New Addition to the Collection - Who Else Loves These Knives?

rogatsby

rogatsby

Joined
Jun 19, 2018
Messages
321
Got myself a new Opinel No. 7. I absolutely love it. It is sharp, cuts like crazy, and feels and looks great. I can see why it is considered such a classic. I think it is the epitome of a knife that is inexpensive but not cheap.

I got the carbon, so I am a little afraid of having it rust on me, so I put some oil on the blade for now. Maybe I will try to force a patina like some of the Opinels I have seen. Any tips on the best way to force a patina on these?

 
Forcing a patina is fairly easy, just cut any acidic fruit & vegs... let it sit a while then clean it up with water. Be careful with Opinel's & water, the wood handle expands with water and can make the deployment really tight. Various ways to avoid this; some people put a bit of melted wax inside the wood slot and let it dry first.

read some forums here for details on patina approaches:
https://www.bladeforums.com/threads/how-do-you-patina.1528643/
https://www.bladeforums.com/threads/forcing-a-patina-on-a-carbon-steel-blade.1545129/
https://www.bladeforums.com/threads/best-way-to-force-patina.1464442/
etc
 
I picked up a carbon no 8 opinel last week when i was down in the lake district .
As you say a very solid classic .
Look nice and extremely sharp from new .
Looking forward to getting a bit of character on that carbon blade .
 
They're great. I've got two, a No.8 and a No.10.
The 8 is my steak knife, and I'm planning on modding the 10 in some way.
I've already decided to get a few more the next time I order a knife, maybe a 6 and a 7.
 
The Opinels are great little knives. They cut stuff. Like a handle I can customize also. A little filing etc, some wood stain and a good wood finish and you have a great little knife that cuts and is very easy to carry all day long.
 
I like No. 8s. I leave them around the various places I frequent as backups in case I have forgotten my usual EDC or to hand to people when I don't want to give them my knife.

As has been said many times, a classic design.
 
I have more 8's than I do 7's, but I like the 7's more. Funny how that works. The thinner blade stock makes an already slicey blade into one helluva laser. If I ever had to preform some sort of self surgery I think my Inox number 7 would be my first choice.

The one thing I have noticed is that my Opinels almost never leave the house. They their lives in drawers and tool chests, they get used often, but never carried. Poor bastards, haha.
 
I can't say I love them. :( I like them-a lot; I have about 8 of them from #6 to #12, but they don't bring out the love factor of a Chambriard or a custom (nor do they cost anywhere NEAR as much :D). To me, some knives are more than a tool and some (like opinels) are just good, well (great), priced tools. :cool: They get fondled less than my Mcustas but used a lot more. :thumbsup:
 
I loved my #8 until it was confiscated by airport security in Halifax, NS a few hours ago (I kid you not). :mad: They missed it in my laptop bag in Toronto but got me coming home. My fault as I forgot to leave it at home before my business trip. :thumbsdown:

In any case, I mention this as it just happened tonight BUT it is a $12 knife. Great, cheap and readily available knife, but still only a $12 purchase.
 
dirc said:
Be careful with Opinel's & water, the wood handle expands with water and can make the deployment really tight. Various ways to avoid this; some people put a bit of melted wax inside the wood slot and let it dry first.
Click to expand...

I keep hoping they will start making plastic handles an option on their standard Inox line (say #6 through #12). No serrations, sawteeth, whistles, etc., just a standard Opinel with a plastic handle.
 
One of my oldest Opinels is a 7, as is my newest, which arrived a couple of weeks ago. The older one is from 1975 or so, and has a carbon steel lock ring and bolster. Although this knife has been living in motorcycle tool kits and tank bags for years, i have only carried it in my pocket a couple of times, due to the bulk of the flared pommel.

In recent years, the Porch opened my eyes to how easy it is to sand or carve the handles of these knives for carry. My two modified 6s get carried a lot; i will also sometimes carry a slimmed-down 8. I plan to do something similar to the new No.7. So far, I have not done much to the knife. I have modified the new-style lock ring so that it works like an older one. I also filed the trailing tip into a drop-point.

I bought the knife partly in order to see for myself how hard it was to modify the lock ring, and partly out of nostalgia for the old No.7 that I wanted to keep unmolested since it was one of my first Opinels.

8839AA4F-FF84-497C-B5A0-DBC3FBC39B6C.jpeg
 
Dunno if it’s the best way, but I kind of like the way the mustard patina turned out on this No.6.

B5321560-4EE0-4CB1-BF5A-220EE56DD603.jpeg
rogatsby said:
Got myself a new Opinel No. 7. I absolutely love it. It is sharp, cuts like crazy, and feels and looks great. I can see why it is considered such a classic. I think it is the epitome of a knife that is inexpensive but not cheap.

I got the carbon, so I am a little afraid of having it rust on me, so I put some oil on the blade for now. Maybe I will try to force a patina like some of the Opinels I have seen. Any tips on the best way to force a patina on these?

Click to expand...
 
rogatsby said:
...Opinel No. 7. I absolutely love it. It is sharp, cuts like crazy, and feels and looks great. I can see why it is considered such a classic....

I got the carbon, so I am a little afraid of having it rust on me, so I put some oil on the blade for now....
Click to expand...

You are not alone! Its a crazy french classic that's hard to put down.
Perhaps le stainless version might better suit Monsieur?
But for now just be exceptionally careful not to work with blades with rusty edges.
Rust is a sure sign of an idle knife...
 
I2EVLbH.jpg

Used my carbon no8 for a bit of food prep this evening .
Only used it in the kitchen to give it a try out to be honest.
First time using this one and man do these opinels cut well .
A nice patina showing for a first use cutting up some peppers and red onion.
 
Frontiersteve said:
I2EVLbH.jpg

Used my carbon no8 for a bit of food prep this evening .
Only used it in the kitchen to give it a try out to be honest.
First time using this one and man do these opinels cut well .
A nice patina showing for a first use cutting up some peppers and red onion.
Click to expand...

Very nice. Yeah, I have found my Opinel to be a supreme cutter. Cuts like a MF lol. I think that's one reason some people still like these knives. They do what knives are supposed to do, and do it better than almost any other knife - cut.
 
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