Opinel Hardnes

F

Frank Hillary

Joined
Mar 29, 2005
Messages
149
Hi,

Can anyone, maybe Cliff, tell me what the hardness of the stainless Opinels is?

How does it compare to their carbon steel blades?


How good is ther heat tretmnt?

Best Regards
Frank
 
Frank Hillary said:
Hi,

Can anyone, maybe Cliff, tell me what the hardness of the stainless Opinels is?

How does it compare to their carbon steel blades?


How good is ther heat tretmnt?

Best Regards
Frank
Click to expand...

Can't tell you the hardness but the stainless steel Opinels are very good knives. Slightly harder to sharpen than the carbon version but still take a super sharp edge. You just can't go wrong with any Opinel in my opinion.
 
Hi jacknife,

Thanks for your coments. I also like them but was wondering if the carbon retained some cutting advantage over the stainless steel

Best Regards
Frank
 
I tried both carbon and stainless, and I prefer their carbon steel.

Maybe their stainless is just, not a good one.
 
I can't tell much difference between the stainless and carbon Opinels other than the carbon seems to take a slightly finer edge when stropped. The edges on both last about the same amount of time for me, which isn't terribly long compared to most other knives I have, for example, if you're cutting something like cardboard. On the other hand, if you're cutting apples or cheese and the like, the edge-holding is more than adequate. If I had to guess, I'd say the RC hardness of both is in the low 50s.

Keep in mind the Opinel blades are convex, and to take full advantage of this, you should sharpen with draw strokes on sandpaper on top of a mousepad.
 
Frank Hillary said:
Hi jacknife,

Thanks for your coments. I also like them but was wondering if the carbon retained some cutting advantage over the stainless steel

Best Regards
Frank
Click to expand...

Hi Frank.

I found very little difference between the carbon and the stainless. If you pressed me I'd say for sharpness the carbon was fractionally better.

If you already have a stainless Opinel and are wondering if the carbon versions are better I'd say you won't find much difference, but for what they cost buy a carbon and try it anyway, you can't have too many Opi's.
 
The AG Russell online catalog lists the stainless steel Opinel as 56 rc. He doesn't list the hardness of the carbon steel models, but I would guess in the 54-56 range.

The carbon steel might not be as hard as the stainless, but in my experience it sharpens to a finer edge.

Like Jacknife says, they're so inexpensive you can buy a couple of each and see which you prefer. An especially good deal is the gift box of ten carbon Opinels for $60 at SMKW.

Best Wishes,
-Bob
 
Frank, forget about hardness. Opinels work just fine and that's all you need to know. I'm not trying to be rude, but I think a great many people are overly concerned about the hardness of blades. Opinels are a traditional and time tested design that is simple, durable, comfortable to use, and very economical. I've used both stainless and carbon steel Opinels and I like them both, though I tend to buy carbon steel blades. Lately (the past year or so) I've been seeing what seems to be a new model, their #8 Garden Knife. I have one I'm keeping and I've given away a couple of them to close friends. That model uses a stainless spear point blade in a more slender handle, and I think it works just fine. I usually buy my Opinels from eknifeworks.com just as I do my Victorinox knives.
 
Dr. Mudd said:
Lately (the past year or so) I've been seeing what seems to be a new model, their #8 Garden Knife. I have one I'm keeping and I've given away a couple of them to close friends. That model uses a stainless spear point blade in a more slender handle, and I think it works just fine.
Click to expand...

I like the Garden Knife too, bought half a dozen of them.


e9f46038.jpg
 
Hi Folks,

Thanks for your replies. I agree with Keith that their hardness is around the low 50s. Stil, like evryone else says, they just cut fine.

Best Regards
Frank
 
Frank Hillary said:
I agree with Keith that their hardness is around the low 50s. Stil, like evryone else says, they just cut fine.
Click to expand...

If you are a simple worker with a common pocketknife like a SAK or a Laguiole and you chip it because the blade is hard, you have a defect in the blade. If you roll the edge because the blade is somewhat soft, you take the small steel they will provide and straighten the edge in a second.
 
Hi Esav
I completly agree with you. I prefer a softer steel because it will not chip and can be fixed easily even of the edge is a bit dinted. Whenever I go hunting, I carry a knife of Rc57. It can be sharpened with a simple pocket stone in the bush.

The only thing I dont like about the carbon Opinels is that they tend to rust and pit under the wood in the hinge.

Best Regards
Frank
 
Frank, I have a smaller opinel carbon blade which I used alot for gutting fish. The knife is real sharp and I like the carbon blade to use as a striker for a flint. But I don't know if I don't not clean it good enough but mine has a little rust on it by the handle. Unless it is dried fish blood stained on the blade? But for the money you really can't complain they are a good cutting tool.
 
Frank Hillary said:
The only thing I dont like about the carbon Opinels is that they tend to rust and pit under the wood in the hinge.
Click to expand...

Frank, there's 2 problems with Opinels, and one solution for both of them. :)

First, as you say, they can rust, especially inside the pivot where you can't get at the blade to clean it. Second, if the handle gets wet, it will swell, and that makes it hard to close (or open) the knife.

Take a clean, dry, new Opinel and soak that handle -- especially the front end by the pivot -- in oil. Food grade mineral oil will do fine. Some people remove the metal parts and soak the whole handle in oil. That's very effective in preserving it when it's going to be a real outoor knife, perhaps a bird-and-trout.
 
Hi Esav,

Gee - You are my king of guy.

I have been doing exactly that. Instead of miberal oil, I have used linseed oil. Works great. Great little knives, though I still like to know the hardnes, jut to compare it with other knves. My file will not tuch my CS Voyager, but will work away at the Opinel. The carbon blades feel a little harder. Maybe thers varition from batch to batch.

You know what? I hate to admit this, but My Opinel 12 cuts far better than my Voyager. Yet the steel doesnt seem all that hot. I think like Cliff says its in the geometry. The only knife that I have seen that cuts better is one I made from saw blade. All the factory made blades that I see are way to thick. The Opinel is just right.

Best Regards
Frank
 
Tactical folders have their place. The blades may be a little thicker, the edge may not be as acute. This also translates to durability. You can take them in to work and cut plastic straps and sheeting, heavy cardboard or cord. The blade won't chip or roll, and its cutting power will not degrade easily.

But if you want to save money and are willing to sharpen and maintain an Opinel or a Sodbuster or a Mora, go for it. Its performance can be worth the extra work.
 
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