I used to hate Opinels when i first moved to France and i saw them in everyone's kitchen and they didn't seem especially elegant or well-made...NOW i realize that they are the almost the best combination of simplicity, affordability, and design perfection that you could ask for in a folding pocket knife, and both their carbon steel and inox blades stay razor sharp for an awfully long time and are easy to sharpen
They are used for culinary. Whilst olive oil is good for the handle, it is not good for the blade. Which is why many chefs use camellia oil (tea oil) to maintain their knives.
Just past the blade tip (when the knife is closed) you will see a small triangle. If your blade is stiff hold the knife by the viroblock end and hit this triangle hard on a solid surface (table top, boot sole, log, tree etc) the tip of the blade will pop out and make it easier to open. It's called "le coup de savoyard" and the knife is designed to do this. Saves all the messing around.
good hint. But I didn't immediately understand what you meant by triangle. It probably means the end of the knife handle. The wood is sanded at an angle and it looks like a triangle.
@@sinusnovi3826 Yes, where the wood is sanded at an angle it makes a small triangle just past the end of the blade. perfectly designed for the "coup de savoyard".
@@sinusnovi3826 I can not take credit for this trick as it was part of the design of the knife. It came from Opinel themselves. There are some videos demonstrating this on youtube, just search for "le coup de savoyard".
I have several of these. When I was working, I carried one in my lunchbox to cut up apples or whatever needed cutting. My coworkers would sometimes have me cut up something for them or use it themselves. I dunk the end in Olive oil and it has worked for me.
I moved to France 20 years ago. I didnt think the Opinel knives looked serious. But having bought one I now have 8 of different sizes, blade shape and handle. I love them and despite stiff knife laws in France due to "diversity" traditional French knives like Opinel and Laguiole have an exemption in law as it's a tradition for Frenchmen to carry a pocketknife for everyday tasks.
J'aimerais bien... Mais, non, les Laguiole et Opinel sont soumis pareillement à l'interdiction🤷🏻♂️ Tout au plus, il peut y avoir une certaine souplesse, un certain laxisme envers le porteur d'un de ces modèles mais c'est tout... Et vu la génération de connards qu'on a maintenant comme flics, c'est vraiment pile ou face 😬 Le monarque Macron a désarmé la France 😤
If your Opinel pivot is hard to open because it got wet or too much humidity has swelled the wood, just put on the dash of your car in the front window on a sunny day.
@@herry-y6h Who are YOU trolling? I’m not sure what you mean by trolling. All I know is I had an Opinel a couple years ago that was hard to open, so I put it in my truck window when it was sunny for one day and it fixed it. So if giving truthful advice is trolling, then yeah I was trolling. Whatever.
Fantastic advice. Thanks for sharing your experience. I’ve carried Opinel for more than 30 years. And never thought to lock my newer models closed. I know about the change to the change to the locking ring, but it never occurred to me to lock it closed. I’ll do it every time till it just becomes a habit.
Here in Germany I use mostly Balsin from Ballistol for the wood. It is a natural oil to seal wood / gun stocks from moisture. Here are some guys, which fry their Opinel grips like french fries... For the blades I prefer Ballistol, a special natural gun oil developed for the former german imperial army and although adequate for wood and leather conservation. And it could be used as desinfective for small wounds.
With the rider that linseed oil is mildly hazardous and can be used as a very effective laxative. You might not want to use linseed oil for culinary use. Linseed oil will air-harden, which is why it is used in artist paints and wood finishes. It can turn into a gummy mess.
@@TRONABORONIf you use your knife for culinary purposes, I don't think adding a mineral oil coating for maintenance and protection is a good idea. Even for the wooden handle itself. Mineral oil is carcinogenic, even in small amounts, and it will likely get into your food
@@krzysztofkaczmarski2809 mineral oil for cars etc is toxic, but purified mineral oil is food grade and safe to use. Think of it, we happily apply Vaseline on our skin with no issues.
Excellent advice! Opinels are thin behind the edge and easy to resharpen. A strop with green buffing compound brings them back quick. A ceramic sharpening stone handles larger resharpening jobs well. These knives are an example of good quality doesn't have to be expensive.
