Question About Opinel

AF

AF

Joined
Jan 14, 2000
Messages
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How to the Opinel models without a lock stay closed? Just friction I'm guessing which makes them unsafe as pocket knives. My model 8 will flop open if the collar isn't twisted to hold it in.
Also, anyone have any experience with the folding saw? I'm thinking of waiting until the Spyderco comes out but I like the Opinel products.
 
The collar is supposed to hold it in the open or closed position. Maybe your collar is too loose. A little self-help might be in order. Just try squeezing the collar a bit with a vise of wrench. Don't overdo it--just a bit.
 
On the older model opinels its not possible to lock the blade in the closed position, all that keeps then closed is friction. I have an old No.12 that becomes loose sometimes, try soaking that end of the knife in a glass of water over night, the wood should swell up. For a more permanent fix try using linseed oil or similar.

Will
 
the opinel museum website said that you should take off the collar and tap the rivet with a hammer against a piece of metal. this will make the rivet expand slightly and prevent it from swinging open.

don't over do it or you could end up damaging the pivot.
 
I have filed down the bottom of the collar on my old Opinels so they lock when closed, I avoid the smaller Opinels with no lock, they are IMHO an accident waiting to happen.
 
Someone mention Opinel? Just bought my first one to use as a steak knife. Used once and the blade is stained like crazy!

1. Why?
2. How do you get the stains off?

Wicked sharp knife. I can slice the aroma of the steak into cubes!
 
Originally posted by cockroachfarm
Someone mention Opinel? Just bought my first one to use as a steak knife. Used once and the blade is stained like crazy!

1. Why?
2. How do you get the stains off?

Wicked sharp knife. I can slice the aroma of the steak into cubes!
Click to expand...

1. It is most likely carbon steel, not stainless.

2. Flitz metal polish works very well, or you can just leave the patina on the blade. Although it is a form of oxidation, it is fairly stable and will actually prevent further rust from forming on the surface of the blade. If you don't like the staining, simply wipe a bit of mineral oil on the blade after use. It keeps the blade looking nice and it's nontoxic.
--Josh
 
Originally posted by Josh Feltman
...If you don't like the staining, simply wipe a bit of mineral oil on the blade after use. It keeps the blade looking nice and it's nontoxic.
--Josh
Click to expand...

That's what I usually do with knives that touch food. Except in this case, by the time I had finished dessert, then washed the food residue off the blade, dried it, and headed for my "knife room" to get the mineral oil - the blade had already stained! Unbelievable. (But it still makes a great steak knife. Think I'll buy 5 more for a complete set.):cool:
 
When I got my Cold steel Twistmaster, with its Opinel-inspired lock and a Carbon V blade, I rubbed the blade down with lemon juice to get the patina started evenly. I think it looks great myself. It's very dark now but at first it had a beautiful iridescence.
 
Originally posted by Esav Benyamin
When I got my Cold steel Twistmaster, with its Opinel-inspired lock and a Carbon V blade, I rubbed the blade down with lemon juice to get the patina started evenly. I think it looks great myself. It's very dark now but at first it had a beautiful iridescence.
Click to expand...

Esav-- funny you should mention that. I find the colors produced by a patina to be quite beautiful.
--Josh
 
cockroachfarm,

There´s a thread about blueing HI-C blades with lemon juice. I had blued my HI-c opinel with white vinegar but latter on I got a gun blue kit and used it, came out very dark and pretty nice.

That being said, I´ll add that I had that one for years and another one before and only gave them regular maintenance (i.e. "keep them clean, dry and sharp"), they developed a nice dark patina over time and never gave me problems.

I have three Opinels in stainless and use one of them regularly, it´s a good knife too.
 
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