Opinel Question

H

Humint

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Apr 1, 2011
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Maybe someone knows the actual answer to this but do they make any of the premium wood (olive, etc) handled knives with the carbon blade? I prefer carbon even though my inox' are no slouch. I love my olive wood inox no.8 but just wish the blade was carbon. The beechwood handles just feel too light and not dense enough for me (I know they are actually tough but the feel is not quite right to me). I know I could blade swap but I feel I would stretch out the lock trying to do so.
 
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The 'carbone' models from Opinel are only available with the varnished beech handle. All of the upgrade handle choices only come with the stainless (12C27Mod) blades.

Beech is pretty tough stuff; might feel light, but it's actually quite hard. I've been carrying mine daily, and it seems to resist knocks & dings quite well.


David
 
Have you tried an Inox Opinel ? (I mean this in the politest way possible) As much as it pains me to say it, I can't tell a noticeable difference in edge retention, and am amazed at the edges I can get on 12C27, it's good, serviceable stainless. Still, even at that there's just something about a patina...... I like and use both at the end of the day, but didn't let the Inox turn me off from some of their "premium" woods.
 
whetrock said:
Have you tried an Inox Opinel ? (I mean this in the politest way possible) As much as it pains me to say it, I can't tell a noticeable difference in edge retention, and am amazed at the edges I can get on 12C27, it's good, serviceable stainless. Still, even at that there's just something about a patina...... I like and use both at the end of the day, but didn't let the Inox turn me off from some of their "premium" woods.
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I do like the Inox steel, like you though I LOVE the look of a patina!
 
^^Agreed. The 12C27Mod from Sandvik is good stuff. Very fine grain, so it's gets very sharp. Edge seems to retain a little bit of 'tooth', even when polished to a higher degree. Takes a little longer to sharpen, as with any stainless when compared to simpler carbon steel blades. At very thin edge angles, I've found it to be a little more durable than the carbon blades, which become more vulnerable to impact damage & dings on a very thin edge.

I definitely wouldn't rule out the stainless Opinels, based only on the steel. If there's a particular handle wood that you like, go for it. I think you'll find the INOX blades pretty agreeable, if you give 'em a chance.


David
 
I really need to get some in the stainless. I only have one, a small #7 that has the carbon steel, and a skinny tail handle.

It has just impressed the heck out of me. Slices wood unbelievably.

It was just wicked at castrating cows. Sliced like I could not believe!

I need a bigger model, with more handle.

I have been looking at the ebony versions.
 
Humint said:
Maybe someone knows the actual answer to this but do they make any of the premium wood (olive, etc) handled knives with the carbon blade? I prefer carbon even though my inox' are no slouch. I love my olive wood inox no.8 but just wish the blade was carbon. The beechwood handles just feel too light and not dense enough for me (I know they are actually tough but the feel is not quite right to me). I know I could blade swap but I feel I would stretch out the lock trying to do so.
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Actually, if you used a spring clip pliers on the lock to open it just enough to remove it, it would not damage or spring it out of shape. I have removed the lock on my #8 with the walnut handle and replaced it with no damage to the lock or the knife. I only did this as an experiment to see just how the knife was put together. They are amazingly simple and trouble free. Not much to go wrong with one, other than losing it.

Blessings,

Omar
 
You can order the Opinel #8 Ebauche with a carbon blade and cherry wood handle. Of course you do have to sand and shape the handle yourself to finish it. Not as hard as you might think.
 
There's also the #8 "1890" - you get a carbon blade, untreated cherry handle, and a nice looking goatskin sheath....
Edit - and there's no lock ring on this one
 
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Just noticed this on the Opinel USA site:

"17. Why does Opinel do not offer a wider range of carbon blade models, why just beechwood handle?
Several reasons are at play here. Some woods like olive wood for example contain oils that are very corrosive and simply would deteriorate a carbon blade regardless if you take care of it or not. The other and probably most understandable reason is that many of us would not know how to take care of a carbon blade or even realize/know what it is. In the grand scheme of things expanding the carbon blade range would be detrimental to the brand as it would simply create more issues then good."

