Laguiole Knives
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Laguiole Butter Knives
Each Laguiole butter knife here is shaped by hand at Laguiole en Aubrac in France, ready for the toast rack and the butter dish. It is a proper butter spreader, meant for butter, jam and soft cheese on toast or crackers. The blade carries the maker’s name, so you can tell these apart from the many factory-made butter knives sold as Laguiole. The range also includes other handle woods.
Some people call it a butter knife spreader, and choosing between the models starts with the handle. Olive wood and juniper get a satin finish, while the zebu horn tip is polished, so you can go for a soft, matt look or a glossier one. You also receive a certificate of authenticity, numbered for your knife.
•Shaped by hand in France•A true spreading knife•Hand-wash only•
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Laguiole Butter Knives
139€
- GBP: 118£
✗ Back in stock soon
Out of stock
Click to be notified when back in stock
Laguiole Butter Knives
139€
- GBP: 118£
✗ Back in stock soon
Out of stock
Click to be notified when back in stock
Laguiole Butter Knives
139€
- GBP: 118£
✗ Back in stock soon
Out of stock
Click to be notified when back in stock
Laguiole Butter Knives
139€
- GBP: 118£
✗ Back in stock soon
Out of stock
Click to be notified when back in stock
Laguiole Butter Knives
139€
- GBP: 118£
✗ Back in stock soon
Choosing a wooden butter knife or a horn one
A wooden butter knife in olive wood or juniper is satin-finished, with a natural look beside a breadboard. The zebu horn tip model is polished, so it is glossier, which some prefer on a more formal table. Both kinds do the same daily job at the table, so pick the one that matches the rest of your cutlery. For more on handles and table styling, see How to Choose a Laguiole Butter Knife.
Video · 0:19
Watch the juniper model
A satin-finished juniper handle on a knife shaped by hand at Laguiole en Aubrac in France.
Laguiole butter knives for breakfast and tea
You will reach for one at breakfast, with toast, crumpets and marmalade, and again at tea, when there are scones to split and spread with clotted cream and jam. Keep one in the butter dish and give each guest their own on a side plate if you are laying the table properly. For a matching table, pick the same wood for the knife in the butter dish and for each side plate. With a handle in olive wood, juniper or zebu horn tip, the knife looks as good on a tablecloth as it does on the kitchen worktop.
What makes a French butter knife different?
Mostly the way it is made. A French butter knife from Laguiole en Aubrac is shaped by hand in France, while plenty of knives sold under the Laguiole name come off factory lines. It is a small piece, yet it gets the same handwork as the larger knives from the same maker. Every handle is cut from wood or horn, so the grain or the flame changes with each knife. You will find the maker's name on every blade.
Common questions about butter knives
What does a butter knife look like?
It is shorter than a table knife, with a blunt edge and a rounded end, so it spreads without tearing the bread. Some have a slightly wider blade to carry more butter. The Laguiole en Aubrac models in this range come with a handle in olive wood, juniper or zebu horn tip.
How do you use a butter knife?
Use the tip to take a little butter from the dish, then spread it over a slice of bread with the blade held almost flat. At a formal meal, break your roll into small pieces and butter each one as you eat it. The handle is wood or horn, and Laguiole en Aubrac shapes every one of these butter knives in France, by hand.
How do I look after a wooden butter knife?
Clean it by hand after each use, dry it with a tea towel straight away and put it away dry. Every handle in the range is wood or horn, and neither type ever goes in the dishwasher, whichever model you choose.
The care leaflet sent with each delivery sets out a short routine: hand-wash, then dry at once.
