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Know more about cutlery

Used by everyone every day, table knives are essential cutlery, present on every table at every meal. Their design, quality and efficiency are aspects that can considerably enhance the culinary experience.

 

Discovering
Goyon Chazeau
table knives

 

Table knife in everyday use

The “table knife” is the knife that is presented on the right-hand side of the plate, opposite the fork, when setting the place setting.

It’s a multipurpose knife, generally with a round tip, which is sometimes replaced by other, more specific, knives, in response to the food on the plate.

In short, there are a variety of table knives, each with its own specific features.

 

Variety and specificity of table knives

  • The classic table knife, presented above ;
  • The steak knife : a racy, pointed-blade table knife designed for meat. Generally with a smooth blade (to cut meat without tearing it), it is also sometimes offered with serration to avoid having to maintain the cutting edge.
  • The fish knife, ideally coming with the fish fork, has a short, wide blade ending in a point. This particular shape allows you to delicately remove skin and bones by poking/sliding between skin and flesh, then flesh and bones. The fish knife is not edged. 
  • The oyster knife, specific to seafood, has a small, very sharp blade to cut the foot of the oyster and loosen it from the shell. 
  • The cheese knife, with a curved blade and two pointed tines (to prick like a fork), comes in several sizes, including one designed for individual cheese cutlery. 
  • The dessert knife is a smaller version of the classic table knife. It is used to enjoy cakes, pies and other pastries.
    The dessert knife is also called “salad knife” in some countries, such as the USA, and is used for starters.

 

Selection Criteria
for table knives

Several criteria come into play when selecting table knives.
The design and ergonomics of table knives and cutlery are generally the first considerations.
This is followed by quality control and choice of materials.

Here are some key points to consider.

 

Design and ergonomics: comfort and aesthetics

Choosing table knives means not only choosing knives (and cutlery) that we like, but also knives and cutlery that are in harmony with our crockery and table linen, for everyday pleasures or to dress up tables for special occasions.
The materials used for this style of cutlery, as well as the finishes it features (mirror, sandblasted or brushed surface finish, engravings, pitting points, chiselling…) are all important.
Think about it!

Think also about the use of your knives.
They need to be practical, well-balanced and pleasant to use.
Weight and grip play a key role in user comfort. A well-designed knife should minimize the effort required to cut food, and should not bend, twist or slip.

When buying table knives, while aesthetics are important, it’s also important to consider the quality of manufacture, the materials used and the maintenance required.

From the stainless steel knife used every day to the silver knife of the grand table, table knives are made from a variety of materials, each with its own characteristics, advantages and disadvantages. 


Table knife materials

For table knife blades

The most commonly used material in recent decades is stainless steel. Corrosion-resistant and durable, it is also appreciated for its ease of maintenance.

In the past, carbon steel was used, and it still has its supporters because it is very sharp and easy to sharpen.
However, it has gradually given way to rust and corrosion.

High-end tables also feature table knives in silver plated on a stainless steel base, a solution that combines the durability and sharpness of steel with the aesthetics of silver.
Damascus steel blades are also increasingly present on prestige tables, because in addition to the unique aesthetics of their patterns, they offer exceptional sharpness.

In recent years, new materials have also been introduced, such as ceramic, which is very sharp but brittle, and titanium, which is light and resistant but very expensive.

 

For table knife handles

It’s hard to list all the materials available for table knife handles. Here, however, is a brief overview of the most common:

  • Molded plastic (PP, ABS…), shaped plastic (acrylic, Plexiglas, resin…), appreciated for their colors and ease of maintenance (they don’t fear water);
  • Stainless steel, durable and solid;
  • Wood (all types), comfortable, warm and pleasant to the touch;
  • Composite materials (Paperstone, micarta, G10…), highly resistant and durable.
  • Bone or horn for a natural look;
  • Silver-plated metal (a thin layer of pure silver is applied to a copper, brass or nickel silver base) or solid silver (more expensive), for high-value flatware.

