If you don't have an Opinel...

[Dagon]

> Sorry but I have no use for one. I don't see a reason to buy a cheaper knife just because it is a good value. I would rather stick with a better more expensive knife as you say a Sebenza or similar.

You'd notice that a basic Opinel #8, just as a standard SAK, is better at pealing fruit than the Sebenza.
I just gave you a good reason to buy an Opinel !

 

[nephildevil]

Sorry but I have no use for one. I don't see a reason to buy a cheaper knife just because it is a good value. I would rather stick with a better more expensive knife as you say a Sebenza or similar.

that's what they said about "a personal computer" or "the internet" aswell

now try to take away a man' pc or worse take away a man' pc' internet

more to the point, i'll probably soon be wondering how i ever done without a cheap mora lying around

 

[vjb.knife]

> Sorry but I have no use for one. I don't see a reason to buy a cheaper knife just because it is a good value. I would rather stick with a better more expensive knife as you say a Sebenza or similar.

You'd notice that a basic Opinel #8, just as a standard SAK, is better at pealing fruit than the Sebenza.
I just gave you a good reason to buy an Opinel !

I don't peel much fruit, I would prefer to eat the skin of apple, peach etc. and still see no use for this type of knife. I also have several SAK's and find them useful. I was only responding to the original poster claim that if you don't have an opinel you need one; I don't.

 

[vjb.knife]

that's what they said about "a personal computer" or "the internet" aswell

now try to take away a man' pc or worse take away a man' pc' internet

more to the point, i'll probably soon be wondering how i ever done without a cheap mora lying around

I fail to see the parallel between a cheap opinel knife and a pc or the internet???? This makes no sense at all.

 

[nephildevil]

I don't peel much fruit, I would prefer to eat the skin of apple, peach etc. and still see no use for this type of knife. I also have several SAK's and find them useful. I was only responding to the original poster claim that if you don't have an opinel you need one; I don't.

still as a knife nut you are obliged to be interested in a knife as sharp as an opinel

 

[nephildevil]

I fail to see the parallel between a cheap opinel knife and a pc or the internet???? This makes no sense at all.

haha i know, i only realised that when i had typed it down allready

 

[SIFU1A]

while i have a couple of opi's i use them for utility around the house and never ever carry them with or on me.

agree they cut pretty good for a cheap knife, for pocket carry or edc if i was wanting a cheap knife i would prefer a spydie byrd to an opi, just better ergos ie pocket clip, one hand opening, better lock.

but for less than $10 the opi's are "ok' for a utility knife.

 

[Vivi]

You'd notice that a basic Opinel #8, just as a standard SAK, is better at pealing fruit than the Sebenza.
I just gave you a good reason to buy an Opinel !

You know, you could regrind that Sebenza and have it cut better than the Opinel. I have plenty of Spydercos that outclass my Opinel #10 since I reground them.

If you don't peel your apples I'd consider it. Try scraping the peel with your knife sometime...

 

[Jennifer_B]

If you don't peel your apples I'd consider it. Try scraping the peel with your knife sometime...

It's just wax. You can wash it off if it bothers you.

 

[BJE]

I really like my Opinel and carry it often. They just have a more personal feel to them than a Spyderco or Sebenza. After you use it awhile and blade takes on a natural and dark patina, you can look at it and think about all the times you used it for it to be this way. I think about like when people gets scars, they remind us of the past. I can use my Opinel in public without frightening the sheeple, and I have yet to get a production knife that cuts as well as one out of the box and without requiring a major reprofiling. It isn't as heavy duty as most of the knives people carry, but it holds up just fine for me. If I did manage to break four Opinels over the coarse of my life, they would still be cheaper than blade of a Sebenza. They aren't for everybody because we all have our personal preferences, but they are very good knives for the money or even for a little more. That is why you should at least buy one to try, you just never know it might grow on you.

 

[Blue Sky]

It's just wax. You can wash it off if it bothers you.

The wax itself may not be a problem, but the stuff on the skin it seals in is. Lots of insecticide, fungicide, etc. sprays in use by commercial orchards these days. Personally, I'd rather not eat any of that.

Back on topic:
I own two Opinels, a no .11 and a saw. The 11 was a modding project that I ruined at the very end but I plan to try another, it's fun. It would make a nice camp knife I think. Big but light, easy to get sharp, and thin knives make good cutters IMO. The saw is scary sharp and very effective though a little short. It rides in my woods-walking bag.

