If you don't have an Opinel...

Capt. Carl

Capt. Carl

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Jun 16, 2006
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then what are you doing? Go out and get one! It's only like 8 bucks and it is an awesome knife. Make sure you get a carbon one. I have the number 8 and it is a great utility size. the 7 is a bit too small in the handle but the 8 is just right. The thin blade and pointy tip is awesome and the carbon steel (1095?) will take a hair whittling edge easy. Rebeveling is a cinch. I've been using this thing for a few weeks and the more I use it the more I like it. Ring lock is secure and easy to use too!

Go get one if you don't have one. This has been getting a lot of time over my sebenza recently!:eek: Definately the best knife bargain around.

opinelbx8.jpg
 
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Capt. Carl said:
then what are you doing? Go out and get one! It's only like 8 bucks and it is an awesome knife. Make sure you get a carbon one. I have the number 8 and it is a great utility size. the 7 is a bit too small in the handle but the 8 is just right. The thin blade and pointy tip is awesome and the carbon steel (1095?) will take a hair whittling edge easy. Rebeveling is a cinch. I've been using this thing for a few weeks and the more I use it the more I like it. Ring lock is secure and easy to use too!

Go get one if you don't have one. This has been getting a lot of time over my sebenza recently!:eek: Definately the best knife bargain around.
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They are good knives for the price, but they have some issues. The stain/rust if you look at them funny. And if the wooden handle gets wet, it can swell and make opening/closing difficult. And even when locked shut, they can open just enough to expose the tip in your pocket. Not a good thing. They are great for what they are, but not something I would carry if I had other options.

-Mb (who does agree that you can put a wicked edge on them in a minute or two with a fine stone)
 
The_Monkeyboy said:
They are good knives for the price, but they have some issues. The stain/rust if you look at them funny. And if the wooden handle gets wet, it can swell and make opening/closing difficult. And even when locked shut, they can open just enough to expose the tip in your pocket. Not a good thing. They are great for what they are, but not something I would carry if I had other options.

-Mb (who does agree that you can put a wicked edge on them in a minute or two with a fine stone)
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Yeah, they rust. But that's all part of carbon steel. You are supposed to oil it regularly and keep it dry. Haven't had any problems even in the heat with the wood handles but i do keep it oiled well. Also the blade on mine locks completely closed. I can't get it to expose the tip. Maybe you arn't pushing the lock over far enough.
 
I have two. They are very good knives but a bit thin in the blade for my liking. There is a scene in the French Connection where "Frog #1" uses an Opinel to open a mussel which he promptly eats raw, but then again he's French...
 
If you buy a knife with a carbon steel blade, you should expect spend a little extra time at the end of your day rubbing the blade down with a light film of oil from a rag. It's just part of the territory. Personally, I like a slight patina on my Opinels...I think it adds a particular character to the knives you use to show that they've been effectively use. That being said, I don't let them get to the point where they look like absolute $#!^. It's also easy to get a sort of blued finish with the controlled use of something like lemon juice.

Opinels are fantastic knives for their price, and for a higher cost point. Effective cutters, comfortable handles, simple but strong locking mechanisms, and a distinct ease of resharpening. My personal favorite in the carbon steel hawkbill. Get an Opinel for a "beater" and you can't go wrong. ;)

It's all already been said.

God bless.

KATN,

Wade
 
I hear about people using opinel's to cut fruit and vegetables. Doesn't the oil make the food taste nasty?
 
I have a #8, two #9's, and a #10 all in carbon.

They are simply amazing blades for the money, as noted.

Only thing for me is that they are a bit bulky - I like a slim, light carry.
So I just ordered one of the Opinel slim type knives which AFAIK are available with stainless blades only. Heck, for $12.95 I pulled the trigger. :D
(Maybe it's 12C27 like the Laguoile knives.) :thumbup:
 
Yep , no oil on mine either. Thats what I got trouser legs and long sleeves for. Maybe a quick like over the tongue then wipe on pants. I've never had a carbon opinel go "brown " on me.
They are just awesome for the price quality knives.
 
Doesn't the oil make the food taste nasty?
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I've never oiled any of mine, but if I did, I would use mineral oil. I would not use any petroleum products on food prep knives.

First time I saw an Opinel, I was on a 21-day desert survival program in Utah. The instructor, a long-time desert expert, had a midsize Opinel with a locking ring.
 
In contrast I only have stainless steel Opinels. They also work very well in my opinion. On my last holiday I used the relatively big number 12 as a chef's knife. Indeed it excelled at food preparation.
For those who don't have one: if you have big hands, then I would recommend the number 9, and possibly the 10 rather than the 8. A number 7 seems to be just right for most women. And a very nice holiday knife is the recently released number 10 with a corkscrew. I will give one to my dad. I also have a nice limited number 8 with bubinga wood handle, and on that one the blade is polished - in all this looks like a classy knife then.
In general i agree that Opinels (and Laguioles for that matter) are excellent EDCs for most people. When you pick it up, it immediately feels right and that's why this classic design (just as Laguioles) is still very popular.
 
They are great knives for the money and will outcut more expensive knives, but the fact that they are a two-hand opener means that they don't get much pocket time with me.

I do however have them stashed around the home/shed/tool box as inexpensive beaters.

I recently bought a no12 when I was in France. Big beasty!
 
Bob W said:
I've never oiled any of mine, but if I did, I would use mineral oil. I would not use any petroleum products on food prep knives...
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Mineral oil IS a petro product. It's just a room-temp melting paraffin, a long chain hydrocarbon which the body can't digest. That being said, it IS food grade and OK to use on blades, etc since it's non-toxic and (essentially) tasteless.

JMH
 
No doubt they're probably decent knives,but as a rule I don't buy anything French made.I don't drink,so I see no need for their wine & their cheese stinks.
 
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Opinels are like pocket scalpels. Great cutting performance and a heck of a value. I consider them to be the mora of folding knives.
 
Yes, Opinels are great. Does anybody know for sure what steel the Carbon versions use?
 
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