J ai pu aller voir mr Tisseyre dans son magasin à Labastide et suis reparti avec un magnifique Montsegur en corne qui me suit partout.Pas avare d explications sur son metier ,j ai en plus passé un bon moment. Et quelle fierté d avoir un tel artiste meilleur ouvrier de France dans mon pays d Olmes.😁
Great to see another quality review of a stunning knife with a distinctive old world design paired with modern elements - and some modern music to complement it.
I have the Montsegur which is the "affordable" line of monsieur Tisseyre, first I was sceptical about the blade shape but then when I've used it I was very surprised in a good way, very good blade design and fit and finish for his less expensive line 👍
Beautiful knife. Thank you for bringing it to us. Having watched your videos for some time now, I'm realizing that your cheese budget must be enormous!
Moin Stefan, ein "rasanter" Opener,der in eine (wie immer) informative Vorstellung wandelte.....der break dabei,der ist dir besonders gut gelungen....deine Art der Produktion,die macht ungemein viel Spaß. Du musst aber eventuell etwas vom Gas gehen,denn sonst läufst du Gefahr,das der eigentliche Hauptdarsteller,das Messer,in den Hintergrund gerät......das muss man erstmal schaffen,also zumindest bei mir,dass ich das eigentliche Video (die Art & Weise der Gestaltung) interessanter als das Messer finde......Kompliment also an dich. Zum Baroudeur,das gefällt...kein Wunder,22cm,das ist mein Beuteschema...dazu diese ungewöhnliche Klinge & die mit Sicherheit vorhandene Schneidperformance,good job! Danke fürs zeigen & immer weiter kreativ bleiben,Amigo! Peace Stephan
Vielen Dank für deinen ausführlichen Kommentar! Es ist offensichtlich, dass es mir viel Spaß macht, für meine Videos immer wieder neue Musik zu finden und in der Bearbeitung die Schnitte auf den Rhythmus der Musik zu setzen und dem gesamten Video einen gewissen "Flow" zu geben. Mir ist klar, dass das leicht in selbstverliebter Spielerei enden kann. Aber andererseits sind die gesprochenen Passagen frei von jeglicher Untermalung, sodass das Messer nicht zu kurz kommt oder gar in den Hintergrund tritt.
Another wonderful French traditional knife! Based on your many videos covering the great knives of France, I am quite certain France has become the leading country for high quality, artisan made, slip joint knifes. Here in the US we have 2, Case and GEC, where GEC is the only one of the two that adheres to the classic knife making traditions. Thank you for another excellent show!
Moin Stefan! Es scheint, du hast inzwischen mindestens soviel Spaß an der Videoproduktion, wie an den vorgestellten Messern selbst. Und deine Produktionskosten erreichen einen beträchtlichen Anteil des Messerpreises, bedenkt man die momentanen Käsepreise! 😉 Dem Messer selbst will ich nicht absprechen, dass es qualitativ hochwertig gefertigt wurde. Das Design, hauptsächlich der Klinge, gefällt mir persönlich nicht. Ich hatte aber trotzdem viel Freude an deinem neusten Werk. LG Claus
Another well done video, Stefan. Good music and editing. This knife is intriguing and the tip looks similar to a tanto style, although I know that it is not. Was your slicing affected by the tip shape?
Have you ever done a video or writing on the old German leverlock shell puller knives? I really love those knives but can’t find much history/ reference material on the subject. Those older solingen knives are some of the best knives I have ever seen.
Stefan Schmalhaus Yes I was thinking of tradition as the factor, because surely with knives of this quality, the artistans who make them would not be looking at extra labour of lock mechanisms etc. Since I've got you:-) I love my Le Thier par Chambriard, but I always when closing the blade do so with control so that it does not snap shut. If I were to let the blade snap shut, does that mean that blade hits on something within the housing which could damage the edge?? Appreciate your opinion.
What's so fancy about the food? It's just some baguette, salami, tomatoes and three or four different types of French cheese. What do you eat for a snack? 😉
@@kephrarubin, Morbier, Saint-Nectaire, Comté and Brie La Dzorette (the last one is Swiss, not French). Google them if you want to know which is which. Depending on where you live, you probably won't find these cheeses in your run-of-the-mill grocery store. Go to a good cheesemonger!
J ai pu aller voir mr Tisseyre dans son magasin à Labastide et suis reparti avec un magnifique Montsegur en corne qui me suit partout.Pas avare d explications sur son metier ,j ai en plus passé un bon moment.
Et quelle fierté d avoir un tel artiste meilleur ouvrier de France dans mon pays d Olmes.😁
Great to see another quality review of a stunning knife with a distinctive old world design paired with modern elements - and some modern music to complement it.
Another great video review. Thank's!
Un très beau couteau, monsieur, merci beaucoup.
I have the Montsegur which is the "affordable" line of monsieur Tisseyre, first I was sceptical about the blade shape but then when I've used it I was very surprised in a good way, very good blade design and fit and finish for his less expensive line 👍
Thanks for letting me know that the fit and finish of the less expensive knives is good, too.
Beautiful knife. Thank you for bringing it to us. Having watched your videos for some time now, I'm realizing that your cheese budget must be enormous!
Yes, that's why my videos are monetized. 😂
Lovely to see another video from you! Your style is just-so. :)
The nearest I've seen to a tanto blade shape on such a knife. Interesting, but not my cup of tea. Great video as always, thanks Stefan.
great job thanks for another high quality video
Awesome video Stefan, glad to see a new one! Any chance you are going to do any other Moki reviews?!
