Stainless Opinels?

B

BenHarris

Joined
Apr 30, 2014
Messages
524
I just ordered an Opinel No. 6 in walnut, (my favorite handle wood). I have only ever used the carbon Opinels, so I am a bit apprehensive about this new steel... How do yall feel about these stainless Opinels?
 
The stainless are great. I like the carbon a bit more because it's such a traditional knife but their stainless gets just as sharp and may even be a bit more abrasion resistant than their carbon. Great steel.
 
The only Opinel I own is a #4 with a stainless blade. Tiny little thing but I've got no complaints about the steel.
 
The Opinel web site says they use 12C27 MOD, hardened to a 58.
This alloy is close to 420HC composition. Buck hardens their 420HC to a 58. If you like Buck knives, you should be good with the stainless Opinel.

Personally, I find them very satisfactory. The stainless is not hard to sharpen and holds an edge well.
 
I have a few carbon and a few stainless Opinels. I find the stainless take a little longer to sharpen but hold their edge better. They can take an extremely sharp edge. I think you will enjoy it :)
 
After years of using the carbon I switched to the stainless many years ago and found them actually a bit better. I think Opinel takes the 12C27 to the max and gets more edge holding out of it than the carbon steel blades that are a bit softer. These days, I wouldn't bother with a carbon Opinel.
 
^^^
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Their Stainless sharpens easily, takes a fine edge, and responds to steeling. It's a lot like carbon. Their carbon steel is a bit on the soft side and the edge can roll.
 
My walnut #8 in stainless is my go to kitchen knife, never even goes in a drawer. Slices like a laser & sharpens easily. Have other French knives in this steel and really like it.
I think I can get my carbon #7 a little sharper, faster but that is probably my imagination.

Tom
 
I am with everyone else, the stainless is very good! I also found that the carbon Opinel leaves a very strong taste compared to other carbon steel I have tried. I like to slice up apples and the carbon Opinel made them too tangy. So I still buy other knives in carbon, but for Opinels, I am now stainless only.
Bruce
 
I have a Slim No. 8 and a Carbon No. 8. The Carbon came with a great edge right out of the box, and it tears it up in the kitchen. My Slim, however, came with literally no edge. I can run my finger up and down the blade all day with pressure and never worry about a cut. It folds a sheet of office paper over where its carbon brother easily glides through it. Now, this is clearly a factory issue that I highly doubt is regular. Once my Sharp Maker arrives and I put an edge on it, I'll be able to give my own comparison. I say all of this to ask: When your No. 6 Stainless arrives, please reply with the condition of the factory edge.
 
I find the Opinel stainless to be very similar to the victorinox stainless in ease of sharpening and ability to take a fine edge.
 
My understanding is that Opinel's Carbon is about 56Rc and the stainless is around 58Rc. I can't tell Buck's 420HC, Opinel's 12C27 and Schrade USA's 1095. At this Rc level, I like the stainless for ease of use.

At the lower Rc level of 56Rc, I generally prefer carbon over this type of stainless, as I find it easier to bring to a crisp edge.

At the price, get a few of Inox Opinels. They'll prove themselves to you, I suspect. I don't bother buying the carbon ones anymore.

-Dave
 
+1 for stainless.
Just as strong as sharp as the carbon ones, but no rust, no patina and no awful taste and smell when preparing food (cut an apple with a carbon Opie and you'll see what I mean).
 
Wurrwulf said:
I have a Slim No. 8 and a Carbon No. 8. The Carbon came with a great edge right out of the box, and it tears it up in the kitchen. My Slim, however, came with literally no edge. I can run my finger up and down the blade all day with pressure and never worry about a cut. It folds a sheet of office paper over where its carbon brother easily glides through it. Now, this is clearly a factory issue that I highly doubt is regular. Once my Sharp Maker arrives and I put an edge on it, I'll be able to give my own comparison. I say all of this to ask: When your No. 6 Stainless arrives, please reply with the condition of the factory edge.
Click to expand...

The factory edges tend to be hit and miss. What you have described is quite common. Thankfully it isn't difficult to put an excellent edge on them :) Don't let it discourage you.
 
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