PDA

View Full Version : "Au Nain" chef knife question



gregg
05-12-2012, 07:11 AM
Hello all; I've been lurking a while, and enjoying the wealth of information herein. Sooooo,

I just acquired an "Au Nain" late 60's/early 70's carbon steel chef's knife in pretty good nick, (except for some grind marks from someone trying to:
1) thin the blade(?), unlikely, but it [U]is[U] nicely convex on the face! OR,
2) sharpen with a belt sander while being clueless!!!

It's a 270 with a nice profile, albeit a bit thick behind the edge for my taste, (planning to thin a bit if performance isn't up to par, after I'm done sanding out the divots!), takes a quick sharp edge with little effort, and feels nice in hand in spite of the weight, (300 grams-ish, maybe more).

Just curious as to the actual steel used, (I actually tried Au Nain, AND the foundry to try and get the lowdown, graciously received, but no one knew any thing I didn't already know, (sigh)).

If anyone knows, I'd be really happy for the info. My guess is 1095, but what do I know?

P.S. It's got rosewood/brass rivets handle, if that helps.

Thanks!:help4:

P.P.S. it's 300 mm, not 270!

Benuser
05-12-2012, 08:48 AM
Pics?

Eamon Burke
05-12-2012, 10:37 AM
Yeah, pics of any and all markings on the knife will help greatly. We have some great knife historians here.

sachem allison
05-12-2012, 01:56 PM
xc100 is more than likely, it is the French equivalent to 1095

Benuser
05-12-2012, 03:16 PM
There is still a wholesaler Au Nain in the Puy-de-Dôme department.

gregg
05-13-2012, 04:41 AM
Thanks,

I don't seem to have permisson for attached files, (?). I was pretty sure it was cx100/1095, but was curious to know "for sure", if that's even possible! I have absolutely no idea what my old Sabs are made of, but it doesn't stop me luvvin' 'em! I'll try and post some pics, if I get "permission", but before you get all excited, it's going to be web cam quality, (yuck IOW, my camera ist kaput!), and even with good optics, logo is just barely visible now. Ive been trying to not sand too hard that part of the blade, but it, (the stamp) is slowly fading away. Oh dear.

Candlejack
05-13-2012, 05:50 AM
Thanks,

I don't seem to have permisson for attached files, (?). I was pretty sure it was cx100/1095, but was curious to know "for sure", if that's even possible! I have absolutely no idea what my old Sabs are made of, but it doesn't stop me luvvin' 'em! I'll try and post some pics, if I get "permission", but before you get all excited, it's going to be web cam quality, (yuck IOW, my camera ist kaput!), and even with good optics, logo is just barely visible now. Ive been trying to not sand too hard that part of the blade, but it, (the stamp) is slowly fading away. Oh dear.


Upload them at www.imgur.com for an example. There are loads of sites but i prefer imgur

gregg
05-13-2012, 07:01 AM
There is still a wholesaler Au Nain in the Puy-de-Dôme department.
Thanks, I'll check them out; the Thiers contacts I tried didn't have much info.

gregg
05-13-2012, 07:05 AM
Upload them at www.imgur.com (http://www.imgur.com) for an example. There are loads of sites but i prefer imgur
try here: http://i.imgur.com/Oy6ZZ.jpg
http://i.imgur.com/cOIcj.jpg

Thanks for the tip!

Benuser
05-13-2012, 08:48 AM
Please compare the stamp on your knife with that of
aunain.fr
If the stamp is the one of a wholesaler it will be very hard to find out who really produced it, as both parties will remain silent - if anybody knows fifty years after. Probably Au Nain ordered with different Thiers producers.

gregg
05-13-2012, 01:31 PM
It, (what's left of it) is this one: http://www.marques-de-thiers.fr/3c/11194_11197.jpg
Hard to make out, I know, but it's definitely this one; (none of the others on the site: http://www.marques-de-thiers.fr/recherche_2.php?mode=search match, sooo...

Thanks again for your help; if I find an old timer, I'll try to pump some info next time I'm down there. (I live in Chambéry, Savoie).