I bought a #8 carbone years back and haven't looked back. I especially like that the blade is relatively thin, yet solid and stiff. Excellent hints. I just hone my knife every few days to keep it extremely sharp, especially after using it.
I love my opinels. An Opinel dealer once explained to me what the thickened end of the handle is all about: If the knife is difficult to open, turn the knife and tap the end of the handle on a hard surface. This makes the blade pop out a little and the knife is easier to open. I don't know if this is just a legend, but it works.
As far as swollen wood in the handle: what I’ve done on a couple of occasions is to put 2-3 cups of dry rice into a ziplock bag, place the knife in the rice bag, squeeze the air out of the bag, and seal it. I leave them in there overnight or for a day or two and the rice soaks up the moisture in the wood. I also sand the wood and refinish it with Hubberd’s Shoe grease (made with beeswax and pine tar). I really appreciate the color and water resistance of the finish from that product. Anyway, thanks for the vid, and found your tips really helpful for me!
Mine is a #7 and I use 3-in-1 machine oil on the end grain. Mine is EDC and I use it from skinning, box cutting, cooking and slicing. Its a tool. And learning the Opinel "Tap" makes it a fast opening knife. You can learn to do the tap with a one hand opening.
Thank you for this, as someone who, after a long time of looking at getting an Opinel knife, I finally got the No8 with the stainless steel blade. very happy with it, and will make good use of it around the house and out in the garden. will probably get myself a couple more yet, would like a carbon steel one. I have a set of good quality carbon steel Japanese kitchen knives I've been using for a few years now and love them. they take a bit to sharpen., but hold their edge so well, and just make any work preparing food so easy.
I bought an orange handled No.7 years ago just to keep in the glovebox along with some eating utensils for eating a snack on the road. My wife went on a road trip not long after and I offered it to her to take in her snack bag. That was the last I saw of it.😢😂 I had to buy another for myself.
I have carried the same ,exact opinel #7 for 40 years. All I have done is remove the lock, tap the hinge pin a couple of times to flatten it a bit to tighten up the blade and return the lock. I put a drop of vegetable oil on the hinge area about 30 years ago and have never had the blade stick from water or sweat again .. I use this knife every single day , and have done so for 4 decades. I have several different sizes in my knife collection but never carry them. No need. My #7 is still fine. My EDC is my #7 Opinel, my Snub nose .38 special revolver and one speed loader. +Wallet and keys.
I often carry a #8, it's a favorite. I had a Colt Detective Special for a long time but used Bianchi Speed Strips instead of a speedloader. A couple fit in a back pocket very nicely. Thanks for watching and commenting! Oh, I carry a Kahr CW9 these days
I have and still carry my father's non-branded, three bladed pocket knife with brass ends and plastic scales (made certainly before 1960, so it is 64 years old at least by now). I could shave with those blades. And I have not had to treat it like a precious object. Opinels are crap.
Hi/hello I really enjoyed this video. I was given my 1st little pocket knife at 5 yrs old. Now 55 yrs later I have quite a few. The engineering, the design, the steel used , the practical application's they can be used for etc,etc. Anyway iv'e subscribed and looking forward to your videos. Greetings from Scotland 🏴.
Great tips, been using Opinels for over 25 years. I'm going to use tung oil on mine as that is what I have. When they first came out with the lock-closed feature I tool my ring off and cut my own into the ring. I still have that knife.
@@workbenchknifeandtool In the summer, I often wear shorts and or linen pants. Opinel #7 is my go to. I live in the American Southwest, so humidity is not my enemy. However, I process a lot of food with my pocket knife (Opinel in the summer) this is huge for me. I have been careful when cleaning my knife because of the swelling. Gonna give this a whirl. I have faith it you, sir. Thanks again.
I enjoy my Opinels. I prefer the #6 or #7 to carry in my pocket due to their small size. I keep a #8, #10, and a #13 in the kitchen since they are great slicers and just fun to use. They are quite tough also; A #8 I purchased from REI in 1978 and it is still going strong.
Great video!! Thanks for that information. I have to Opinel, a No. 7 Carbon and I have an older No. 8 stainless. The No. 8 that I have, the reason I say it is older, doesn’t lock when closed like my No. 7. Again thanks for sharing!
