I know . . . you said
but I'm going to answer anyway
This is Opinel's next to largest knife, a #12, it is like a foot long over all.
I scored the blade with an abrasive cut off wheel more than half way through the blade where I wanted it to break, put the blade in a vise with aluminum jaw pads, took some huge arc joint pliers (channel locks) and bent the blade way way over to one side.
It didn't break.
I did it again but even further over.
It didn't break
I did that a few more times (by the way each time the blade came back to center and didn't bend) finally it broke off with way more difficulty and force than I could ever have imagined. I'm convinced. Opinels are good, thin is good. Anything requiring a thicker blade I shouldn't be doing with a knife. An axe or a saw maybe.
Of course there was that time I was batonning that super hard squash for dinner and cracked the blade . . . but that was just stupidity on my part and the kitchen knife was like under two millimeters thick at the spine. Used it for years after that and the crack didn't travel.