My longtime neighbor had this collection of six GONON-GIRONDE high-carbon steel knives that she inherited from her mother. I thought that they were incredible, and must be wonderful to use.
Sadly she passed away, and her husband, who does not cook, knowing that I coveted the knives, gave them to me. They are a joy to use, and I think of her every time I get one of them out. The patina on them was there when I received them, and knowing that they are high-carbon steel, and stain easily, I clean and dry them immediately after each use. I also bought a nice whet stone set which permits me to put an exceptional edge on the blades.
I've assigned a number to each knife in the attached photo, and I would like to know the formal name and purpose of each knife. I am assuming that numbers 3-5 are chef knives, and that's how I use them. And I recognize number 2 as being the style of knife often used to carve smoked brisket here in east Texas (and it performs that task perfectly), but I am pretty confident that there's more to it than my simple observations. In additional, I am keen to know the name and purpose of numbers 1 and 6. (By the way, number 6 has a sharp edge, so I doubt that it is a bread knife.)
Any information that can be offered will be gratefully appreciated.
Best Answer
The first two are types of sabers. They’re used for butchering or cutting down large hunks of meat.
The next three are chef’s knives of different sizes.
The last one is a slicer, used for when you want thin slices of cooked meat.