Why I'm loving the Opinel knives lately
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- čas přidán 31. 12. 2016
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a look at Opinel knives and why I've been really into these knives lately. They are a great carbon steel folding knife option that you can get for less than $10 in most cases. - Zábava
in france, my country, every old father got one in is pocket!!! thank you!!
if it ain't broke, don't try to fix it--and Opinels sure are not broke
I have mine since I was 9 (I'm 20). The blade is almost black, and I keep a mirror polish bevel which looks awesome. I use it for carving when I'm camping, great little tool.
Douk Douk's are carbon steel folders at a good price. All I had for years were knives like these, we called them workman's knives. They're great tools.
don't forget the svord peasant, higonokami, it is also possible to find case cv knives for under $40, although not blatantly obvious sub $50 carbon steel knives are not rare or even difficult to purchase thanks to the internet
I prefer the Mercator K55K. Its cheap, its got tons of history (probably the most out of the bunch) and its more refined than many other 'traditional' knives because its well made in Germany and has a locking blade. I found Douk Douks ok but pretty rough in the finish department. Burrs and rough edges that the K55K doesnt have.
I have a #8 inox and a #12 inox too. I love them ! They're very sharp, light and very effective. I have my #8 for everyday use. Very traditional French knife. Thanks for the video. Cheers from Belgium :-)
man funny i see this i bought a no12 a few weeks ago and ive been super impressed with how it cuts after i sharpened it..i cant stop using it
What do you think about it? I have a no8 which is way too small for me.
Is the no12 not way too big? Or is it still comfortable for you to hold? Until now I´m thinking about getting a no9 or 10.
Enkidu1701 if u want it for edc get a no10...if u want it as a "farmers knife" that you use in the kitchen and bakyard and carry once in a while the 12. I love bigger knives but the 10 would be better to carry every day in your pocket
I have the no. 10 and no. 12 explore.
since I have big hands and carpal tunnel syndrome, I like the 12
CARBON. you really have to look at some MORA knives.And you won't find a better deal, or a better knife.
there is opinels in same steel as mora, 12C27.
An Opinel folder and a Mora fixed blade would make a great combination: both are light, cheap, tough and functional knives.
Mora is a great go to cheap fixed blade that still rocks a good carbon steel, while Opinel is the same for folders.
Thanks! Glad to know the difference between red rust and black rust. Interesting to know about chromium.
He's wrong. Rust is a reaction to moisture & oxygen reacting with the iron in the steel. That forced patina on that blade is from the acid in the "hot sauce" he put on it, reacting to the iron & it more similar to tarnishing. Rusting & patina are two totally different chemical reactions. "Red rust" & "black rust"...LMAO
btw if'n you want to 'force' the patina on carbon steel then soak (wrap blade in soaked paper towel) with white or cider vinagar. Remember that the edge will require additional dressing up afterwards. If you want to make patters then use yellow mustard by making lines/dots/blobs & let sit for 1-8 hours.
ol greybeard dino
; - ) >
Suspending it in a container of heated vinegar is much faster.
I have #8 that's at least 30 years old. It's primarily my garden knife... it has a dark patina oval shape mid blade from trimming tomato plants.
After watching your video I sharpened it, wrapped it in a Texas Pete Hot Sauce soaked paper towel. Blade looks much better now with some funky patina.
I used to hate these just by the way they looked but now they are my go to knife, they are excellent when being used to cut into wood no hot spots unlike my spyderco's with all that unnecessary Jimping which rubs against my fingers .
the schrade knives 5inch folding knife sheath LS2 fit the opinel #10 fits perfectly for around $10. it's sturdier than the opinel sheaths at half the price . put a #8 in your pocket and wear your #10 on your belt without the heavy weight.
I keep my stainless # 8 in my kitchen -- best tomato slicer ever.
