{"id":4141,"date":"2017-07-27T14:14:19","date_gmt":"2017-07-27T12:14:19","guid":{"rendered":"https:\/\/www.fourniresto.com\/blog\/?p=4141"},"modified":"2022-03-22T10:38:14","modified_gmt":"2022-03-22T09:38:14","slug":"fourniresto-a-thiers-visite-du-coutellier-au-nain","status":"publish","type":"post","link":"https:\/\/www.fourniresto.com\/blog\/fourniresto-a-thiers-visite-du-coutellier-au-nain\/","title":{"rendered":"Fourniresto \u00e0 Thiers : visite du coutellier Au Nain."},"content":{"rendered":"

Afin d’en apprendre un peu plus sur la marque Fran\u00e7aise Au Nain<\/a>, notre \u00e9quipe s’est rendue \u00e0 Thiers, afin de d\u00e9couvrir le processus de cr\u00e9ation artisanal d’un couteau<\/a>.<\/p>\n

Pour la petite histoire, il y a plus de 130 ans, l\u2019entreprise familiale \u00e9tait dirig\u00e9e par Gaston Saint-Joanis. Face \u00e0 son principal concurrent, se disant \u00eatre le \u00ab G\u00e9ant du couteau \u00bb, il cr\u00e9a avec humour sa marque \u00ab Au Nain \u00bb, devenu grand nom de la coutellerie fran\u00e7aise.<\/span><\/p>\n

Voyons donc comment Au Nain fabrique nos petits couteaux…<\/p>\n

\"20170721_084533\"<\/a><\/p>\n

Tout d’abord, Au Nain re\u00e7oit de l’acier pur, les grandes lames ou en rouleau. La lame d’acier est d\u00e9coup\u00e9e avec un moule particulier afin de cr\u00e9er la soie du couteau brute.<\/p>\n

Chaque mod\u00e8le poss\u00e8de donc un moule sp\u00e9cifique. Pour les couteaux forg\u00e9s, il s’agit d’un tube d’acier martel\u00e9 afin d’obtenir une forme plate constituant la lame.<\/p>\n

L’\u00e9tape suivante sera le traitement thermique, qui consiste \u00e0 chauffer la lame entre 1090 et 1200\u00b0C et \u00e0 la refroidir, ce qui cr\u00e9e un choc thermique permettant aux mol\u00e9cules d’acier de se d\u00e9tendre puis se contracter, donnant au couteau sa robustesse.<\/p>\n

Il y a ensuite l’\u00e9mouture : le coeur du m\u00e9tier de la marque. Il s’agit d’enlever de la mati\u00e8re pour rendre la lame plus fine, plus tranchante et plus brillante. Elle est pour cela pass\u00e9e entre deux presses.<\/p>\n

Le fil de la lame est, selon les pi\u00e8ces, r\u00e9alis\u00e9 \u00e0 la main, de m\u00eame pour des spatules, comme le montre la photo centrale. Pour cela, la lame est frott\u00e9e contre une plaque qui l’aiguise. Enfin, la lame est polie, plus ou moins selon les mod\u00e8les. Toutes les \u00e9tapes sont r\u00e9alis\u00e9es manuellement. Le polissage consiste \u00e0 appliquer de la mati\u00e8re sur une roue en caoutchouc pour la r\u00e9partir uniform\u00e9ment en y ins\u00e9rant le couteau.<\/p>\n

\"20170721_090918\"<\/a> \"20170721_091135\"<\/a> \"20170721_091340\"<\/a><\/p>\n

\"20170721_091721\"<\/a><\/p>\n

Enfin, certains couteaux ne poss\u00e8dent pas une lame lisse mais dent\u00e9e ou crant\u00e9e. Il est donc n\u00e9cessaire de r\u00e9aliser la dentelure ou le crantage. Pour cela, il s’agit d’ins\u00e9rer un rouleau contenant la dentelure souhait\u00e9e, puis de l’activer et ins\u00e9rer petit \u00e0 petit le couteau, pour retirer de l’acier uniquement sur le creux des dents. La finition se fait par la suite sur d’autres machines, retirant le surplus d’acier sur les deux c\u00f4t\u00e9s de la lame.<\/p>\n

Que ce soit des couteaux Forg\u00e9s, comme la gamme forg\u00e9 id\u00e9al, ou emmanch\u00e9 et fix\u00e9 avec des rivets comme la gamme Brasserie, tous les couteaux Au Nain poss\u00e8dent une lame en acier inoxydable de qualit\u00e9.<\/p>\n

\"bloc-6-couteaux-a-steaks-brasserie\"<\/a><\/p>\n

\"couteau-cuisine-brasserie-22cm\"<\/a> \"couteau-a-decouper-ideal-forge-20-cm\"<\/a><\/p>\n

A savoir que les couteaux sont labellis\u00e9s Couteaux de Thiers, dont les ma\u00eetres mots sont excellence, <\/span>passion et savoir-faire. Ce Label distinguant les couteaux traditionnels poss\u00e8de une charte qualit\u00e9 afin de certifier que le couteau en question est un produit d\u2019excellence, selon les r\u00e8gles de l\u2019art.<\/span><\/p>\n

\"esprit-de-thiers_10\"<\/a><\/p>\n

Derri\u00e8re un couteau Au Nain, il y a donc des couteliers experts et passionn\u00e9s, qui pour certains sont pr\u00e9sents dans l’entreprise depuis plusieurs g\u00e9n\u00e9rations.<\/p>\n","protected":false},"excerpt":{"rendered":"

Afin d’en apprendre un peu plus sur la marque Fran\u00e7aise Au Nain, notre \u00e9quipe s’est rendue \u00e0 Thiers, afin de d\u00e9couvrir le processus de cr\u00e9ation artisanal d’un couteau. Pour la…<\/p>\n","protected":false},"author":5,"featured_media":15952,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","_uag_custom_page_level_css":""},"categories":[923],"tags":[],"yoast_head":"\nFourniresto \u00e0 Thiers : visite du coutellier Au Nain. - Le Blog FourniResto<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fourniresto.com\/blog\/fourniresto-a-thiers-visite-du-coutellier-au-nain\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fourniresto \u00e0 Thiers : visite du coutellier Au Nain. - Le Blog FourniResto\" \/>\n<meta property=\"og:description\" content=\"Afin d’en apprendre un peu plus sur la marque Fran\u00e7aise Au Nain, notre \u00e9quipe s’est rendue \u00e0 Thiers, afin de d\u00e9couvrir le processus de cr\u00e9ation artisanal d’un couteau. 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Pour la…","_links":{"self":[{"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/posts\/4141"}],"collection":[{"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/comments?post=4141"}],"version-history":[{"count":9,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/posts\/4141\/revisions"}],"predecessor-version":[{"id":14958,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/posts\/4141\/revisions\/14958"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/media\/15952"}],"wp:attachment":[{"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/media?parent=4141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/categories?post=4141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/tags?post=4141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}