The blade

1. Cutting of the blade

The blades are cut from rolls of steel that comply with the AISI 420 and 430 steel standards. These batches are controlled by an independent SGS laboratory in order to ensure that they are food safe.

NB: Some of our Laguiole blades (only those which have a stainless steel thickness of 2.5 mmm), are guilloched, which means that an engraving is carried out on the back of these blades.

1. Cutting of the blade

The blades are cut from rolls of steel that comply with the AISI 420 and 430 steel standards. These batches are controlled by an independent SGS laboratory in order to ensure that they are food safe.

NB : Some of our Laguiole blades (only those which have a stainless steel thickness of 2.5 mmm), are guilloched, which means that an engraving is carried out on the back of these blades.

2. Heat treatment of the blades

So as to ensure a high quality hardness of the blade, it undergoes a heat treatment in duly adapted stoves. It undergoes a treatment at an extremely high temperature: 1050 °C. This stage is essential for providing the best possible hardness and thus preserve the knife’s cutting quality.

3. Grinding

So as to ensure an exceptional cut, the blade is bevel ground (close to O bevel). This first stage to prepare the edge of the blade is called grinding. It consists in removing metal from a given area of the blade.

3. Grinding

4- Polishing

Satin polished blade : Using special grinders, the blade is also polished in order to give it its final satin appearance.

Mirror polished blade : This state of the surface is obtained by polishing the steel with rolls of cotton either by hand or using specific machines.

Mirror polished blade : This state of the surface is obtained by polishing the steel with rolls of cotton either by hand or using specific machines.

Blade outer parts polishing : This operation consists in polishing the back of the blades in order to remove any asperities and to give them the smooth surface required for comfortable use.

5- Sharpening of the blade

This consists in giving the knife its final cutting quality. So as to meet our customers’ requirements, we carry out either a smooth edge sharpening or micro-serrated sharpening in our workshops.

Smooth edge sharpening (can be re-sharpened) is obtained using a diamond grinder either by hand or using specific machines.
Micro serrated sharpening is obtained using a profiled grinding wheel either by hand or using a micro-serrating machine.

NB : a sharpened smooth edge can be re-sharpened using sharpening steel or a sharpener. On the other hand a micro-serrated blade does not need to be sharpened again.

5- Sharpening of the blade

This consists in giving the knife its final cutting quality. So as to meet our customers’ requirements, we carry out either a smooth edge sharpening or micro-serrated sharpening in our workshops.

Smooth edge sharpening (can be re-sharpened) is obtained using a diamond grinder either by hand or using specific machines.
Micro serrated sharpening is obtained using a profiled grinding wheel either by hand or using a micro-serrating machine.

NB : a sharpened smooth edge can be re-sharpened using sharpening steel or a sharpener. On the other hand a micro-serrated blade does not need to be sharpened again.

6. Marking of the blade

The marking (printing of our trademark logo) can be either engraved in the steel or obtained by electrolytic marking.