Couldnt agree more, nothing cuts like an Opinel in Carbon steel. I think 100 years on they're still one of the best looking knives on the market. I went off the Inox ss version when the edge rolled whilst woodcarving, the carbon version is perfect for woodcarving, just ask Pablo Picasso
It is a convex grind. It is not a flat grind with a secondary bevel. Check the Opinel website which states it's a convex grind. You can also lay a straight edge, such as the edge of a credit card, on the blade and you'll see it is a convex grind. Albeit, it is a slight convex, tho.
Opinel knives are great, have had a few for many years. I think you would be surprised at how well a stainless blade on the opinel holds up. Had a carbon for years and then swapped back and forth between the stainless and a carbon model. The carbon only seems slightly better at holding an edge in real everyday use as a EDC. I also find I will often use it on food a bit, and the stainless is just nicer for that. Had you told me what I'm saying now 10 years ago I would have laughed at that as I had my carbon blade in my pocket.
Got the no.6 and love it!
You forgot mora. They're not folders, but for inexpensive carbon blades, they are some of the best
Awesome Video. I've been carrying the No. 08 for some time now but I'll probably move up to the No. 09 since I like the wider and slightly longer blade. I used some Cold Blue to blue the blade on my EDC No. 08 and it turned out nice and dark just like it should have. Anyway, talk to ya' later.
The inox versions of these are pretty good too actually. 😁 the sandvik steel is a really decent stainless 👍🏼 but after this video i am getting my carbone!
Opinels are freakin awesome!!!
These are great buys.
The other steel might lose the razor edge quickly but will keep a working edge much longer before going completely dull
These are great and affordable knives
Look at Amazon for BPS knives.
Opinel knives are so cool. Have you tried the saw?
Wheels gone Wild not yet. I'm neck deep in knives to review
When cooking ect dont rinse in faucet or the knife is finished for a few days until it dries out IME
Wipe dont rinse
I also love my Opinel carbon steel. I have a no8 which I sometimes carry as a neckknife in a birchbark sheath - which is the most light weight sheath there is. And it looks so non-tactical that it´s a pleasure. ;-) Nobody feels intimidated which that´s great.
Thank you for letting me know how the carbon blade holds an edge compared to more modern steels. I didn´t know that. But I recognized how easy it is to sharpen and how it gets very sharp. So for me I see a lot of advantages of carbon steel compared to modern steels. If I remember right carbon steel blades in general are also a bit tougher in general. That´s probably why the stainless steel blades by Opinel are a little bit thicker.
You can have thinner blade which has the same streangth if I´m not mistaken.
I´d like to see carbon steels having a revival. In my opinion they are not outdated. I think it´s more because of habit or culture people still prefer stainless steels. Of course about 100 years ago stainless steel was an innovation. And everyone who was too lazy to take proper care of their knife preferred stainless steels.
But for us knife-people? We don´t have a problem to take some care of our blades anyways. So I suggest, just as you did, give the carbon steel blades a try. It´s absolutely worth it. (except you live in the rain forest or a boat;-)
It´s easy to sharpen, it holds an edge very well, you get it sharper than other steels and it´s cheap.
And BTW I also like Opinels viro-bloc locking mechanism - no wiggling at all.
greetings anf happy new year.
e.
sorry for the rant
;-)
one thing that is nice is that since the locking mechanism isn't obvious it won't panic the knife phobic
I call “Very unlikely to no chance in heck” finding a $12 new number 12 Opinel. Good video.
Ya u can get em for like $20 but thats still pretty cheap
I have carried the 10 and 12 for years--easy to sharpen and unthreatening to gendarmes because how they lock isn't immediately obvious--part of the reason I am able to get away with them is that I have big hand and am obviously no runner
check out the svord peasant knife if you want a good carbon steel (kiwi made,bro)
The carbon in these knives is xe90 which is basically 1086. Btw tops uses 1095 not 1090. There is a difference.
Don't forget Mora knives.
