Can not open opinel No.8

It's really not high maintenance. If you don't like having to worry about rust, get a stainless one. If the handle swells up on you, open it by tapping the end of the handle on something. Problem solved.
 
Smokinape said:
The "proven design" seems to be one that is high maintenance and difficult to open at times...

I don't understand the constant praise these knives get...
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well, they are very cheap, easy to make (low cost), not a lot of materials and excellent slicers and easy to sharpen. I sharpened one for a french guy on a holiday, he had it for about 20 years he told me.

the wetness thing is an issue, I agree

thanks maethor for the guide to new opinels, will try that :thumbup:. I use linseed oil, which is one of the most used oils for prepping wood.
 
This is the traditional way the French have solved the problem, and they even have a name for it, though it escapes me at the moment.
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The name is "shepherd's tap" if I remember correctly. Don't know how it is spelled in French.
 
Smokinape said:
I don't understand the constant praise these knives get...
Click to expand...

A lot of it is probably bandwagon riding, or people getting caught up in the romance and history of such a simple bade.

I bought one based on the 'best knife under 30 dollars' thread. Yet another BF recommendation which turned out to be a let down.

I don't hate it, and I do actually use it but honestly...

It is not as easy to get sharp as low cost byrd or kewshaw knifes.
It requires the most maintenance I have ever witnessed in a blade. (keeping things relative boys.)
It is in no way 'high quality' or 'high durability'. (Again relative to other knifes.)

It is however a neat example of knife history, a great conversation piece, and a worthy collector. Just don't inflate it to unrealistic proportions and understand what the knife is and isn't and you will be happy.
 
They definitely aren't "high durability" nor should they be expected to be. They're precision slicers. You'd be hard pressed to find a knife that'll cut an apple better. :cool:
 
:jerkit:dissasemble the entire knife. soak in cooking oil overnight and let dry for 24 hrs. hope this solves it in the long term:jerkit:
 
Two posts and ol' Binka's already stepped in it. In case you don't know how to read, that smiley's reserved for Whine & Cheese.
 
Save your money and buy a bottle of mineral oil. It's the same thing, only cheaper. And you don't have to put up with the stupid fragrance.
 
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