Laguiole en Aubrac Blacksmith’s Workshop
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.
This distinguishes it from industrial and counterfeit productions.
Cutting the plates – Mounting the bolsters
The plates are cut from dies manufactured locally from brass or stainless steel bars. The so-called massive bolsters have the property of reinforcing the handle, they are fixed manually on the plate (the mitrage). The bolsters are then drilled, which will allow the knife to be assembled with the nails also made of brass or stainless steel depending on the model.
Goal of the stage
The plates ensure the rigidity and solidity of the fixing of the handle (wood, bone, horn or other).
These steel plates may or may not have bolsters. Without bolster, we will call the knife “full handle”
The front bolster supports the articulation axis of the blade, and will allow adjustment of the force rivet. The rear bolster will absorb shocks in the event of a fall. They first appeared as repair parts. The majority of models are now found with two bolsters.
The work of Steel
Forged Bee and Spring Stopper
The spring steel is heated in a furnace to over 1000 ° and then quenched, giving it strength. The bee is cut out to be chiseled by the cutler. The “blade stop” is found in the lower part. It is a small protuberance on which the heel of the blade rests when the knife is closed, this prevents the wire from becoming dull in the event of a sudden closure.