Can't decide which Opinel. Please help.

J

joepa150

Joined
Mar 15, 2010
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350
I have decided to give one a try. My father has a no 8 and no12. I want one to carry in my pocket and the no 8 seemed a bit too large for my liking.
So I was thinking of either a no 6 0r no 7. It will be used for everyday cutting and the occasional fruit (apple).

Also I can't decide if I should get a beechwood Carbone or stainless in Olive/Walnut/bubinga. I like the wood options on the stainless and the fact that I don't have to worry about patina (can't decide if I like patina or not). On the other hand I like the Carbone because it should be a bit easier to sharpen and I can use it to experience patina on an inexpensive blade vs my expensive carbon blades.


Any suggestions (besides buy both cause their cheap)?
 
I'd go with the stainless version in your case. I've read many times that the Sandvik steel is excellent and, other than the patina, acts very much like the XC90 carbon. The biggest reason is because you indicate its use as a fruit knife specifically. One of (okay, probably the only) thing I dislike about carbon steel is the smell put off when interacting with acidic foods.

I know the old "buy both!" is slightly obnoxious, but I intend to do just that. I want to do a side by side test to see which is better and in which areas. For my own edification if nothing else. ;)
 
I have a No.6 in olive wood that sharpens up quite easy. I'm not big on patina myself and for the above reason I'd avoid it for food prep. Now a bubinga with patina would be flashy, but now we're getting back in buy two territory. Can't go wrong with any of them for the price.
 
If you're going to eat apples I'd go for the stainless (unless you like that metallic tang).
The carbon does patinate very quickly so the tang will fade over time and use. The carbon keeps a sharper edge and is easier to sharpen.
I never really liked the fish tail handle so I usually sand off the upper "fin".
The opinel 8 garden knife (spearpoint blade) and the opinel "slim" range already have this mod done to them.

If you go for the beechwood you won't feel so guilty about trying to do this mod and messing it up (it is fairly simple though). The beech is also easier to carve in the first place (apart from the olive wood)

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EDIT: PS; they get pretty small pretty quickly a number 6 would almost be a 3 finger knife for someone with big hands.
 
For fruit-slicing use, go with the stainless. Opinel's 'carbone' is great, but it'll leave a rather tangy 'character' behind on acidic fruits, when sliced with it. That steel reacts pretty strongly to acids; it'll patina quickly, and will also discolor whatever fruit you're cutting, as well as radically alter it's flavor (very metallic tasting).

I have both a 'Carbone' and a walnut-handled 'INOX' in the No. 08 size. Love them both. I think you might be on the right track in looking at a No. 06/07 size; my No. 08's blade is just long enough to poke my hand if I'm not careful in apple-slicing tasks (apple in one hand, knife in the other). The just-shorter blade of a No. 7 might just be perfect for the apples. :)


David
 
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Keep in mind that a No.6 is the smallest size with a locking ring.
 
I'd definitely go with a stainless in either the number 6 or 7 package. I've had both, and I think there is a definite gain in edge holding with the 12c27. Maybe not a huge amount, but noticeable to me. And the olive wood has some great grain pattern to it. And like others have said, the stainless won't taint the taste of your food like the carbon will.

Carl.
 
I'd also go with a no. 6 stainless. I have one and love it.

I do want to point out, however, that carbon doesn't impart a funky taste on apples and the like forever, only until it's well patinaed.

-- Mark
 
Whoa Joe!

I've seen that model, and it's beautiful. Really great choice:thumbup::thumbup::thumbup:

I just hope you don't think it's sooo pretty that you won't use it like an Opinel should be used.:D

Carl.
 
jackknife said:
Whoa Joe!

I've seen that model, and it's beautiful. Really great choice:thumbup::thumbup::thumbup:

I just hope you don't think it's sooo pretty that you won't use it like an Opinel should be used.:D

Carl.
Click to expand...

It was only $19 shipped so a normal person shouldn't be to worried about it. I on the other hand treat my $5 Rough riders as if they were made of gold. lol

In my opinion the Beechwood gives it an unfinished look. The darker bubinga looks more finished. Also that mirror polish looks sweet. I think the only other knives that I own that have that are SAKs.

I will post a photo once I receive it.
 
When I carry in Opinel it's usually a 06, I own both Carbon and Inox, and appreciate both. As much as it pains me to say it I can't find a whole lot of difference in the way of edge retention, but I'm no metallurgist. The luxe model is pretty attractive. But the old beechwood is more than serviceable for me, still I enjoy admiring my Luxe from time to time.
 
I have two #6's and one #8. I greatly prefer the #8 but it may be a little larger than you were looking for. Either way can't really go wrong with an opie!

I say get both and make the one you like least a backup knife :)
 
I have 6 and an 8.
The 6 is a bit more pocket friendly, but I wouldn't call the 8 "pocket unfriendly". YMMV

I find the 8 definitely more friendly in use. It provides more real estate for a good handhold.
 
Great choice! I love carbonne but the sandvik 12c27 is a great steel, originally used for razor blades and so...... Yeah, I'll say it, you can get it shaving sharp! And at the hardness they tend to temper it too it's pretty tough too.
 
I picked up a No 6 in walnut Inox this weekend, nice little knife, enjoying it more than I thought I would.

I guess the French grow a decent Walnut tree over there, not as nice as our Missouri walnut here mind you, but a fine cut of wood nonetheless.
 
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