In short, design and ergonomics of table knives and cutlery are crucial to providing a pleasant user experience while adding an aesthetic touch to the table. The combination of quality materials, meticulous workmanship and comfortable design, in response to your aesthetic choices, creates products that are both functional and elegant.

 

Care and Cleaning Guide

To keep your table knives looking their best and retaining their original cutting quality, it’s important to wash and care for them properly.
Here are a few practical tips.

 

Tips for cleaning
table knives

We recommend that you wash your table knives immediately after the meal, to limit the acidic attack of food on the blade, and therefore the oxidation spots that could appear over time. 

We recommend washing your knives by hand, piece by piece, without soaking them in water.
Hand-washing takes better care of knives and preserves their sharpness. Limited contact with water limits the risk of corrosion, and avoids any infiltration that could eventually affect the finish of the steel or create play between materials when the knife is made of several materials.

Use lukewarm water, mild soap and a soft sponge. Abrasive sponges will scratch steel.

Wipe immediately with a soft cloth to prevent oxidation and water spots.

Always store your knives in a dry place.

Table knives with natural handles (wood, horn, etc.) must be washed by hand, avoiding contact between the handle and water and the cleaning product. These “living” materials tend to swell, crack and tarnish when in contact with liquids, and are sensitive to chemicals.

However, some table knives can be washed into the dishwasher under certain conditions.
These include all-metal table knives, or knives with plastic or composite handles.

However, if you want your knives to keep their shine:

  • Limit the temperature of the dishwasher to 55°C maximum. Higher temperatures can damage the materials and/or create gaps between them;
  • Rinse knives before placing them in the basket, if you don’t run the dishwasher immediately after the meal;
  • Place knives point downwards to protect the cutting edge as much as possible and facilitate draining;
  • Use a conventional washing powder without adding regenerating salt or rinsing liquid, as these are corrosive and damage blades and handles;
  • Do not wash your knives in the presence of other metals such as iron, silver or gold to avoid electrolysis;
  • Wipe clean immediately after the wash cycle;


Care and maintenance tips
for table knives

Be sure to sharpen your knives as soon as they seem to be cutting a little less well.

The use of a sharpener is ideal for regular edge maintenance.
Use a whetstone or have your knives professionally re-sharpened when you can no longer recover and maintain the edge.

Note that a serrated blade cannot be sharpened. Take your serrated knives to a professional if they no longer cut properly.

To preserve the shine of your wooden handles, wipe them from time to time with a drop of linseed or olive oil.

Finally, store your knives in a safe place, not only to prevent injury but also to preserve their sharpness and avoid scratches.
A box, block or magnetized bar is ideal to prevent blades from being damaged by clashing.

Precautions to ensure the long life of your knives

Use your knives properly, for cutting food. A table knife is not a kitchen knife, nor is it a workshop or gardening tool.

Use in these conditions increases the risk of injury, and can twist the blades or even break the cutting edges.

 

Goyon-Chazeau
Table knives
styles et collections

 

Among the many cutlery brands, Goyon-Chazeau stands out for its craftsmanship and constant quest for excellence.

The majority of the cutlery produced in the workshop is forged bar cutlery, while the remainder is lighter, full-silk cutlery made not from forged bar but from laser-cut sheet steel.

 

Different styles to make the difference

Our catalog is organized around different models:

  • The classic Laguiole line,  
  • The Laguiole Klasse G line, a modern interpretation of the Laguiole knife by GOYON-CHAZEAU,
  • The sleek, contemporary line of Le Thiers knife,
  • Le Thiers Pirou line, an exclusive interpretation of Le Thiers knife by GOYON-CHAZEAU,
  • the Stylver line, created by GOYON-CHAZEAU, inspired by the curvature of the palm of the hand,
  • The classic all-stainless steel Cottage line, which echoes the cutlery of yesteryear;
  • and Le P’tit Tradi, a small kitchen knife with a wooden handle that can also be used at the table!

