Humility, the path to excellence
Umiltà,strada per l'eccelenza
Xavier Biancarelli , a renowned cutler and feron metalworker, has been based in Porto-Vecchio since 2008. He left his high school friends in Porto-Vecchio to train with the greatest names in cutlery. Today, his knives are sought after by collectors and cutlery enthusiasts the world over.
Xavier perpetuates his skills to preserve an ancestral tradition, underlining his deep commitment to keeping alive a practice rich in history. He doesn't like to talk much about himself, but he becomes loquacious when he shares his passion for the art of cutlery.
His anecdotes and explanations are captivating: you listen to him without tiring, and his discourse is so rich that it may even make you want to entertain the idea of a career change.
His grandmother taught him to handle knives with respect from an early age: "You cut your meat at an angle, not from the front, so as not to disaffect it and use it for other tasks".
He'll tell you all about it: the history of the Corsican stylet, an instrument of vengeance in Corsica, the art of sharpening, cutting wood during the rising moon from August to January when the wood is driest, the principles of crystallography, etc.... Through his magnifying glass, he reveals his work, which requires unsuspected technical skill; your hands will be able to hold the rough, polished steel, and rub shoulders with his handcrafted tools, which are inimitable by industry. He spends many hours in his workshop, sometimes 200 hours for a single piece.
You'll understand why Xavier Biancarelli has been honored with several distinctions for his work, testifying to his expertise and the excellence of his one-of-a-kind creations. Make an appointment with him and push open the door of his workshop to come away truly impressed, totally subjugated, and deeply amazed!
1. The beginnings of my passion:
When I was a child, my father gave me a knife by Jean Biancucci, an artisan well known in the cutlery world for his faithful reproductions of the traditional Corsican knife. When I was 15, I created a replica of my mentor's knife, and twenty years later he congratulated me on the quality of my work.
2. Craftsmanship and know-how:
- If you had to explain to a 5-year-old how a knife is made, what would you say?
I'd say: wait a little longer, and around 7/8 you'll be able to learn, because the earlier you start, the easier it will be. - What are the essential skills needed to become a master knifemaker?
Accept frustration and respect the material.
3. Materials:
- What materials do you prefer to use for the blades and handles of your knives, and why?
I love all materials, wood, horn, mammoth ivory, but it's working with steel that fascinates me, and it's through the creation of my knives that I can sublimate it.
4. Design and innovation:
- How would you describe the style of your knives?
Each knife is unique, both traditional and modern, reflecting my respect for the classic art of knifemaking while incorporating contemporary elements. - What was your most innovative or unique creation?
Making your own steel as a professional is something very rare. There are only 3 of us in Europe who consistently produce. 90% of the material I use is Corsican and I create my knives from A to Z.
5. Challenges and achievements :
- What has been the greatest challenge of your career as a knifemaker?
I want to preserve an ancestral tradition with rigor and humility. - What is your proudest achievement to date?
Passing on knowledge: I'm currently an instructor at France's only cutlery school in Montpellier. Some twenty students will be graduating from the school.
6. Culture and tradition:
- How does Corsican culture influence your creations?
The Corsican knife has played an important role in Corsican daily life for generations. Each region has its own history. In the agro-pastoral tradition, it was the shepherd, guardian of the knife, who carved the kitchen utensils because he had the time. - Is there a particular superstition or Corsican cutlery tradition that you follow?
In Corsican religion, iron is cursed, and anyone who receives a steel knife is given a coin to restore its heat.
7. Personal life:
- What do you do this summer to relax when you're not making knives?
I work in my restaurant next to the forge, fish and go to the beach with my little one. - If you could give one of your knives to anyone in the world, who would it be and why?
I have great respect for the man who trained me, and today I've created a knife that's more technically advanced than his, in terms of the manufacturing process. I'm going to offer him one.
8. Quick questions:
- Mountain or sea?
Both, for the sake of balance. - A Corsican dish that goes well with an artisan knife?
Not a dish, but a tomato. Cutting a tomato with a knife whose micro-toothing is perfect is a treat for me.