Thought that was interesting - had never heard that about olive wood before....
 
jwren said:
Thought that was interesting - had never heard that about olive wood before....
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Agreed, on both counts-- intriguing, to hear and think about the "official" perspective, plus the insight on olive wood. Thanks for posting that.

~ P.
 
pertinux said:
Agreed, on both counts-- intriguing, to hear and think about the "official" perspective, plus the insight on olive wood. Thanks for posting that.

~ P.
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And I was thinking about getting an olive wood Opinel like yours and switching in a carbon blade - guess I'll reconsider... :)
 
jwren said:
And I was thinking about getting an olive wood Opinel like yours and switching in a carbon blade - guess I'll reconsider... :)
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No, no, you should still do that. See if the Opinel company is right, and all.

We'll wait here.

free-party-smileys-799.gif~original


~ P.
 
chemistguy said:
hahaha wow. definitely stick with the carbon steel. I hate cheap stainless, won't take or keep a very good edge.
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Opinel's stainless is anything but "cheap" (in the "low quality" sense of the word). They use 12C27V Sandvik, which is an excellent cutlery steel. :thumbup:
 
I have a few thoughts to contribute to this.

Here is a quick cell pic of my three user Opinel folding knives.



Opinel Raw Walnut:

My friend Sam (Avoidspam) graciously gifted this to me. I did a fair amount of mods and finished the wood with a hot one week soak in Raw linseed oil. One month cure time in ideal conditions and this walnut is stunning in person. Love this knife and left the lock. The stainless takes a wicked edge and holds it.

Opinel 1890 Cherry:

This was a gift for a job. I slowly modded it while using it daily. The cherry is soft and soaks up anything that touches it. Linseed oil was NOT cutting it. I took about 3 weeks to do a Danish Oil finish final coat of renwax buffed off with a dry/clean wheel. Lots of mods on this one including stag blade stop. 1.22 ounces my favorite to carry. After all the finishing work its now VERY tough and weatherproof.

Opinel Ebony:

This came with a mirror polished stainless blade. I knew refinishing would be a lot of stock removal judging by the buffed out nail nick and logos. I did a blade swap and then noticed how wavy the grinds were on the blade. Fine on the rustic 1890 but not so much on the refined Ebony. I reground the blade from spine to apex and gave it a microbevel on my stones. Cork belt finish 600 grit. This also has everything refinished, stag blade stop and crocus cloth finished collar.

Summary:

They are all great and to give my 2cents on the steels I found differences. The carbon IS softer but I did side by side cutting tests on cardboard, wood and whittling. Cardboard side by side they both still slices newsprint after a lot of cuts. I could not pick up on much difference and they both still shaved. Slicing green woods neither dulled. Whittling green woods neither deformed or chipped.

As for carbon being weaker I don't think so. I think this may be due to MICRO burrs from over sharpening. I say this after making SURE my two had NO burrs and doing my cutting tests.

I found it was easier to form a burr by accident on the carbon due to the softer steel, but once the edge was properly finished it has been STRONG. The stainless sharpens easier in my mind. Anyhow, just some insights from my usage. Take it for what its worth to your day to day.

Kevin
 
You could buy an carbon opinel with beechwood handles and also buy whatever premium wood opinel you and switch the blades. Taking an opinel apart is quite simple. I believe it is only 5 pieces: The handle, the blade, the locking ring, inner ring, and the pin.
 
knifecollector73 said:
You could buy an carbon opinel with beechwood handles and also buy whatever premium wood opinel you and switch the blades. Taking an opinel apart is quite simple. I believe it is only 5 pieces: The handle, the blade, the locking ring, inner ring, and the pin.
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Yes indeed you could. But then, as someone else posted (Sarah?), you're left with a bunch of unwanted orange-varnished beechwood handles with inox blades. Yuck! ;)
 
chemistguy said:
hahaha wow. definitely stick with the carbon steel. I hate cheap stainless, won't take or keep a very good edge.
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This is exacty the reason to choose the Sandvik steel. They don't do 'cheap', and the performance of the 12C27Mod will prove it. But you do have to actually try it first, before writing it off.


David
 
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