These knives are made using different manufacturing methods, handle types and finishes to offer a wide range of pieces, sets and boxes so that everyone can find the right table knife for them.

 

Forged quality to make the difference

GOYON-CHAZEAU is one of the last French companies to manufacture fully forged, high-end-quality knives and flatware. It’s part of our DNA.
Forged knives are distinguished by their durability, balance, cutting performance and aesthetics.

GOYON-CHAZEAU offers them in several ranges:

The Avantage range offers table knives (and cutlery) where artisanal forging is enhanced by pure lines.
The Avantage range includes Laguiole, Laguiole Klasse G, Le Thiers and Stylver forged table knives, table forks, soup spoons and teaspoons, available in a variety of materials, colors and shades.

Prestige range extends from table knives to cutlery sets. This is the range that most closely matches the sophisticated, goldsmith’s world of tableware.
Forged, chiselled by hand, mirror-polished and piqueted, it also offers a complete range of cutlery, sets and tableware:

  • Table cutlery,
  • Serving pieces (ladle, serving utensils, salad set, carving set, fish serving set, bread knives, etc.)
  • Dessert cutlery
  • Cake fork
  • Pie server
  • Fish cutlery
  • Oyster fork and knife
  • Cheese cutlery
  • Spreader
  • Butter knife

Luxe rangeis developped on Prestige steel base..
The knives and forks in the luxury range generally feature a mirror-polished finish and handles made from rare and precious materials such as mammoth molar, mammoth pulp, mammoth crust, warthog ivory…
Each knife is crafted in close collaboration with our customers, and can be personalized by engraving, for exceptional knife and fork sets.

Rax forge rangesublimates forging while preserving its “raw” aspects. This is made possible by the hand and eye of our knifemakers, who work the knife efficiently for the cut, and meticulously for the style. The result is a delicate balance between maintaining the rough forged look and comfort in the hand. For stylish rusticity!
The Stylver Origines and Stylver Factory lines only offer steak knives in different wood species and horns, plain or matching.

 

Aesthetics, durability and strength
with all-stainless steel knives and cutlery

Goyon-Chazeau also manufactures all-stainless steel lines:

 

Full-silk cut for light weight

Coutellerie GOYON-CHAZEAU also offers laser-cut full-silk knives and flatware, appreciated for their lightness. Full silk means that the blade continues all the way to the end of the handle, for better balance in the hand and greater solidity.

Brasserie range offers Laguiole, Le Thiers Pirou and Stylver lines in a 2.5mm thick full silk and full handle version.
Full handle means that each side of the handle is made from a single piece of a single material.

Le Thiers Pirou Avantage and Le Thiers Pirou Prestige are two lines that stand out from the GOYON-CHAZEAU catalog.
Le Thiers Pirou was created by Denis Goyon. We are the only cutlery to offer this interpretation of Le Thiers table knife, with the “Château du Pirou” as the bee.
Le Thiers Pirou Avantage knives are with full silk, with a bolster and without chiselling; Le Thiers Pirou Prestige knives and cutlery are with full silk, with a double side with bolster, chiselling and pitting points.

 

Table knives, flatware and cutlery sets
for special occasions

Goyon-Chazeau offers a variety of French-made knife and cutlery collections, suitable for different occasions.

Offered in boxes, wooden boxes and cutlery sets, our table knives and cutlery are characterized by their elegant, timeless design, made from carefully selected materials and offering excellent value for money. They are made with exceptional craftsmanship, inherited from the centuries-old traditions of French cutlery. The meticulous details and quality of manufacture make these high-quality pieces perfect for dressing up your finest tables, for giving on special occasions and moments of celebration, or simply because, for you, appetizing begins with a beautiful table with fine French cutlery and tableware.

For lovers of tableware with matching cutlery, the Prestige collection is considered one of the best options, because it offers a complete range of knives, cutlery and serving pieces, sold in boxes and cutlery sets.