That's the knife that Henri Charriere used to allegedly kill a pimp in 1930s France. He published a book in1969 about his life in French Guiana penal colony. The movie Papillon starring Steve Mqueen and Dustin Hofman. I thought that was an interesting bit of useless trivia.
@@workbenchknifeandtool this is what I read years ago and I believe they actually show an Opinel in the movie. In the 70s and 80s EVERYBODY in Southern US had a Buck lockblade-- Opinel was the Buck knife of France
Thank you very much for your tips. I like your style, your explanations are very clear and to the point. A little tip that you might have heard of, here in France, we don't open our Opinel with the nail nick, we hit the heel of the handle on a hard surface a couple times, not too hard, just enough to get the blade to pop out a bit, and then we can open it very easily. Voilà, but again, thank you for your very interesting video. And you have a new subscriber, from accross the pond ; )
@@workbenchknifeandtool Yes, sorry, I red a bit further down the comments, and saw other viewers had already mention this technique. Anyway, my main point was to tell you I appreciate your videos and your content, thank you for sharing !
Ah... je leur met cette même huile. Comme à tous mes couteaux en bois. Pour les autres plus récents avec des matières plus techniques et des mécanismes plus complexes j'utilise simplement l'huile Victorinox (et parceque je ne veux pas en avoir 40 😄) Mais il est à noter qu'Opinel eux-mêmes disent sur leur site web de les lubrifier à l'huile de tournesol de cuisine 😂 Franchement, ils disent ça parceque ça fait partie du folklore Opinel de dire qu'il suffit d'un produit aussi courant pour l'entretenir, mais si on en a de l'huile de camélia alors autant l'utiliser puisqu'elle va en plus faire du bien au manche 🤷🏻♂️ Je n'ai pas la pierre à aiguiser Opinel mais il parait qu'elle est très bien. Sympathique vidéo 👍
I love my f12 inox. Used mostly for food prep on the go, and fileting the occasional fish. It's in my pocket every day, has been for years. 5 inch blade, though, so check legality before ordering.
Being in Québec, I know a fair amount of french peoples. They swear by their opinel knife. Cheap, convenient, safe. etc. I think the company still make the normal steel (not ss) blades. Recently, I watched the movie Julie&Julia and I remember one scene when Julia mentionned that she agree about another chef who prefer normal steel (ss was somewhat new at that time)...
Opinel definitely still makes carbon steel blades in addition to stainless steel. Some do prefer carbon steel blades over stainless, but both steels that Opinel uses are quite good. Thanks for watching and commenting!
Opinel is certainly my go-to pocket knife. I sadly lost mine on holiday so I bought a new one: a #8 carbon. However, it was very stiff from the get go. When I unwrapped it, I was unable to open it without pliers to grab the back of the blade. No amount of trying to 'wear it in' has helped. I don't use it outside the home so having to open it with pliers is not too much of a problem. However, I was wondering if removing the blade and grinding the blade thickness down at the pivot point. I believe (although I can't guarantee) that the pin can be removed once the locking ring has been removed. What are your thoughts on this?
I know what you mean! I own a few and some are just very stiff to open/close from the factory, while some are just perfect. maybe if you remove the outer st steel lock ring as described in this vid using circlip pliers, then tap the pin with a hammer from both sides it may free up.
I have been using Ops for 45 years and have never had a problem with a hard to open blade, indeed, I considered it a safety feature, if the blade gets stiff just tap the handle on something where it flares the opposite end to the pivot, simples?
Hi nice info my friend. I have the exact same oil for my knives, got it through Amazon, do you think we can use on the wooden part of the knife as well ?
Excellent video thanks. I haven't found anything that beats Opinel knives for the modest price. I first bought a #8, which I still carry in my shop apron. But it's too big for EDC. I have two #6 Opinels, which IIRC is the smallest with a locking blade and much more practical for woodworking and EDC. I much prefer carbon steel (gets sharper). I put a patina on two with hot dog mustard, and swabbed copper acetate on the third to rust proof them. Not a spot of rust so far after 10 years.
