and videos for Laguiole knives
Manufacturing a Laguiole...(and so on) To get More information , you can visit some products about Hydraulic Power Units, buy saw, . The Blank Crystal Product products should be show more here!
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Laguiole Steak
Thank You. We hope you found the
Laguiole Steak
you were looking for.
Steel for the Knife. by Feliks
As you know, steel - an alloy of iron with carbon. Everything else that is added to the steel is designed to improve its properties and / or adjust them in one direction or another. Steelmakers around the world struggling to make steel better yet. It's leading to complicated recipes and technologies of steel. Let us consider these concepts in detail.
Carbon is the most important element of quenching in all types of steel. In addition, it increases the strength of steel. However, it should be noted that with all this, it reduces the viscosity of the material. Steels that containing more than 0.5% carbon, called high carbon.
Chromium is added to improve wear resistance, hardenability, and, most importantly, to increase resistance to corrosion. Steel with a chromium content of at least 13% are considered non-corrosive. Despite its name, all steel is rusting without exception, if their condition is not maintained properly. Adding large amounts of chromium reduces the strength.
Manganese gives the grain structure of steel and improves its hardenability. In addition, it effects on the strength and durability. It is currently used in all types of steel with the exception of A2, L-6, and CPM 420V.
Molybdenum prevents brittleness and supports the strength of steel at high temperatures. Currently, molybdenum is contained in many air-hardening steels. The presence of at least one percent of molybdenum in steel allows it to harden already in the open air.
Nickel adds hardness of steel. Contained in L-6 and AUS-6 and AUS-8. It is believed that nickel plays an important role in corrosion resistance.
Phosphorus contained in small amounts in most steels. Phosphorus pollution reduces the strength of steel.
Silicon promotes strength. Silicon as manganese makes the steel stronger in the process of production.
Sulfur. It is usually undesirable presence of sulfur in knife steel.
Wolfram. Tungsten Carbide increases wear resistance the knife. It is best to manifest itself on the quality of steel in combination with the correct content of chromium and molybdenum.
Vanadium promotes wear resistance and hardenability. It also tightens the grain steel, which contributes to the strength and allows the blade to keep grinding form for a long time.
Titanium - can be added to alloys to increase strength, corrosion resistance and temperature resistance. It not actual in the knife steels as an additive because of its miserable there.
Unfortunately it is impossible to get everything at once. Improvement of any one property of steel usually leads to another property affected. Hardness and strength are hardly compatible concepts. As well as strength and durability.
Laguiole Steak Knives is an example of a perfect combination of steel elements. Mastery of the production of these knives grew during the centuries.
About the Author
I am the webmaster of laguiolesteakknivesreview.com
Also you can read about Laguiole steak knives and Laguiole cheese knives