Opinel Stainless Steel Folding Everyday Carry Locking Pocket Knife
|Price:||$12.50 - $191.78|
|Sale:||Lower price available on select options|
- Simple, sturdy, efficient and easy to use, this essential tool remains unchanged since 1890 but is unmatched in its design. Raw material and colors may vary from one collection to another, but its style remains deeply steeped in history and tradition. This timeless knife is for people who enjoy the outdoors, and is a must-have tool for professional or amateur handymen. It is used everywhere from the garden to the table, a knife that is given as a gift and passed down to loved ones.
- Opinel's stainless steel blades are made of Sandvik 12C27 modified stainless steel. It is anti-corrosive thanks to the addition of chromium and requires no special maintenance. Its carbon content of at least 0.40% provides an excellent cutting edge. Each blade is stamped with the "Crowned Hand" mark. In 1909, Joseph Opinel chose the Crowned Hand emblem for his knives as a symbol to represent the origin and quality of Opinel knives.
- Beech is the most commonly used wood for the manufacture of Opinel handles. Beech is hard, durable and easy to work with. With a homogeneous appearance, its light color varies from yellow to pink. It is characterized by the presence of numerous small, dark dashes. To prevent a negative impact on the environment (pollution from transport, deforestation ...), 95% of the wood for handles comes from sustainably managed French forests.
- Invented by Marcel Opinel in 1955, the Virobloc safety ring is fitted to all folding knives as of the No 06. Cut out of stainless steel, the Virobloc has two sections, one fixed and one sliding. In addition to locking the blade open (safety in use), it is now possible to lock the blade closed (safety in transport)
- Opinel products are guaranteed under normal use and exchanged in case of manufacturing defects. Damage due to normal wear and tear or improper use are not covered by the warranty.
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Our classic folding knife is a design icon. Simple and beautiful, sharp and durable, the No. 8 is an international bestseller. Tuck it into your pocket for a picnic. Keep it in your desk for workday lunches. Carve into charcuterie, cheese, or a crisp apple, or whittle a stick for campfire s’mores. With an easy-to-maintain stainless steel blade, this knife is ready for wherever your adventures might take you. Opinel knives are designed to stand the test of time; some carry Opinel knives handed down from parents and grandparents. Follow a few simple instructions to ensure your knife lasts for years to come.
- Hand-wash after each use
- Wipe the blade dry
- Store in a dry place and keep out of damp conditions
- Expect the wooden handle to swell or contract slightly with use; wood is a living material that can be affected by humidity and atmospheric conditions. If your blade feels stuck, use the “Opinel knock” — rapping the end of the knife on a hard surface — to loosen the blade slightly
- Grease the metal parts, including the Virobloc locking mechanism, on a regular basis
- Use a whetstone or other fine-grain natural stone to sharpen your blade. Make sure the blade is dry and clean, and hold the sharpening stone at an approximately 20-degree angle from the blade while sharpening
You should NOT...
- Put your knife in the dishwasher
- Use bleach or chlorine to clean your knife
- Leave your knife in wet or damp conditions for extended periods of time
- Blade length: 8.5 cm/3.35 inches
- Materials: Stainless steel blade, varnished beechwood handle
Versatile in its use, classic in its design and construction, the Opinel No. 8 has been carried — and appreciated — by generations. A classic pocket knife designed to stand the test of time.
Stainless Steel Blade
Opinel's stainless steel blades are made of Sandvik 12C27 modified stainless steel. It is anti-corrosive thanks to the addition of chromium and requires no special maintenance. Its carbon content of at least 0.40% provides an excellent cutting edge.
Virobloc Safety Ring
Invented by Marcel Opinel in 1955, the Virobloc safety ring is fitted to all folding knives as of the N° 06. Cut out of stainless steel, the Virobloc has two sections, one fixed and one sliding. In addition to locking the blade open (safety in use), it is now possible to lock the blade closed (safety in transport)
To prevent a negative impact on the environment (pollution from transport, deforestation ...), 95% of the wood for handles comes from sustainably managed French forests.
Made In France
Since its creation in 1890, the company has been manufacturing its knives in the heart of the French Alps.
