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The only website for online sales directly from the manufacturer,
which manufactures its own spare parts and performs its own assembly, Laguiole (Aveyron)
A genuine Laguiole knife made in the ancestral fashion is an every day companion. It carries a lifetime guarantee, for normal use.
1 - Handle care
2 - Blade care
3 - Blade sharpening
4 - Mecanism care
5 - Bolsters care
6 - Laguiole folding knives use
7 - A few remarks about Laguiole table cutlery
8 - Can a Laguiole knife be repaired ?
A folding knife has to be wiped, never washed !
Those are natural materials. Avoid wetting the horn handle: it could end up splitted.
Horn is composed of keratin like feathers and nails. That is why it offers a great variety ok colours and that this material requires minimum care.
Wood handles withstand cold water. Anyway, they still have to be considered as fragile materials.
Woods: If your knife handle becomes dry or/and dull, apply olive oil with a soft cloth on it.
Those materials are very solid and thus recommended for people with an untidy character or which hobby is fishing. The aluminium, stainless steel and acrylic handles resist to water as well as to being wet.
In any case, they have to be wipped after use. The mechanism needs to be cared of.
We advise against dish-washing folding knives.
The advantage of the carbon steel blade : it is a soft steel, so we could sharp it quickly than stainless steel that is harder
This is the traditional blade which becomes grey with use. This is a natural oxidation which can evolve into rust in case of lack of care.
It has to be cleaned with a wet cloth and immediately dry it (in the old days the peasants did not wash their knife blade but wiped it on their work trousers).
Avoid using scotch brite, it scratches the blade.
To render the blade the colour it had when you purchased it you can use products you find in hardware shops. Otherwise, you can dip a cork in cold wood ashes and wipe the blade with elbow grease... Then the blade will be clean again until the next acid food you cut !
Contrary to the traditional blade which blackens, stainless steel blades remains clean whatever use you make of them. 12C27 or 14C28N stainless steel are an up-market steels. It is easy to grind wherever by profesionals or by private individuals.
After use wash the blade with a wet cloth and wipe it. Avoid using scotch brite, it scratches the blade.
In case of regular use, wash it after every use to keep its moiré look. If you do not use your knife for a long time, grease your blade to avoid any deterioration in its beauty. A neutral grease such as the silicon grease used in plumbing is preferable.
Damascus blades care is identical to the other blade's. In order to clean it, wash the blade with a wet cloth and wipe it. Avoid using scotch brite, it scratches the blade.
There are 2 different operations:
- hining to restore the edge
- grinding to maintain the edge
During both operation you need to keep a 20-30° angle (a blade must not be scratched!)
Press hard and regularly (to make swift moves does not improve the quality of the sharpening ; it only increases the risks to cut oneself or scratch the blade,...!)
Those operations can be made in a few minites but need some exrcice. Before you sharpening your brand new Laguiole knife, try to practice with an old knife.
The honing is made on a whetstone or an electric grindstone (to be perfectly round).
Before use, the whetstone has to be drowned in water for about ten minutes. A coarse-grained stone is used for gardening tools and a medium-grained stone for knives.
Make a movement as if you wished to cut a slice out of the stone (keeping the same angle). Do this movement again alternating one size of the blade with the other. Wet the stone regularly during the grinding.
Fixing the stone on a workbench using two clamps will free both hands and make the honing easier (contrary to what is shown on the picture above).
The grinding is made with a magnetized steel with a 25cm long bit and a hilt. Wether it is round, oval or flat, you will do the same movements.
The movement is identical to the one with the whetstone. Going from the top of the bit with the bottom of the knife's blade do as if you wished to cut the steel towards the hilt. Do this movement again alternating one size of the blade with the other.
It is necessary to oil regularly the moving parts of any folding knife as much as it is for a car engine. It will prevent it from a premature wear.
You can use a multi-use oil or a WD 40 oil. The blade folded, put a oil drop between the blade and the spring ar the blade axle. Open and close the blade, then wipe surplus oil.
To leave a Laguiole knife in a leather sheath for an extended period of time without using the knife will oxide brass bolsters. It is simply due to the chemical agents used in the tanning process.
To give the oxidized brass bolsters their original shine, wet a mop with some ouator or Mirror and elbow grease will do the rest!
No care is needed for knives with stainless steel bolsters.
Avoid having your knife in your pocket along with other metallic objects such as keys, coins... It might scratch the handle and the metallic parts of your knife.
Like any other knife a Laguiole folding knife is made TO CUT.
- being used as a lever
- being used as an oyster-knife
- being used as an awl or a punch
- being used as a throwing knife
The Laguiole knife has got a slip-joint (it means the blade is half-blocked.) When you fold the blade, on its course the string works to lead and maintain the blade into the handle. In former days in farms, the grandad used to click the blade to mean the meal was over.
Nowadays modern cutlery allows to have one's knife clicking without spoiling its sharp edge. On some of our models of knives of the Prestige range or Collection range the springs have got a blade stop. The blade bottom shuts on a stop under the bee (it acts like a brake.) the cutting edge is entirely protected!
For the 3 pieces knife (with the blade, the corkscrew and the punch), the blade must always be accompanied.
All table cutlery items have stainless steel blades and handle tops.
Stainless steel blades remain shiny whatever use you have.
We advise you to hand-wash your table knives in order to keep the edge cutting for a long time:
- we recomment to wash the blade of your knives with a wet cloth and to mop it afterwards after each use if possible.
- avoid any abrasive such as powders, scrobing cloth..., it will scratch to blade.
For dish-washers, a few precautions have to be taken:
- avoid using too much soap
- do not wash with other ordinary items at the same time in your dish-washer (marmelade jar top...,)
- make sure there is enough rinsing product.
Only all stainless steel handles goes every day inside dishwasher and resist to chemicals and high washing-machines temperatures.
Acrylic handles could go inside dishwasher and safely BUT only once a time (example one per month). These handles don’t resist on time if its go inside dishwasher everyday: the acrylic crackle. You need to wash by hand those handles. You can drop and dipped acrylic inside hot or cold water without problem.
In case of persistent stains on your knife blades that go inside dishwasher, we recommend the use of specific products on a cloth (a few examples: Ouator, Hagerty Inox,...). Do not forget to rince and wipe the cutlery after washing it.
Beware: only stainless steel handles can resist to dish-washers or can be dipped in water. See the Guarantee Card to know if the handles can go into the dish-washer.