opinel - never needed more than a strop

D

dirc

Joined
Jan 31, 2018
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Just thought I'd mention this, since I've had my opinel #8 in bubinga for over a year now, and have been using it quite a bit, esp for food prep/camp food etc

I've dulled it quite a few times, but the full flat grind combined with the really thin blade stock has meant I've never once had to actually use a stone on it, just a strop. Gets really razor sharp.

I'm curious if anyone else finds the same thing? Or which other blades do you get this ability with?
 
Presuming the knife was sharp to begin with, I rarely use a stone or hone on my knives.
Stropping keeps a working edge on my knives (most have a 10xx or 400 series stainless blade(s)), even after skinning a couple deer.
 
good point... stones & hones really are best used when an edge is mangled or needs re profiling
 
dirc said:
Just thought I'd mention this, since I've had my opinel #8 in bubinga for over a year now, and have been using it quite a bit, esp for food prep/camp food etc

I've dulled it quite a few times, but the full flat grind combined with the really thin blade stock has meant I've never once had to actually use a stone on it, just a strop. Gets really razor sharp.

I'm curious if anyone else finds the same thing? Or which other blades do you get this ability with?
Click to expand...

Carbon or stainless?
 
When I first came to the forum I would devour and try out info from all of the sections including learning how to sharpen knives from economy stones to systems to dmt plates in learning about stuff. Now though, I hardly ever sharpen a most of my knives are pretty sharp to begin with and more often than not, I just use this thing and notebook paper. The catch is I try not to have too many current super steels like S110v or that are too hard. It works great on all knives to keep a solid working edge:

6TeyqhH.jpg
 
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