"Do you have a link? Sometimes I have people wanting a recommendation Googling it doesnât being up anything
His web site is not complete, but go to his Facebook page and contact from there.
I tend to fall more on the Tactical folder type (sorry Leoâs! Lol) I want to be able to open my knife quickly with one hand. I rarely get funny looks here in sc⌠Everyone is pretty much used to it as a matter of fact, we do not have any minimum size or switchblade carry knife laws here in my state, so thatâs cool
How thin are those French knives typically ground at the shoulders if the edge?
Josh[/quote]
Anyone can get to him very quickly on his Facebook pageâŚjust type in James MacMillan Bullock. His web site is not ready yet.
As for your necessity to open a knife with a flick of the wrist or a snap of the thumb, why? When I use my knife to cut a salami or slice some nice cheese, I like to take my time and savour the experience. No need to jump the cheese before it gets away or the salami before it whacks me on the head! ROTFLMAO! Oh lordy sometimes I canât believe the things I say!Sorry mate!i am just kidding you around! I have several knives like that, but frankly, except when I am with my friends, they always get a rather negative reaction in public. Up here there is no size restrictions on blades, but there is a policemanâs right to ask you why you are carrying a knife. He is more liable to believe me if I have a small and pretty slip joint knife than if I have a more tactical looking, fast opening blade. Also assisted opening knives are no-noâs up here, so that ends that kind of knife.Never answer that you are carrying your knife for self-defenceâŚyour knife will disappear never to return.Besides, who would want to hurt a helpless old man anywayâŚunless of course I start to lecture him or her about their manners, as I have been known to do. LOL! My days of using my long ago learned self-defense Defendo is limited by my age and physical wretchedness. Unless he happens to be careless and gets too close and then the first strike better work, because after the first strike I have to use my puffer to continue breathing! :S
Leo,
One of my favorite elderly women friends has a saying, (youâll love the grammar) âgetting old ainât for sissies!â
Iâm speaking out of turn here, but I think Josh needs a quick opening knife cause he is a police officer. One second can be a very long time to him in an emergency.
Yes indeed 1 second can make a big difference whether to fend off an assailant or to free someone trapped in a burning car. Police and firemen are my heroesâŚand that is no joke!
[quote quote=âleomitchâ post=16355]Yes indeed 1 second can make a big difference whether to fend off an assailant or to free someone trapped in a burning car. Police and firemen are my heroesâŚand that is no joke!
Seems to me that I know of yet another member here with the same great taste and more than that, he has visited Thiers and the very place these wonderful knives are crafted. Some Dutch fellow I think you may know eh Mark!
I have not seen them in the flesh I do not know what the grind is I think it would not really matter what; I do know they are popular amongst chefs in Europe and Asia including Japan and their table knives are also popular with some of the top hotels & restaurants. https://www.facebook.com/atelierperceval this gives more of an insight into what they are doing.
[quote quote=âLeoBarrâ post=16371]I do know they are popular amongst chefs in Europe and Asia including Japan and their table knives are also popular with some of the top hotels & restaurants. https://www.facebook.com/atelierperceval this gives more of an insight into what they are doing.
Leo Nav[/quote]
Cool! I have been trying to convince the restaurant I sharpen for to get Laguiole knives for their guests, but to no avail yetâŚ
[quote quote=âmark76â post=16375][quote quote=âLeoBarrâ post=16371]I do know they are popular amongst chefs in Europe and Asia including Japan and their table knives are also popular with some of the top hotels & restaurants. https://www.facebook.com/atelierperceval this gives more of an insight into what they are doing.
Leo Nav[/quote]
Cool! I have been trying to convince the restaurant I sharpen for to get Laguiole knives for their guests, but to no avail yetâŚ[/quote]
They should listen, Laguiole makes excellent knives. I prefer the lines of the Chambriard knives but I think it is a toss up between the two. Philippe Chambriard also makes some excellent cutlery for fine dining and for use in the kitchen. I will try to get some pictures of them to post here.
Googling it doesnât being up anything 