Opinel - Just another cheap folder, or excellent enginnering?

jackknife said:
Will-

Just recently I did a side by side test with a carbon #7 and a stainless #7. I used corigated cardboard and there was hardly any diference in them that would be noticable in edc. After almost 100 cuts in the cardboard the carbon opy was doing a LITTLE better, but on a day to day use you won't know the difference unless you have a job cutting up cardboard all day.
Then you'd be using a stanley utility knife.
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Intersting, thanks. I guess the carbon is more traditional. I use the SS (no.8)as kitchen knife camping and it is excellent for that application. My no. 6 carbon get used for MUCH worse unconventional tasks like scratching and shaving rocks and light duty prying (which although it bends a bit, I have yet to actually break it). The edge obviously gets alot of abuse, but is super fast and easy to restore to shaving sharp.

Will
 
jackknife said:
Just recently I did a side by side test with a carbon #7 and a stainless #7. I used corigated cardboard and there was hardly any diference in them that would be noticable in edc. After almost 100 cuts in the cardboard the carbon opy was doing a LITTLE better, but on a day to day use you won't know the difference unless you have a job cutting up cardboard all day.
Then you'd be using a stanley utility knife.
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Thanks for posting that.

Although steel does contribute to the quality of a blade - afterall it is the "heart" of a knife - there just seems way too much emphasis on the steel over other aspects.

As many have found despite 420HC almost being regarded as "junk" steel - there are many quality knives produced that use 420HC.

The SAK - uses a steel that could hardly be called "premium" and treated to a hardness of only 55-56HC - yet there aren't that many who complain about the SAK steel.

Even John Juranitch author of "The Razor Edge Book of Sharpening" prefers stainless over carbon steel........

The Opinel is a great example where the stainless (Inox) variety should be "on paper" much lower quality than the plain carbon steel - even Opinel says so - yet in practice many have found that there is hardly any major difference in terms of performance between the plain carbon and stainless. Of course there will be those who will insist that the carbon is superior - I cannot argue - only to say I much prefer the stainless version and I know the two samples of the #8 are some of the sharpest knives I have - where the term "scary" is truly applicable.

Perhaps in this case, and others, it's the blade's geometry that is a major contributor to the knives' sharpness/cutting ability over the actual steel used - as Cliff Stamp had tried to show in his post:

Geometry and proper sharpening vs steel quality - by Cliff Stamp

--
Vincent

http://UnknownVincent.cjb.net
http://UnknownVT.cjb.net
 
Vincent-

That is something that has always irritated me, the way some people will turn their noses up at a steel that is not the "latest" but in real use they would not know the difference in day to day carry.

The humble Opinel is a perfect example as is the sak. Unless you have a job as a proffessional buffalo skinner or work in a warehouse opening cardboard boxes all day 99.9% of the folks out there are not going to notice a big difference. And if you have that kind of job, you will have a more specialized tool available.

Yes the carbon opy will out cut the stainless, but you have to push things for it to become apparant. But then undersome cases the stainless may have the advantage. In a real humid environment the carbon edge may dull from microscopic corossion on the cutting edge even though the knife shows no rust. Or if you cut some tomatoes on a picnic, the stainless may be better.

I just think that in some cases the difference may be accademic. Like whats faster, a Lambogini or a Ferrari. Compared to what we all drive in real life does it matter?

Lots of people knock the steel in a sak, but I've been toting a sak around for the last 30 years alongside my carbon stockman and it's always cut what I wanted, no problem.

Time for a reality check.
 
"I much prefer the stainless version and I know the two samples of the #8 are some of the sharpest knives I have - where the term "scary" is truly applicable."

So, you see there sneaky. They don't cost a lot but they do at least four woods
umpteen sizes and a couple of Steels. Before you know it you have a draw full. Get to about 40 and it could have been a Sebenza :eek:

Well ok 50 :D
 
I received the 1088 model as a thank you gift from someone that knew I collected knives. Used at a couple of outings with family and friends (BBQ's/Picnics/Wine Tastings and the like) and it worked like a champ. Would I carry it every day? Probably not (otherwise how could I justify my expenditures to my better half). Would I get another for the use mentioned above? INDEED!
 
I regularly use a stainless #8 as a picnic/lunch knife. The thin edge with a full flat grind means it will cut well even when the actual edge has gotten dull.
 
here my custimized opinel 12:

opinel.jpg


Black Blade (vinegar & mostard), Filework (my first :)), reshaped handle..
It lives in my kitchen :D
 
jackknife said:
With an Opinel and a sak you really don't need another knife.
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Shhhhhh...don't tell us that!