To remove the stainless steel swivel lock you need Knipex Circlip Pliers for external circlips on shafts black atramentized, plastic coated 140 mm 46 11 A0; also Chopping Board Oil - Premium Food Grade Mineral Oil to protect, restore, and lubricate Wood Cutting Boards - 500ml works really well as protection for the wood.
I rarely use my carbon opinel but the opinel 12 skinny is so so underrated, my wife literally will only use that one knife for everything in the kitchen. Its her knife now i guess
With the latest ones, learning to sharpen them is essential, as the factory edge is really crude. They have great potential though. And maintaining and customiszing them is very rewarding.
Opinel bought out Mam a Portugese company that has some more interesting Opinel style knives. I was shocked to recently discover they're being made in China now! I hope this isn't the case with Opinel knives too
@@workbenchknifeandtoolTeraz wszystko jest produkowane w Chinach.Obawiam się,iż jest stosowana sztuczka tegovtypu,że noże docierają do Francji w częściach i we Francji są jedynie składane w całość.Taką samą sztuczkę stosuje się w przypadku żywności z Ukrainy,którą na terenie Europy pakuje się w opakowania z kodami kreskowymi krajów europejskich😟😖
Opinels are great knives, especially for the cost... I have customized several from the #6 to the #10 sizes, most with Sambar stag rolls... modding them gets kind of addictive because its a lot of fun to create something really special... it does take some practice... I also got into customizing Victorinox Swiss Army Knives. Probably the hardest part of modding an Opinel knife is removing the pin because you pretty much have to grind the head and tail of the pin off some to get it out (mainly the larger head)... the older ones are probably easier than the newer ones. It would be nice if Opinel made them so it would be easier to remove the pin... that would come in handy so you could do a good cleaning of the blade, and lubricate the inner sides of the handle... I usually reuse the pin, but have found different sizes of stainless steel rod that I can use, if needed... I leave the pin so that it can be removed easily, and never had an issue of it coming out with the Vibro lock in place.
The tool to remove the pin is a pin-press. It can be done with a fine pin-punch but the press screw pushes the pin out and then back in again. It is similar to a bicycle chain rivet remover, only smaller.
@@airmojo I have such a tool to remove the spool pin from a multiplier fishing reel, and a chain rivet extractor but otherwise it is the sort of thing I would make for myself. I have in the past used a workshop pillar drill as a press for a similar job, drill bit reversed, press with the shank.
@@workbenchknifeandtool Absolutely 👍🏻 !!!! You have some great content on your channel. I love Scandi Bushcraft knives 🔪 but have carving knives also.And I collect all kinds of stuff 😂😂
in France an opinel is really the all-purpose knife, often lost and replaced, it has its place in the pockets of campers, hikers, hunters, fishermen, workers of all kinds, kitchen scouts, modified or not! but in its original versions no particular care is taken in the maintenance of this knife apart from sharpening and when it no longer opens the Savoyard trick is there to unlock the blade with a sharp tap on the heel of the blade! for greasing sausage butter and pork chops is in charge!! we wipe and that's it!!
You mention “often lost”. As an English geology student working in the Val de Tinee, in the Alpes Maritime in 1980 I found my first Opinel as I was walking along a road miles from anywhere. I, in turn, lost it years later. I have bought several since and subsequently lost them. Last month my wife’s son bought me a new one while on holiday in France. How long I will keep hold of this is anybody’s guess!
Beeswax is 100% food safe and organic unlike the danish/tung oil with solvents and resins. Just rub it down, wait a day, do it again and you're good to go and works both to seal it, lubricate it, and smells nice. Oh it is also cheap!
I have stopped carrying my opinel because I live in the UK, so it's not legal carry. I could remove the lockring, but it bugs me too much that it's not complete. Shame, its a stainless blade in olive wood handle that I carved to be very small and pocket friendly. I carry a victorinox now.
secret tricks: If you have trouble to open your Opinel, hold the knife by the viral block and bang the tip of the handle a couple of time on your shoe sole, or a piece of wood. It's called "le coup du savoyard" by old timers, and it's just enough to raise the tip of the blade to grab on!!
