Coming back to Opinel!

I notice Opinel has a compact kitchen knife, about 4" long blade, broad, shaped between a santoku and a chef. It would have many uses around camp or farm.

Though my big Opi (I forget the number; blade's about 4") was my al fresco dining knife, in the kitchen about all my pocketknives do is halve English muffins and peel apples. I like my tapered Coghlan in the pocket though.
 
It's amazing what a lanyard can do for you. I bought one, forget which size it is, on my birthday this year. I bought a small one for my father, which he loves. The one with the lanyard has Inox steel, the one I got for my pop has carbon steel, tiny no collar, and the other one I have is carbon steel. Great knives for the garden and general duties outside.

Like peeling an apple when you're done cutting grass :)...
 
Henry Beige said:
...My No.8 is currently undergoing conversion to a drop point. I have similar plans for the 10 Slim. Thank you Mr. Graley. It should be pointed out that I don't have an original bone in my body, and have taken inspiration from these pages for all of my modifications.
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Most welcome, it's good to stir the creative juices sometimes!
G2
 
jackknife said:
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I... just came to think of them as a the knife equivalent of a 1960's VW bug.
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A 2cv Citroen would be more appropriate as both are French, simple and sturdy... and have no link with any politician... :)
 
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I picked up a Opinel No 7 over the weekend at a local Flea Market. Was amazed how nicely it cleaned up and the edge. I was proud of the purchase for a mere $1.50 I gave for it !!! :eek:
 
I like Opinels. Great slicers and inexpensive. Wide blade is also better for spreading than a sak. Get a few and toss one into each pack, tackle and tool box. At a few bucks each, you can use it without worry of damage or loss.
 
Victorinox paring knives are also excellent and similar to opinels........I am tired of thick tactical folders,that are hard to sharpen and not cut even close to these thin workhorses.For hard use theres always an axe or prybar or a screwdriver somewhere,(house,car,etc).Generally I did regrind on beltsander on most knives I got straight from factory, but still for pure cutting thin stock , decent steel like 12c27 inox or victorinox inox are all you need.
 
lonestar1979 said:
Victorinox paring knives are also excellent and similar to opinels........I am tired of thick tactical folders,that are hard to sharpen and not cut even close to these thin workhorses.For hard use theres always an axe or prybar or a screwdriver somewhere,(house,car,etc).Generally I did regrind on beltsander on most knives I got straight from factory, but still for pure cutting thin stock , decent steel like 12c27 inox or victorinox inox are all you need.
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The Vic paring knife lives in the kitchen drawer next to the Opinel. Cuts like the dickens and with the blade sheath is still so light weight that it rides totally un-noticed in pants pocket. Very very handy knife. Did I mention that is cuts like the dickens? :)

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But the Opinel still gets grabbed for slicing a quick breakfast muffin.
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Jackknife,My Opinel 10 stays in kitchen 24-7 too,do not like to open and close it when it gets wet.It is one of best kitchen knives I have:)!Victorinox and Opinel paring knives are awesome too,hair whittling sharp with no effort,on back of plate or sharpmaker,just in few strokes.Compare how these cut vs modern tactical folders.........I own more than 100 tactical folders-fixed blades and have no use for most of them.Simply geometrys on them suck for cutting and real world use,and are more for show.The other one that beats most tactical folders is my large locking victorinox Alpiner,and Mercator cat knife in stainless steel.Spydercos are nice,but theyre too thick for my taste too,had endura which was fully reground but lost it.Ill probably get another one and do full regrind of blade.Delica is one of my sharpest knives,but its reground too,and is too short for what I need.Opinel grinds their knives perfectly.I might look into one of traditional pattadas ,have seen that you have one jackknife.Even steels like 420 are enough when heat treated properly,all it matters is geometry ,that is what gives performance.
 
Simple, their beauty is found in their functionality. I try to buy a new one each Summer when I cross the border into France.

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I love their coloured handle models!

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lonestar1979 said:
Jackknife,My Opinel 10 stays in kitchen 24-7 too,do not like to open and close it when it gets wet.It is one of best kitchen knives I have:)!Victorinox and Opinel paring knives are awesome too,hair whittling sharp with no effort,on back of plate or sharpmaker,just in few strokes.Compare how these cut vs modern tactical folders.........I own more than 100 tactical folders-fixed blades and have no use for most of them.Simply geometrys on them suck for cutting and real world use,and are more for show.The other one that beats most tactical folders is my large locking victorinox Alpiner,and Mercator cat knife in stainless steel.Spydercos are nice,but theyre too thick for my taste too,had endura which was fully reground but lost it.Ill probably get another one and do full regrind of blade.Delica is one of my sharpest knives,but its reground too,and is too short for what I need.Opinel grinds their knives perfectly.I might look into one of traditional pattadas ,have seen that you have one jackknife.Even steels like 420 are enough when heat treated properly,all it matters is geometry ,that is what gives performance.
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You owe it to yourself to get a traditional Sardinian resolza. Great slicers, right up there with the Opinels.

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Jackknife,another good one is Opinel steak knife, the blade is 11cm long and it has thin convex grind and is in 12c27.I find this knife awesome too,not just for cutting steak but for any task.Discovered it not too long ago,and what I like is longer blade thats thin and whittled hair after few strokes on ceramics.Too bad knives like these are not more popular,as it beats almost everything on market for pure cutting.I am soon going on 3 month field trip and this Opinel steak knife will be my only knife,used for food prep,cutting meat,bread,fruits,fish.Maybe Ill bring spyderco delica just to have it on me for edc.and dmt diafold sharpener.
 
My new #8 and #9 Carbone knives showed Saturday. I took a strop to them yesterday. It is amazing how thin you can slice walnuts with these things.

On another positive note. When you tell your wife that there are two knives in the box and that you are still south of $40.00. All seems right with the world.
 
12c27 that opinel use is very good,decent edge holding,doesnt rust and very easy to sharpen.3-4 strokes on ceramics is all it takes to bring it to razor sharp.
 
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Three Opis (plus one more not in the photo) top to bottom: #9 (carbon), garden #8 (stainless), #6 (carbon), plus a photo-shy #8 (stainless, with the bubinga wood handle).

These three all got the same dye treatment on their handles: sanding, then soaking in Rit brown clothing dye, then several layers of urethane. I don't trust my woodcarving skills, or I'd try to make them truly original.

One small mod to the #6 since the photo: I filed a notch on the lock ring so that it can be locked closed. It's an older model, so it lacks that feature, which seems a very good one, given how sharp these things can be. Hate to reach into a pocket....
 
Opinel is having a new paring-steak knife,with plastic handle and awesome blade,11cm long,serrated and plain edge,this one Im getting for sure:)! Similar to victorinox paring knife.Cant beat value of these knives.
 
Breakfast with Opie,

Pepers and onions,



Add in some sausage,



Add two eggs and some cheddar cheese and place gently on a few reheated leftover biscuits.



Left overs rock,
 
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