The internet doesn't forget. 😉 How many years have gone by since I promised to review the other Moki knives?
beautiful knife and superb review. Many thanks Stefan. I feel a purchase coming on !
That is a truly gorgeous knife !
What a beautiful knife!
Great looking knife and video. Now I'm hungry. Maybe some salami and cheese...
Moin Stefan,
ein "rasanter" Opener,der in eine (wie immer) informative Vorstellung wandelte.....der break dabei,der ist dir besonders gut gelungen....deine Art der Produktion,die macht ungemein viel Spaß.
Du musst aber eventuell etwas vom Gas gehen,denn sonst läufst du Gefahr,das der eigentliche Hauptdarsteller,das Messer,in den Hintergrund gerät......das muss man erstmal schaffen,also zumindest bei mir,dass ich das eigentliche Video (die Art & Weise der Gestaltung) interessanter als das Messer finde......Kompliment also an dich.
Zum Baroudeur,das gefällt...kein Wunder,22cm,das ist mein Beuteschema...dazu diese ungewöhnliche Klinge & die mit Sicherheit vorhandene Schneidperformance,good job!
Danke fürs zeigen & immer weiter kreativ bleiben,Amigo!
Peace
Stephan
Vielen Dank für deinen ausführlichen Kommentar! Es ist offensichtlich, dass es mir viel Spaß macht, für meine Videos immer wieder neue Musik zu finden und in der Bearbeitung die Schnitte auf den Rhythmus der Musik zu setzen und dem gesamten Video einen gewissen "Flow" zu geben. Mir ist klar, dass das leicht in selbstverliebter Spielerei enden kann. Aber andererseits sind die gesprochenen Passagen frei von jeglicher Untermalung, sodass das Messer nicht zu kurz kommt oder gar in den Hintergrund tritt.
Tanto goes black tie. Great video as always!
Another wonderful French traditional knife! Based on your many videos covering the great knives of France, I am quite certain France has become the leading country for high quality, artisan made, slip joint knifes. Here in the US we have 2, Case and GEC, where GEC is the only one of the two that adheres to the classic knife making traditions. Thank you for another excellent show!
what a jewel!
Moin Stefan!
Es scheint, du hast inzwischen mindestens soviel Spaß an der Videoproduktion, wie an den vorgestellten Messern selbst.
Und deine Produktionskosten erreichen einen beträchtlichen Anteil des Messerpreises, bedenkt man die momentanen Käsepreise! 😉
Dem Messer selbst will ich nicht absprechen, dass es qualitativ hochwertig gefertigt wurde. Das Design, hauptsächlich der Klinge, gefällt mir persönlich nicht.
Ich hatte aber trotzdem viel Freude an deinem neusten Werk.
LG Claus
Es ist, glaube ich, kein Geheimnis, dass ich mich auf die Musikauswahl und die kreative Bearbeitung des Videomaterials immer am meisten freue. 😉
Another well done video, Stefan. Good music and editing. This knife is intriguing and the tip looks similar to a tanto style, although I know that it is not. Was your slicing affected by the tip shape?
Actually, that was my fear as well. But as a matter of fact, the unusual belly of the blade works pretty well.
Have you ever done a video or writing on the old German leverlock shell puller knives? I really love those knives but can’t find much history/ reference material on the subject. Those older solingen knives are some of the best knives I have ever seen.
No, I haven't.
WowTanto.😱
There goes my paycheck
LOL
Thanks Stefan, as always enjoyed your review! Question for you; I always wonder why the slip joint mechanism is used, as opposed to a lock knife??
A slipjoint knife is easier to build than a knife with a locking mechanism. Tradition may also be a factor.
Stefan Schmalhaus Yes I was thinking of tradition as the factor, because surely with knives of this quality, the artistans who make them would not be looking at extra labour of lock mechanisms etc. Since I've got you:-) I love my Le Thier par Chambriard, but I always when closing the blade do so with control so that it does not snap shut. If I were to let the blade snap shut, does that mean that blade hits on something within the housing which could damage the edge?? Appreciate your opinion.
A part of the cutting edge may hit the back spring. It's not the end of the world but you would have to sharpen the knife more often.
Stefan Schmalhaus Thanks for the advice!
Do you only collect/review slip-joints?
No, not at all. Just watch my other videos. The last four knives I reviewed were back locks and liner locks.
Since watching your channel from the start , the music choice really detract's from the presentation .
¯\_(ツ)_/¯
What kind of sausage is featured?
As far as I remember, this was a Spanish salami.
@@StefanSchmalhaus thank you, looking forward to your new video!
Am I the only one wants to know about the fancy food too?
What's so fancy about the food? It's just some baguette, salami, tomatoes and three or four different types of French cheese. What do you eat for a snack? 😉
@@StefanSchmalhaus lol I dont remember seeing any of that at my grocery store. What types are they?
@@kephrarubin, Morbier, Saint-Nectaire, Comté and Brie La Dzorette (the last one is Swiss, not French). Google them if you want to know which is which. Depending on where you live, you probably won't find these cheeses in your run-of-the-mill grocery store. Go to a good cheesemonger!
@@StefanSchmalhaus oh ok cool thanks stefan!
I would prefer that you forget that weird music. Out of character for you and your reviews.
This weird music fits my personality in so many ways ... 😂