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One important note, a lot of Opinel owners who are blade-savvy seem to prefer the carbon steel version of these knives because they hold a better edge, and they're even less expensive, but the trade-off is that carbon will rust and thus requires more vigilance and regular maintenance. (A light oiling)
For a knife design that hasn't changed much since the late 1800's, it turns out there are more than a few folks who collect and love Opinels. This is my first Opinel knife, a ubiquitous No. 8 (a roughly 8 centimeter -- meaning three and a quarter inch blade and the most popular size) ... and now that I have this one, it's pretty clear I have to have more. I may become one of those ... ugh ... collectors!
UPDATE NOTES: I've learned a lot about Opinel History, Opinel lovers and Opinel knife modifications in the past few days, thanks to so much information on the Net ... I love my knife even more! The standard beech wood handle is quite light-colored when it arrives, but it will darken with time as the finish wears and it takes in more oil from handling it. I do have a tip or two of my own, though.
Many people claim that the knife is very stiff and hard to open at first, which was true of mine as well. I realized that it's very humid this time of year, and the wood handle was swollen from the moisture. So, I rubbed it down (the wood) with a good coat of olive oil (any natural, non-petroleum oil will do) and put it in the oven for ninety at 350 degrees. WOW ... after cool enough to manage, that totally made the action of it smooth and easy to open/close, and the oil really baked in/on and left the wood with a wonderful luster, while also darkening it some. There would be no problem with repeating this process to continue "aging" the wood. (See the customer photos I uploaded.)
Obviously, the wood contracted from the dry heat, which made it easier to open. This strategy should work whenever your knife becomes swollen with moisture, the wood expanding, making it difficult to open and close.
Well, maybe more to come as I discover more about how much I love my No. 8. Best wishes!
It should be noted that carbon steel will take a higher temperature in the oven than stainless steel will with regard to taking the temper out of the blade. I'd advise baking stainless at a slightly lower temperature, say ... 275-300 degrees rather than my original setting of 350 to be safe ... although it DID NOT change the temper in the steel of my #8 stainless. Lately though, I've been baking at lower temps (175) for longer periods ... loosens a stiff knife no nobody's business.
I have, in fact, purchased more Opinels since this original review. (Big surprise.) My #10 carbon was really stiff and baking did not help, so I disassembled it and took a needle file and some sandpaper to the handle. Disassembly was easy. You can Youtube it!
First impression: This is a really nice knife. It is light. The wood is finished fairly well and the Bubinga is a beautiful wood. The blade is stainless steel and is fully polished, quite thin, fairly sharp out of the box. The blade is tight and I am looking into ways to loosen it up, there are lots of improvements on YouTube. The locking mechanism is of inspired design and well put together and it works. It is a simple design and I love that. I have large hands and this No. 8 is barely big enough to fit my hand, but it does. The handle just sort of fits. Overall I could see why Opinel hasn't changed in 120 years, it was a simple and inspired design.
A closer Look: For a knife in the $20 range this is a great deal and there is no down side. But there is room to improve in the finish of the wood, my personal opinion is that the factory finish is just fine, for a knife in this price range. But I sanded it down with 220, 320 and 600 grit sand paper and put several coats of Tung Oil on it and it really brought out the depth of the wood. WOW! The depth of the Bubinga came out and the knife looks 100% better. A quick and simple upgrade for those that like a high quality finish on wood.
Sharpening and edge holding: I used my Lansky and put a 20 degree edge on it and stropped to a mirror finish. It sharpened quickly and took a very good edge. It reminded me more than anything else of a Victorinox Swiss Army knife in how it sharpened and the edge it took. Haven't had a chance to use it much yet but looks like it should keep an edge well.
In Summation: I really like this knife! It is a beauty! I am buying more. I would recommend it highly.
UPDATE: It has been about a month since I purchased this knife and I liked it so much I have now bought 5 more of various wood types, sizes and designs! As I said, they are all really nice knives. I have refinished all the handles, and in one case stained the standard wood handle a darker more pleasing shade. They all look great and my love of Opinel knives has only increased with my familiarity!