Opinel deep fry???

That's pretty interesting. I don't speak german, but it seems like he demonstrates with a wooden chopstick or something how deep frying it drives out either air or water, and I would assume replaces it with oil. It looks like he removed the factory finish before putting it in the oil.
 
Dude. Seriously... You've never heard of "messer schnitzel" before?

Pfftt... some people.:)
 
Doing this to change the color of the handle. You can do without oil, wrapped in foil and placing in oven.
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Simplified translation:

Sand it. Inside and and out.

15 minutes @ 170_ish celsius.

It's done when there is no longer stuff bubbling out of the wood.
 
Google translation of video description:
"My Opinel No, 9 I wanted to improve. So I just did it in hot oil.
After this treatment, it was nice and dark brown, and can be opened and wonderfully close.
I'm curious how it is out there."

For looks and function, it seems.
 
Sealing the wood handle on Opinels is a good idea, but I would think vegetable oil would get stinky in time. I melted a dab of hard floor wax (Johnson) into my #8 Carbon's blade slot, worked it around the outside of the handle and locking mechanism, and it hasn't stuck since. Darkened the handle a little bit but use will do that, too.
 
I wonder if the heat from frying also hardens the wood, like hardening a stake in fire. Frying would both force in oil and harden the wood in one step. Pretty neato.
 
The problem with this, I just realized, is that the frying temp can easily get into the tempering range of 350°F for the steel. If you can control the olive oil and keep it below 300° it should be okay, but that isn't always so easy.
 
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