I love my Opinels, plural...bought a 6, then a 7, then the bread knife (116), then table knives, saw... Razor sharp and a pleasure to carve with and generally use around camp and home. A drop of olive oil keeps the folders clean and lubricated.
Camellia sinensis is the tea bush, so "tea oil" is the same thing but usually cheaper than a fancy bottle. It can be used to protect the blade and the wooden handle. It is the oil to use for culinary items. Danish oil is a blend of natural and synthetic oils. The "Carbone" version is wickedly sharp and will stay sharper for longer than the stainless version, but the carbon blade does need to be kept oiled to prevent corrosion. Sharpening should be maintaining the edge with the kitchen steel more than grinding. A vee shaped diamond knife sharpening file is ideal when it needs a little more, used the same way as the steel, point down on the kitchen block. The carbon blades are hardened and tempered at the edge, not the whole width, so you do not want to grind too much off. The honing angle is very shallow, which makes the Opinel wickedly sharp.
Camellia japonica (not Camellia sinensis) is the Japanese one, and makes a superior oil, used for knife care and also very popular for cosmetic use for women, on the hair and skin.
@@maradall they are biologically close cousins, and both can be used to make the oil. What we get in a bottle is labelled camellia, it doesn't say which one. We want it for steel knives, we do not need fancy label expensive stuff. There are dozens of camellia sp..
I used to believe the myth that the carbon blades were worth the extra care because they are harder, but after buying the st st version found this to be total BS! It really does not stay harder/sharper than the st st version, check the rockwell hardness test specs of both, and reviews comparing both. carbone = better is a total myth.
@@wonkylommiter6364 the carbon-steel will be the sharpest but needs more maintenance. The 12C27 is a corrosion resistant martensitic by Sandvik is specifically for making knife blades. It is not completely stainless and does need a little care.
The standard Opinel wood is beech. Quite a soft and porous wood (comparatively speaking), with the wet swelling issues you highlight. Not a great problem, but if you choose one of the harder woods Opinel also uses, the problem is greatly reduced. My favourite is the Walnut, which is available in sizes 6, 8 and 9.
one more time: Every Opinel has a sort of protruding base. At the foot of the knife the wood widens. That is on purpose not on the artistic but on the practical level . When the wood is wet and the knife won't come out easily don't use your nails. hit the base of the knife (with the reluctant blade still in the handle) on a hard service. One or two gentle knocks will have the blade come out of the handle looking for who is disturbing him. Than you grab him saving your nails. Of course make sure first that the ring is in the open position otherwise you can go on knocking till Kingdom come
I never like the way a new Opinel blade does not open fully (in my opinion) so that its top edge is in a straight line with the top edge of the handle, just something that annoys me! I file the notch that limits the opening angle until, to me, it looks just right.
No, because they lock! There are versions with a non- locking collar, so they would be street legal. An interesting alternative is the'svord', but twice the price.
Pop the Viroblock collar off as he shows in the video and they are no longer locking so the locking issue no longer applies. Trying to justify why you are carrying one of the big ones (e.g. 12) might take some smooth talking. As already mentioned the Viroblock is only on 6 and larger so anything smaller is not locking and also small enough to cause less queries about having it in public.
In Japan they roll a cloth and use sticky tape to keep it rolled up. They use it to coat their carbon steel blades it leaves a nice light coating of Camelia oil.
What I miss is the use of the so called shoe of the Opinel. Every Opinel has a sort of protruding base. At the foot of the knife the wood widens. That is on purpose not on the artistic but on the practical level . When the wood is wet and the knife won't come out easily don't use your nails. hit the base of the knife (with the reluctant blade still in the handle) on a hard service. One or two gentle knocks will have the blade come out of the handle looking for who is disturbing him. Than you grab him saving your nails. Of course make sure first that the ring is in the open position otherwise you can go on knocking till Kingdom come
You can get these blades hair popping sharp. I own several and each one is special. I have modified and customized. You might not want to put these in the dishwasher. Just maybe.
I have just bought a little No8 Opinel garden knife, stainless steel version . it arrived razor sharp out of the box, so I wonder how sharp I'll get it once it does need touching up. I use 3,000 & 8,000 grit Japanese water stones.