 

[Kazeryu]

One of the 'fringe' benefits of the opinel is that the forced two-hand opening and construction materials make it significantly less threatening to sheeple. I know I've startled people once or twice by unthinkingly opening other knives at my normal speed.

I can't search (because I'm cheap) but I recall reading a post here on BFC a year or three ago about sealing the wood by submerging them in antifreeze...

Perhaps some kind person could link or quote that info here.



I love my #8, and I've almost never had an issue with swelling since I got a needle file and sanded out the pivot area and blade slot. I also didn't like the 'orange' look of the handle or their logo so I sanded it off and used a bit of tung oil instead.

I'm not sure why you would need to oil the blade - I've never had rust problems although the patina is almost black in some places.

The #7 is a bit small but I bought it to 'play' with in terms of handle modding. I'll get around to doing that as soon as I figure out where I put the darn thing...

 

[Vivi]

The wax itself may not be a problem, but the stuff on the skin it seals in is. Lots of insecticide, fungicide, etc. sprays in use by commercial orchards these days. Personally, I'd rather not eat any of that.

Yup. Try washing an apple real well then scraping it, you'll still get some wax, along with who knows what else (Dyes, insecticide etc.). Plus peeling apples is a great way to test sharpness. It's much more rewarding than shaving arm air.

My favorite sized Opinel is the #8. Small enough to not feel bulky in the pocket like a #10 but still offers a full grip for my larger than average hand.

Still the best thing about Opinels is their geometry. If they came ground with an edge as well then they'd be one of the only knives on the market I don't feel compelled to reprofile ASAP. I never oil the blades on mine, they develop a nice dark gray patina and from there don't look much different even after kitchen work. Speaking of food prep my #10 was my dedicated food knife for over a year.

Does anyone know how hard the steel they use can safely be heat treated to? I've always felt like the steel was soft when sharpening and would like to get one re-hardened to compare performance.

 

[Capt. Carl]

I don't peel much fruit, I would prefer to eat the skin of apple, peach etc. and still see no use for this type of knife. I also have several SAK's and find them useful. I was only responding to the original poster claim that if you don't have an opinel you need one; I don't.

Around here when we say 'need' we really don't mean it!

 

[thombrogan]

Does anyone know how hard the steel they use can safely be heat treated to? I've always felt like the steel was soft when sharpening and would like to get one re-hardened to compare performance.

IIRC, 1075 carbon can harden into the mid to upper 60's on the RC scale. Richard_J works with that steel a lot. The 12C27 can harden at least to RC60 according to BRKT.

 

[Quy4n8]

I would agree with the original post, if you are a knife nut (most of us are) then you ought to get one. I have a No. 7 and the smaller fillet knife; I like the carbon a little better than the S.S., but at the end of the day, not alot of difference to me. I would also agree that the No. 8 is a good all around size, the 7 is a little small for me.

Has anyone tried the garden knife, a drop point blade in a No. 8 slim handle? If so, what do you think of it? I am either going to get the standard No. 8 or the garden knife next.

Thanks.

 

[Vivi]

IIRC, 1075 carbon can harden into the mid to upper 60's on the RC scale. Richard_J works with that steel a lot. The 12C27 can harden at least to RC60 according to BRKT.

Thanks for the info. I plan to visit him someday so maybe I'll bring an Opinel and see what he thinks of re-heating it.

Has anyone tried the garden knife, a drop point blade in a No. 8 slim handle? If so, what do you think of it? I am either going to get the standard No. 8 or the garden knife next.

I owned one. This was before I knew how to sharpen so I can't comment on the steel. I liked the shape and found the handle comfortable. I'd like to get another at some point to compare the steel to the carbon.

Seems like the SS Opinels always had a bad reputation here, until lately it's been made known the SS is from sandvik. I wonder where people were getting their perceptions?

 

[thombrogan]

Thanks for the info. I plan to visit him someday so maybe I'll bring an Opinel and see what he thinks of re-heating it.

He's online now. Send a pm.

Seems like the SS Opinels always had a bad reputation here, until lately it's been made known the SS is from sandvik. I wonder where people were getting their perceptions?

Probably from me. I used to call up everyone on a daily basis and say "Stainless steel smells like a dead monkey's butt. That is all."

 

[yobbos1]

Oh! So that was you.

 

[enaray]

Well, I'm convinced enough. I've been meaning to get an Opinel and this thread has cinched it for me. I see a #8 in my immediate future. I can get over having a French knife. After all, I've got a couple of "made in China" jobs floating around.