Opinel sharpening tips

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PAPA SMURF 8 ME

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Oct 6, 2013
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Okay, so let me start off saying that i am not the best sharpener in the world. That said, i can usually get hair shaving sharp knives on a sharpmaker with steels that i guess are much harder than opinel carbon steel (s30v, d2 etc.) I have also heard that opinels are easy to get ridiculously sharp, and no matter how hard i try i cant seem to get a great edge. Is there anything that i do no know when it comes to sharpening carbon opinels? Is the blade grind slightly off of 40 degrees? Is it a fluke in the opinel? Is it me? the latter is most likely it, but if i could get some input it would be great. Thanks
 
I use the Sharpmaker at 40, mark the edge with a Sharpie and maintain that on my #8. Gets stupid sharp.

The thing is, almost no knife comes from the factory at a perfect angle. A Sharpie will help you find the right angle unless you want to reprofile.
 
The sharpie is more to see if you're actually sharpening right to the apex. Generally sharpening angle problems leave you just taking metal off the shoulder of the grind, not touching the actual edge. The sharpie will show you.
 
Dangerously said:
The sharpie is more to see if you're actually sharpening right to the apex. Generally sharpening angle problems leave you just taking metal off the shoulder of the grind, not touching the actual edge. The sharpie will show you.
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^ Yes what he said...... :D
 
Wow. this is stupid sharp. Knives should not be this sharp. I suppose my trouble was that the knife was ground unevenly, and i am so spoiled by benchmade, and spyderco that i was ignorant to the fact that this problem exists. For 15$ i cant expect an amazing blade grind, and it is an awesome knife. Thanks for the help guys.
 
Same problem here. My number 9 opinel wasnt sharp on the tip so I busted out the sharpie and did a few swipes on the sharpmaker. What do you know, wasn't hitting the edge. I did a little reprofiling on my smiths diamond hone. BAM! Stupid sharp
 
Yup, it's why I generally reprofile my knives now so that the blade is ground evenly and at an more acute angle. It makes a big difference. If you haven't already I would just reprofile that Opinel to match your sharpmaker perfectly it make life a bit easier.
 
Sharpening (and using) a piece of Opinel 1095 Carbone is one of the joys of working with blades. It will definitely get stupid sharp and hold it for a while with heavy use. But it's so easy to bring it back to stupid sharp again. Once you acheive a burr use very light pressure. I love 1095 Carbone. I use pretty much all 1095 in my kitchen these days and it does an amazing job on vegetables and meat. Goes through tomatoes like a laser beam.
 
Bob6794 said:
To my knowledge Opinel uses XC90 for their carbon steels not 1095.
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^This. And they publish it as such on their US distributor's web site. :thumbup:

Here's some quoted text from Opinel USA's official site, regarding steels used:
"OPINEL CARBON STEEL XC90 (ACIER AU CARBONE)

Opinel knives "Carbon" blade series are made using steels with a high carbon content, which is what makes it possible to achieve the excellent hardness after heat treatment, guaranteeing the good strength of the cutting edge, resistance to wear and easy sharpening.
Carbon has a low resistance to corrosion caused by moisture, which means that certain precautionary measures are necessary when using and storing the knives: we recommend that you avoid damp environments and that you dry and grease the blade after use.
The hardness obtained after heat treatment are theoretically slightly greater in steels that do not contain chrome. The cutting strength is therefore better with a “carbon” steel and sharpening of carbon steel blades is much easier than sharpening of stainless steel blades."
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Having said that, it's very similar to 1095 in it's ability to take an extremely fine edge, and easily so. Very low abrasion resistance means it's easily ground/sharpened on simple tools, and very fine grain makes for very fine edges.


David
 
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what would be the ideal angle to sharpen them at. my choices are 40 or 30. I don't use it for heavy cutting (thats what my presidio is for). I use it for cutting fruit, and light work. I was thinking 30 but wanted a second opinion. Thanks
 
PAPA SMURF 8 ME said:
what would be the ideal angle to sharpen them at. my choices are 40 or 30. I don't use it for heavy cutting (thats what my presidio is for). I use it for cutting fruit, and light work. I was thinking 30 but wanted a second opinion. Thanks
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That's always a safe bet for most uses, on par with what you describe. I don't think you'll have any problems at 30. :thumbup:


David
 
If you are just using the sharpmaker, 30 inclusive makes for a sweet cutting edge. Sharpen at 30 degrees with the medium and fine stones thoroughly. Then switch to the 40 degree setting with the flat sides of the fine stones. Do maybe 4 or 5 really light strokes to set a microbevel. Then strop it on some leather. You should be able to whittle hair with that.

Since I've gotten better with freehand sharpening, I take my angle a little narrower and finish with a 30 degree microbevel for screaming sharp but I think you will be happy with a 30 degree edge with 40 degree micro. The stropping really makes a difference. :)
 
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