I received an Opinel No 12 Pruning Saw as a Christmas present in 2023 and it was difficult to open. It was brand new, I've used it a couple of times and I hadn't touched it for around 2 months. Pulled it out yesterday and needed to use a pair of pliers to get the blade out. It has never been wet, not rusted or clogged with saw dust. I have tried oil which has made it a little easier to open but it is still difficult. Thanks for the advice, I will try your tips and see how I go. It certainly doesn't make me want to buy any of their knives.
Humidity can make the wood swell too. Putting the saw in a warm, dry place may help it loosen also. Repeatedly opening and closing the blade many times will also help loosen the joint.
@@workbenchknifeandtool Thanks, yeah I live in northern Australia so it has been extremely humid over our wet season. We're in the dry season now so I will put it out in the sun for a day and see how it goes.
Tip on sharpening “ , try the opposite to the way you do it . “ Start at the bottom of the blade , and draw the blade away , moving towards finishing the stroke , at the tip . ITS A SAFER WAY TO SHARPEN AS YOUR DRAWING THE EDGE AWAY , AND IF YOU SLIP THE BACK OF THE KNIFE , IS WHAT HITS YOU , NOT THE SHARP EDGE . Just a safer way of sharpening , and works well with a bench stone , as well . Try it , you’ll see the difference “ , Aussie Bushcraft “👍
Never a big fan of folding knives in the kitchen. Too easy to get juices and gunk inside the pivot--especially hard to get out. Just an extra step or two in cleanup. I'm lazy. So ... handy, maybe, but not sanitary.
I used to hate Opinels when i first moved to France and i saw them in everyone's kitchen and they didn't seem especially elegant or well-made...NOW i realize that they are the almost the best combination of simplicity, affordability, and design perfection that you could ask for in a folding pocket knife, and both their carbon steel and inox blades stay razor sharp for an awfully long time and are easy to sharpen
you’re right
They are used for culinary. Whilst olive oil is good for the handle, it is not good for the blade. Which is why many chefs use camellia oil (tea oil) to maintain their knives.
Just past the blade tip (when the knife is closed) you will see a small triangle. If your blade is stiff hold the knife by the viroblock end and hit this triangle hard on a solid surface (table top, boot sole, log, tree etc) the tip of the blade will pop out and make it easier to open. It's called "le coup de savoyard" and the knife is designed to do this. Saves all the messing around.
good hint. But I didn't immediately understand what you meant by triangle. It probably means the end of the knife handle. The wood is sanded at an angle and it looks like a triangle.
@@sinusnovi3826 Yes, where the wood is sanded at an angle it makes a small triangle just past the end of the blade. perfectly designed for the "coup de savoyard".
@@oakus1568 Thanks for the trick. Works quite well. This way I can protect my thumbnail.
Maybe you should demonstrate this in your own little video.
@@sinusnovi3826 I can not take credit for this trick as it was part of the design of the knife. It came from Opinel themselves. There are some videos demonstrating this on youtube, just search for "le coup de savoyard".
Tap the Heel That is protecting the point and also is the pinkie holder.
I have several of these. When I was working, I carried one in my lunchbox to cut up apples or whatever needed cutting. My coworkers would sometimes have me cut up something for them or use it themselves. I dunk the end in Olive oil and it has worked for me.
Why use common or garden olive oil (that nearly every French kitchen has to hand) when you can spend $9 on a tiny bottle of Japanese oil? 🤣
@@LosPeregrinos51 the knife it self costs 10 euros
@@popcopone5172 I take it you do not use sarcasm much where you come from?
@@LosPeregrinos51 never heard of it
I moved to France 20 years ago. I didnt think the Opinel knives looked serious.
But having bought one I now have 8 of different sizes, blade shape and handle.
I love them and despite stiff knife laws in France due to "diversity" traditional French knives like Opinel and Laguiole have an exemption in law as it's a tradition for Frenchmen to carry a pocketknife for everyday tasks.
@@TheRousler they are wonderful knives!
