Artisanal cutlery will hold no more secrets for you. From the choice of steels and woods to finishes, manufacturing secrets and care advice: find all the answers to your questions here.

What types of steel are used?

The steels are carefully selected according to the knife’s intended use.

For a table knife, stainless steel is the preferred choice, with a carbon content that ensures excellent edge retention whilst also being highly polishable.

When it comes to folding knives, there is a much wider choice, depending on the customer’s tastes and budget. I have chosen 14C28N steel, originally developed by Sandvik and later by Alleima. This is a high-quality Swedish stainless steel, which is very popular in cutlery. With a higher carbon content than its predecessor, the 12C27, it is highly prized by enthusiasts of high-end cutlery for its edge retention and ease of maintenance.

I offer a 67-layer Suminagashi blade, either as an optional extra or on my very high-end knives.

Suminagashi VG10 sandwich steel is the perfect combination of quality and elegance. It consists of a central core of VG10, covered on either side by 33 layers of non-hardened stainless steel, which lend flexibility and ductility to blades made from this material.

VG10 sandwich steel offers outstanding characteristics. The stainless steel layers are made up of two different grades, in keeping with the purest Japanese tradition of sword and chef’s knife making, where the constant quest for blades with exceptional sharpness goes hand in hand with remarkable aesthetic qualities.

As such, Suminagashi VG10 steel is highly prized for the manufacture of chef’s and kitchen knives, as well as for any other fixed-blade knife.

A pattern specific to VG10 sandwich steel becomes visible after grinding: the blade reveals the contrasting 66 layers of stainless steel surrounding the VG10 core, which gives the blade its exceptional cutting edge.

To enhance the contrasts, Japanese cutlers use a finishing process similar to that employed for Damascus steel, involving acid treatment and/or microbeading. This treatment brings out the layers of stainless steel and reveals a pattern of sinuous or straight lines, depending on the grinding technique (see the technical data sheet for further details).

Others may prefer a skilful hammering technique, which will give the planks a completely different, yet equally spectacular, appearance.

Whatever technique is used, VG10 Suminagashi steel guarantees blades of exceptional quality, combined with a rare aesthetic, worthy of the Land of the Rising Sun.

When it comes to kitchen knives, I use two types of steel: X46Cr13 for the paring knife – which I’ve described previously for its cutting and polishing qualities – and 14C28N for its hardness.

Where do the materials for the knife handles come from?

The wooden handles are crafted from regional woods selected for their technical qualities – particularly their hardness – but also for their aesthetic characteristics. A burl, which is rarer, will lend your knife a unique character, whilst plain wood will give it a more understated appearance.

Exotic woods are sourced from specialist suppliers to ensure compliance with current regulations governing trade and forestry operations.

Other materials, sourced from the aerospace, interior design and shipbuilding industries, are also used in the manufacture of the handles.

Is the Le Tarn knife made entirely by hand?

The Tarn is a handcrafted knife made entirely by hand in small batches in my workshop in Saint-Gauzens. The design and brand name are registered with the INPI. Only the blade is manufactured in Thiers, by a specialist manufacturer.

The hardening of the steel is a key factor in determining the quality of your knife’s cutting edge. The industry has mastered this process better than anyone else, ensuring your knife’s longevity and durability.

What are Le Tarn knives designed for?

The Tarn and the entire range are designed for use at the table and in the kitchen.

Folding knives, which are more versatile, can also be useful for your leisure activities: fishing, hunting or DIY.

What type of locking mechanism does the folding knife have?

The Le Tarn folding knife does not lock: it has a forced-lock mechanism.

The blade is held in place, whether open or closed, by a hardened steel spring and a precisely adjusted mechanism known as a ‘forced lock’.

Is the Le Tarn knife suitable for every hand?

The Le Tarn knife is suitable for almost any hand, provided it is beautiful and generous.

By that I mean that it is willing to share.

How should I look after the blade?

Ideally, you should wipe the blade of your knife with a slightly damp sponge or a simple cotton cloth.

Can I put it in the dishwasher?

If my knife has a wooden or horn handle, it must not be put in the dishwasher.

How and how often should it be sharpened?

Rather than having to resharpen my knife, I prefer to maintain the edge.

A sharpening steel, whetstone or knife sharpener – all available in the range of accessories on the website – help to maintain the edge and thus ensure that your knife cuts better for longer.

Why does a handcrafted knife cost that much?

A handcrafted knife costs more than a mass-produced knife because it is made by hand, in smaller batches and, very often, involves additional steps.

Does the Le Tarn knife come with a lifetime guarantee?

The Le Tarn knife is covered by a lifetime guarantee against any manufacturing defects, provided it is used under normal conditions.