Opinels

Hoodoo · Jul 20, 2000

Are their any other knives out there that slice like an opinel? Seriously. I was slicing some tomatos the other day and the opinel cut them like slicing through butter. My small sebbie just couldn't match the little opinel #8. The combination of thin blade and carbon steel make these knives incredible slicers. And all for about $10-$20 bucks a pop. Granted you have to sharpen the blade more often but they take to the steel quite well. And the pear handle and unique locking design make these some of the classiest knives ever made.

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Hoodoo

And so, to all outdoor folks, the knife is the most important item of equipment.

Ellsworth Jaeger - Wildwood Wisdom

johno · Jul 20, 2000

My best slicer in the kitchen is currently a Windmill knife by Robert Herder, which was $7.50 in Frankfurt. It's a 3in sheepfoot carbon steel paring knife that is 0.045in thick at the handle, and sharpens up like a razor. Next is a full tang 3 1/4 inch Mora blade in carbon steel, nominally RC60, that is 1/16 inch thick. The $4 to $5 3 inch Victorinox paring knives also slice well as they're about 0.05 inch thick, but the steel is on the softer side and needs to be touched up more often. I do like my Opinels though as like you say they do slice well, the lock is simple, robust, was the first lockblade as I understand, they sharpen up nicely and are elegant. The #10 fits my hand well.

Burke · Jul 20, 2000

Bang for the buck, the Opinels have no equal. And they come *sharp* right from the factory.

2Sharp · Jul 21, 2000

Hello!

I have a question concerning opinel knives, a friend told me that she had heard that there should be a "opinel knack", you tapped the knife on the handle in a certain way/angle and it was supposed to pop open.

Anyone ever heard this?? please let me know

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Be well!/Jonas aka 2Sharp

"May all your detonations be expected"

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Frank · Jul 21, 2000

Someimes the wood hanle will swell slightly and the blade will not open easily. You must hold the knife blade down and tap the non-pivot end against a hard surface. This will start the blade out of the handle. You'll still need to use your thumb to unfold the knife the rest of the way. If you buy an Opinel new in the box, there are instructions with a picture.

Frank

Rugger · Jul 22, 2000

I bought a bunch of the little ones at a gas station in France near the Belgian border in '86- I needed to get rid of some Franc coins & thought they'd make nice little gifts- I had a hell of a time parting with them- in 2 weeks' time I had fallen in love with them & didn't want to let any go. There are a couple from that batch (that weren't misplaced) still in use. Excellent knives.

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Runs With Scissors
AKTI# A000107

RH · Jul 21, 2000

For someone used to stainless steel and composite handles (like me), they are very high maintenance tools. Don't dare leave them wet for any time - the wood handle pivot will swell and the blade will rust.

I thought it would be a good non-weapon, pack along picnic knife, but I'm having second thoughts after not being diligent with cleaning after one outing.

maxegb · Jul 21, 2000

By the way , Opinel blades are the easiest blades to blue. Rub some cold blue on them and instantaneously the care time is cut in half.Now , if you dip the exposed part of the handle in boiled linseed oil the swelling,too , should be reduced.