Timeless works with sharpness – Le Journal de Montréal

Hunting and fishing enthusiasts are not necessarily big consumers of artisanal products, but there is one element that stands out for this clientele.

• Also read: Good places for small game

At the end of a day of fishing, in the gutting hut or in the field after a fatal shot at a wild animal, we inevitably talk about cutting tools. The name of certain knife manufacturers often comes up, but that of a great local craftsman is also often mentioned: that of Séguin. Anyone who owns one usually says proudly: “I have a Séguin”.

At its beginnings

Éric Séguin from Labelle has been making knives since he was a teenager. At the age of 14, the 48-year-old bought blades from catalogs and grafted onto them handles that he fashioned himself from bones, feathers, jaws, etc. that he found in his father’s taxidermy shop.

At the age of 17, he joined the renowned cutler Grenier full-time. “Roger was my mentor for eight months. “He taught me all the basics of making special knives,” explains Mr. Séguin modestly. This master of the field then invited me to stand on my own two feet and develop a business model that would do him no harm. In just a few weeks, I developed from an apprentice to a potential successor and finally to a competitor. I then targeted the Ontario market so as not to damage it at that time.”

When Grenier ceased its activities in 2005, Éric decided to be more present in the province of La Belle.

Recipe

All blades are cut from carbon, chromium and manganese stainless steel sheets. Once they are cut into the desired shape, they are hammered, sanded and polished. They are then subjected to a heat treatment that ensures the desired hardness and remarkable edge retention.

The final processing step will be a cryogenic treatment, which, among other things, ensures the desired flexibility for filleting knives.

custom

There are no limits to the choice of handle, also known as grip. It can be made from a piece of wood, a piece of feather or bone, etc. He even assembled handles with a stranded whale tooth, a fossilized mammoth tusk, etc. In fact, your budget and your imagination are the only limits to what can come from it.

Once assembled, sharpening is done manually with a soft stone and finishing is done with a belt like the one used by the hairdresser. It is possible to engrave a name or a short phrase to immortalize everything.

The case, which some also call a sheath, is cut from thick cowhide and assembled in the workshop. Its aesthetics can be personalized upon request.

CULINARY

Éric Séguin has developed a complete range for the kitchen, ranging from paring knives to chef’s knives. There are even steak knife sets. He also creates a variety of artisan supports to showcase everything well.

Timeless works with sharpness – Le Journal de Montreal

Photo provided by Patrick Campeau

FILLET KNIFE

This long, narrow blade is flexible enough to bend to remove meat as close to the fish’s ribcage as possible. The ergonomic handle ensures a good grip and the guard prevents fingers from slipping towards the ultra-sharp blade. Éric Séguin also explained that this type of knife is very useful in the kitchen for deboning or simply slicing pieces of meat and game.

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Photo provided by Patrick Campeau

CLIP POINT

The rounded shape of this blade type is ideal for gutting elk, deer and bears. The curvature makes skinning and degreasing easier. This is one of the most popular shapes among Nimrods.

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Photo provided by Patrick Campeau

DROPPING POINT

This sharp, tapered tool facilitates the extraction of intestines while minimizing the risk of perforation. The slightly raised angle prevents unwanted cuts when it comes to separating the final part of the digestive and reproductive systems. It is also good for other outdoor activities.

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Photo provided by Patrick Campeau

WISH

This skinner is the ideal tool for removing fur and fatty tissue. Its shape encourages greater wrist movements to make cleaner cuts. The abdomen makes it much easier to perform this type of work.

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Photo provided by Patrick Campeau

► To learn more or see his new creations: eseguin.com or 819-686-2603.

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