Opinel as folding kitchen knife?

Bob6794 said:
Just pick up some of the Opinel kitchen knives, and a Opinel folder of your choice to go along with it. There is no point in being this cheap and putting yourself and others at risk for food poisoning or other nasty things that can happen with a folder being used for food prep and eating.
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Yeah, that's a good point. That would probably make a good subject for a thread, but it's not the subject of this one. So which folding opinel do you think is the optimal size for cutting food? :)
 
I have an Inox #6 in the kitchen, but strictly as a fruit and veggie knife. its not a part of my carry rotation and being such a nice slicer I couldn't resist....not to mention the fact that the woman is very fond of the size/design and wont let me have it back. lol
 
Bigfattyt said:
I like the 10 in the kitchen, and am planning on getting a 12 in Inox. I am a fan of carbon steel, and have a few in carbon.

I have one #8 in Inox, and I love it.

I will be getting more sizes in Inox. As much as I like carbon steel, and the age and patina it takes on, the Inox takes an even better edge and holds it longer for me. Put an edge on one and they are great for fruit.

The inox gets the nod because it won't make my boys do the "carbon steel" face.
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That is so true! The chromium adds a abrasive resistance so depending on the steel and correct Heat Treat will hold a edge much longer than a carbon steel. I find that most of the time folks that like carbon are really sharpening junkies and can't
wait to get that carbon steel back on the stones.

I never use any folding knives in the kitchen and if i am in the field I bring one for fixed for food prep only. I know some love to use folders on meats for some reason, so I suggest you do the bleach water clean up so you don't make your loved ones sick or dead. Salmonella and other meat borne bacteria's can KILL a child , older person or someone not in good health. It happens several times a year across the USA.
 
I use a 9 carbon all the time. I don't recall every getting 'meat' up into the lock-collar, or joint area. In any case, all my knifes and boards get rinsed, sprayed with a bleach-vinegar tincture, then scrubbed off with soap and hot water. Haven't had any trouble with anything yet.
 
Something America's Test Kitchen found about cutting tough stuff in the kitchen. The stiffness of the blade is the most important factor. They found an interesting best choice based on price and performance. The kitchen line of Victorinox knives. I've got three. They're right.
 
In France and Europe in general, also now in Japan, one of the main uses for pocket knives is eating, even in restaurants, where sharp knives may be hard to find.
 
Rhinoknives1 said:
Just a word of caution using a folding knife with a wooden handle to debone uncooked chicken.
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That was a very, very, bad idea. Bad. "Tell me something I don't know." I'm sure you are thinking. :D

I'll throw this in, Opinels have been widely used as table cutlery for a long time in France. Not quite the same as food prep....
 
I have a 7 and 8 and also a set of paring knives all in carbon. They are peerless slicers and are very useful in the kitchen. My wife likes to pack the folders when camping, picnics, bbq's.... for the entree fee of $8 you gotta get one.
 
BladeScout said:
One cant have too many Opis!
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Second that. I have an Inox 6 in my beggy sweatpants, an 8 laying on my cutting board in the kitchen and a 9 in my backpack. Use at least one them every single day for food.

In terms of raw cutting ability, it doesn't get much better than an Opinel.
 
marcinek said:
That was a very, very, bad idea. Bad. "Tell me something I don't know." I'm sure you are thinking. :D

I'll throw this in, Opinels have been widely used as table cutlery for a long time in France. Not quite the same as food prep....
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I'm not sure who started the raging chicken debate but this has become an unseemly display of poor culinary etiquette. I mean, what manner of uncivilized barbarian would use anything other than their teeth to remove a chicken from its bones??! Tsk tsk.... ;)
 
marcinek said:
That was a very, very, bad idea. Bad. "Tell me something I don't know." I'm sure you are thinking. :D

I'll throw this in, Opinels have been widely used as table cutlery for a long time in France. Not quite the same as food prep....
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My intention is to inform the folks that aren't as brilliant & worldly as you are about the dangers of using folding knives on uncooked meats. :D

The Opinels have been sold as pocket sized knife for snacking Baguette, cheese & fruit knife since their inception. I don't care for them personally, but to each his own.
 
I ve had an opinel in my pocket since i was 6...looonnnng time...growing up in france this is the knife of choice to do it all.from eating,wood choping to fire making.....kids carry the number 8 usually and it is still the number in my pocket today
 
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