It is true though..they are "collection killers". I have a lot of great folding knives by Chris Reeve, William Henry, Benchmade and Spyderco etc but my Opinels and SAKs get more use.
Sometimes I do need one-handed opening though, and that is where the Sebenza, Benchmades and Spydercos come into their own.

My modded number 8, carbon:
 
here is mine (presently, in front of me...)



It was a usual No10 last week, now the blade is "reverse tanto" (thank my little dremel !) and the handle are now partially chestnut and ebony !
It was really easy and fun to do ! :D
 
UnknownVT said:
Even John Juranitch author of "The Razor Edge Book of Sharpening" prefers stainless over carbon steel........
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His conclusion was based on meat workers and similar where plain carbon steels won't work well edge retention wise due to corrosion. However this doesn't hold for tool steels. For example M2 does a lot better in meat work than 1095.

But as for steels in general, a lot is made of it, probably too much, but makers are responsible for a lot of this as many times I have seen knives promoted for properties which have nothing to do with the steel but depend on the way the knife is ground.

You can make a better knife from better steel, but few people push steels to their maximum point so often better knives are made from less premium steels because the maker uses them more effectively. I would take a SAK over many knives for a lot of cutting because of how it is ground.

Of course I have knives made out of better cutting steels, but not every knife I have seen out of a more "premium" steel would cut as good for as long, plus be as easy to sharpen.

jackknife said:
I just think that in some cases the difference may be accademic.
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The main reason that the differences are not seen is that the edge grinds are far too thick, as the edges are decreased in thickness and made more acute then differences in steels can be seen readily just cutting up a piece of plastic or breaking down a few cardboard boxes or whittling some hardwood.

-Cliff
 
Hey Freddy, i love your mod

Ive been collecting the Opinels since i was in switzerland and it was the most affordable credible knife there is. I usually go for the carbon ones and then patina it with lime juice. razor sharp.

Gave a No9 to my bro when i came back. he chipped the blade by prying somehting and then later slcied off his fingertip in an accident wiht taht. i took back the blade. I have since re-pointed the blade and patina-ed it back again

Thanks for the advice wiht the petroleum jelly and linseed oil as well i will try that. I talked before. my opinel is gumming up i hdrop a few drops of victorinox tool oil on my Opinel Joints to keep them moving. Once i took them while iwas snowboarding. the blade did not move when i looked at it later

Anyone hear anything about this? i heard that if you deep fry your knife it helps keep the moisture out?

Thanks for the info
marcus Wong
KL
 
Bobwhite said:
Like a Frost's of Sweden Mora knife. No BS, just pure functionality. Everyone should have one of each and at their prices there is no reason not to.
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One of each? What should I do with all the rest? :D

I can't understand how Opinels (yes, and SAKs too) are sold at that cost.

I am surely not complaining.
 
hi marcus, i love your country ! :D
I was in Kuala 2 months ago (and before, Tioman island !)
I would recomand it to everybody !

a drop of oil in the joint is surely a good thing that your Opinel appreciate ! :D

My mod is the easiest you could do with an opinel !
Just cut the blade with a "dremel" like instrument (mine cost me 15 usd with all the tools) ...
then according to the new size of your blade, reduce the handle...
If you want additionnal fun, you could file the handle (keep 5 milimeters of wood each side),

then clue nice wood on it and file it again according to your taste...) then wax it and it's finish.. it takes 2 or 3 evenings to do it!
 
I think that opinels are pretty good knives for the inexpensive price, they lock well and there easy to sharpen and have a handle that can be modified easily.
 
I think Opinel actually have one of the better locks. OK you have to remember to lock it but it will always lock up tight. Also if you are tourqing the knife if you twist the lock the same way you are torquing it won't unlock but get tighter.

Very good knives for the price. Simple and very functional and also easy to customise.
 
thanks freddy :)
That will definately be a project for the future.. need more knives first heheh and see what i can do wiht the getting like non standard wood for the handle for that one. (pear/olive)
marcus
 
do opinels cut well? yes

are they priced right? yes

could ya make do with just an opinel?? sure ya could

am i gonna carry 1 instead of my usual spyderco Ti ATR/crawford perfigo/emerson CQC8? **no** - no pocket clip, for 1 thing, ergos on my usual edcs are better (much better, of course they are much higher.....) they just arent something i would carry i have better stuff to choose from. for the $$ they are "ok" though.
 
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