Laguiole Olive Wood Pocket Knife - 12cm, Prestige Collection


Laguiole Olive Wood Pocket Knife - 12cm, Prestige Collection

This exquisite Pocket Knife, featuring a wood handle and made with the finest quality materials available, is a pure work of art. It will make a wonderful gift that will be treasured for years to come. Authenticity, refinement and excellence, the Laguiole has become an international cult object of high design significance synonymous with the art of living well

  • The Laguiole knife, blade only (1-piece mode), requires an average of 109 manufacturing operations. The aesthetics are refined with a regular general shape, a curve and light curves. This model was created in the 1830's by mixing a local knife called "capuchadou" and a knife of Spanish origin called "navaja"
  • Each knife with its distinctive bee symbol and carved metal decoration is handmade from start to finish by one master craftsman: one man, one knife
  • The quality of the finish, the strength of the blade and the spring, the thickness of the bolsters and plates, as well as the accuracy of the calibration are the elements that contribute to its longevity
  • Prestige collection with forged massive bee - Blade
  • Length of Handle: 12cm. Generally used by men, 12cm is the ideal size for a Laguiole knife
  • Steel Blade: High grade stainless steel 14c28N; does not oxidise; blade stop
  • Bolsters: Polished or Matt Stainless Steel
  • Handle: Slightly curved in Olive Wood
  • Delivered with a Certificate of Authenticity and Guarantee
  • Made in the village of Laguiole, France

Care Information

A genuine Laguiole knife made in the ancestral fashion is an every day companion. 

Under normal use your knife has a lifetime guarantee

Handle Care

A folding knife should be wiped, never washed !

  • French Wood or Exotic Wood Handles:

Wooden handles can withstand cold limited water. Nevertheless they still have to be considered as fragile materials.
If your knife handle becomes dry or/and dull, apply olive oil with a soft cloth on it

Blade Care

  • Stainless Steel Blade:

Contrary to the traditional blade which blackens, stainless steel blades remain clean whatever use you make of them.
12C27 or 14C28N stainless steel are up-market steels. It is easy to grind whether by professionals or by private individuals.
After use wipe the blade with a damp cloth and dry it. Avoid using scotch brite, it can scratch the blade.

Blade Sharpening

There are 2 different complementary methods for sharpening your knife: 
- honing 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 (faster movements does not improve the quality of the sharpening ; it only increases the risks to cut oneself or scratch/chip the blade!)
These methods can be done in a few minutes but need some practice. Before sharpening your brand new Laguiole knife, try to practice with an old knife.

The honing is done on a whetstone or an electric grindstone (grindstone needs to be perfectly round).
Before use, the whetstone has to be submerged 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 thin slice out of the stone (keeping the same angle). Do this movement again alternating one side of the blade with the other. Wet the stone regularly during the grinding.
Fixing the stone on a workbench using two clamps (contrary to what is shown on the picture below) will free both hands and make the honing easier.

Pierre à aiguiser

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

Grinding a knife  with a bit

Mechanism Care

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. With the blade folded closed, put a drop of oil between the blade and the spring at the blade axle. Open and close the blade, then wipe off the surplus oil.

Bolsters Care

  • Stainless Steel Bolsters

No care is needed for knives with stainless steel bolsters.

  • For any Knife

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

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