Higo Knife SK carbon steel a traditional Japanese pocket knife
Some anecdotal evidence to fuel the carbon vs stainless steel debate:
My friend and I butchered a deer we shot this fall. He had a set of box store stainless steel knives he had bought and I had a single 01 carbon steel knife I had home made. By the end of the cutting and packing, he was on his last knife of four and I was still using my (still sharp) one I had begun with.
super vidéo, un hello de france!!!
Do you know of a good filet knife that doesn't cost over $50? I bought one for my son from Cabelas, not that great. Thanks!
ctwatcher go on eBay and find a vintage one in carbon steel. they will do way better than any stainless modern knife and will probably have a good enough patina that rusting shouldn't be too horrible
Bushcraft412
Thanks, I will look there now.
look for the Opinel effile which are designed as fillet knives
Ummm....in my experience, the difference between red rust and black rust (patina) is some oil.
opinel is opinel, cant really compare apples to oranges
Mine always end up getting stuck and I break my nails trying to open the darned thing !
Daisy Debs your wood is swelling, you can bake it in the oven to get the water out
Oh ! That's interesting.....thanks for that tip ! :)
Daisy Debs Also, there is a traditional method for opening these blades when they are tight. All you need to do is tap the end on a relatively hard surface (table or something) and the blade will come out enough for you to actually grasp instead of using your nail. The end that you tap on the table will obviously be the "tip end" of the knife as it is folded, with the blade facing downwards. I have always found that my opinels "dry themselves" over a few days if the wood gets wet. But yes, I have heard that you can bake them in a very low oven for a bit to dry it.
animalmother556x45 - Thanks for your really clever tip ! I ,m sure this will be helpful information to other Opinel knife owners too .
Daisy Debs You are very welcome. I have heard the "tapping" procedure is called "The Opinel Knock" among the real Opinel fans, and it is apparently the preferred method for opening them in Europe. It is also allegedly why they are designed with that distinctive "hump" at the end of the handle near the blade tip. That extra room allows the blade to come out further when you knock it.
According to the Opinel website, their blades (not just the secondary bevel) are convex. I’m like you, because they sure as hell look like a flat-grind to me. But apparently - and don’t ask me how, because I’m sure as hell not seeing it, - all Opinel knives are convex. It seems absolutely ludicrous to me, but there ya’ go....Opinels are a convex, not flat grind. 🤷♂️
Best knife there is...
Europe and USA 🇺🇸 have them for cheap,,Canada always expensive...
Had to get a No. 5 cuz the law in Denmark does not allow us to lock a blade...
Lock the blade closed and you can pop the ring off opening the blade on any size.
Nicolai So you are saying that Denmark has breached so many freedoms that you can't even possess a safe folding knife anymore? I would assume this is because the government thinks that locking knives make them more deadly in the hands of an attacker? God damn...as much as the USA pisses me off...I am damn glad I live here.
@@animalmother556x45 it's a kinda stupid law I agree a razor sharp non locking blade is easily able to kill by slicing,couple of big slices to the body and he's likely to bleed out,an opinel would be fucking LETHAL tbh locking or non locking
martins taschenmesser
10:26 stainless steel is less brittle than carbon steel
Pfff you clearly never had a carbon steel
Carbon + IRON = Steel.
What is it with cutting cardboard and paper the only time you should need a blade to cut paper is before butchery, also the wonder from Americans or Canadians that shit look at how cheap these knifes are well shit buddy workers in Europe actually use their steel and hard, a farmer wouldn't wander into a shop and weigh the differences qualities and trade offs of two or more steels no he picks up the knife buys it uses it throws it away and if it has lasted long enough to be worth the money he buys it again it's the way Americans used to buy shit it was what made America. if you ever honestly believe that a knife worth 400 can do anything more than one costing 10 then you need long sit down and some decent Whiskey. P.S. you didn't mention Moras.
@@Koji-888 My mother is Irish, and to quote her would go through you for a shortcut.