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"Au Nain" chef knife question
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Thread: "Au Nain" chef knife question

  1. #1

    "Au Nain" chef knife question

    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!

    P.P.S. it's 300 mm, not 270!
    Last edited by gregg; 05-12-2012 at 07:25 AM. Reason: oops!

  2. #2
    Senior Member Benuser's Avatar
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    Pics?

  3. #3
    Yeah, pics of any and all markings on the knife will help greatly. We have some great knife historians here.

  4. #4
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    sachem allison's Avatar
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    xc100 is more than likely, it is the French equivalent to 1095
    I haven't lived the life I wanted, just the lives I needed too at the time.

  5. #5
    Senior Member Benuser's Avatar
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    There is still a wholesaler Au Nain in the Puy-de-Dōme department.

  6. #6
    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.

  7. #7
    Senior Member Candlejack's Avatar
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    Quote Originally Posted by gregg View Post
    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

  8. #8
    Quote Originally Posted by Benuser View Post
    There is still a wholesaler Au Nain in the Puy-de-Dōme department.
    Thanks, I'll check them out; the Thiers contacts I tried didn't have much info.

  9. #9
    Quote Originally Posted by Candlejack View Post
    Upload them at www.imgur.com for an example. There are loads of sites but i prefer imgur
    try here:


    Thanks for the tip!

  10. #10
    Senior Member Benuser's Avatar
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    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.

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