J'aimerais bien... Mais, non, les Laguiole et Opinel sont soumis pareillement à l'interdiction🤷🏻♂️ Tout au plus, il peut y avoir une certaine souplesse, un certain laxisme envers le porteur d'un de ces modèles mais c'est tout... Et vu la génération de connards qu'on a maintenant comme flics, c'est vraiment pile ou face 😬 Le monarque Macron a désarmé la France 😤
If your Opinel pivot is hard to open because it got wet or too much humidity has swelled the wood, just put on the dash of your car in the front window on a sunny day.
Wow! I did not know this. Works great. Thanks!
@sumatra123 who are you trolling here?
@@herry-y6h Who are YOU trolling? I’m not sure what you mean by trolling. All I know is I had an Opinel a couple years ago that was hard to open, so I put it in my truck window when it was sunny for one day and it fixed it. So if giving truthful advice is trolling, then yeah I was trolling. Whatever.
@@Sumatra123 but you commented under your own comment thanking for your comment?
@@herry-y6h That was just my bipolar sense of humor. Not trolling.
Fantastic advice. Thanks for sharing your experience.
I’ve carried Opinel for more than 30 years. And never thought to lock my newer models closed.
I know about the change to the change to the locking ring, but it never occurred to me to lock it closed. I’ll do it every time till it just becomes a habit.
@@JulianA-ui8cz I am glad you enjoyed my video. Thank you for watching and commenting!
Here in Germany I use mostly Balsin from Ballistol for the wood. It is a natural oil to seal wood / gun stocks from moisture. Here are some guys, which fry their Opinel grips like french fries...
For the blades I prefer Ballistol, a special natural gun oil developed for the former german imperial army and although adequate for wood and leather conservation. And it could be used as desinfective for small wounds.
Naturel... naturel... si on veux 😬 C'esr un dérivé du pétrole 🤷🏻♂️ Hé oui, toujours 🤦🏻♂️
Fantastic video! I really enjoyed watching and learning. Thanks so much for sharing this. Keep up the great work my friend!
Thank you and thanks for watching and commenting too!
I use a DMT diamond sharpener medium on one side fine on the other has folding handle small enough to fit in the pocket
I use coconut/beezwax in the joints. Boiled linseed oil in groove and all over handle! Works for me!
With the rider that linseed oil is mildly hazardous and can be used as a very effective laxative. You might not want to use linseed oil for culinary use. Linseed oil will air-harden, which is why it is used in artist paints and wood finishes. It can turn into a gummy mess.
Beeswax/coconut/mineral oil mix seem to work for me...
@@TRONABORONIf you use your knife for culinary purposes, I don't think adding a mineral oil coating for maintenance and protection is a good idea. Even for the wooden handle itself. Mineral oil is carcinogenic, even in small amounts, and it will likely get into your food
@@krzysztofkaczmarski2809 mineral oil for cars etc is toxic, but purified mineral oil is food grade and safe to use. Think of it, we happily apply Vaseline on our skin with no issues.
I used olive oil for all of it! ha
Excellent advice! Opinels are thin behind the edge and easy to resharpen. A strop with green buffing compound brings them back quick. A ceramic sharpening stone handles larger resharpening jobs well. These knives are an example of good quality doesn't have to be expensive.
@@Birdman884 I couldn't agree more!
I bought a #8 carbone years back and haven't looked back. I especially like that the blade is relatively thin, yet solid and stiff. Excellent hints. I just hone my knife every few days to keep it extremely sharp, especially after using it.
I love my opinels. An Opinel dealer once explained to me what the thickened end of the handle is all about: If the knife is difficult to open, turn the knife and tap the end of the handle on a hard surface. This makes the blade pop out a little and the knife is easier to open.
I don't know if this is just a legend, but it works.
@knutjunker2019 yup, it does! Thanks for watching and commenting!
As far as swollen wood in the handle: what I’ve done on a couple of occasions is to put 2-3 cups of dry rice into a ziplock bag, place the knife in the rice bag, squeeze the air out of the bag, and seal it. I leave them in there overnight or for a day or two and the rice soaks up the moisture in the wood.
I also sand the wood and refinish it with Hubberd’s Shoe grease (made with beeswax and pine tar). I really appreciate the color and water resistance of the finish from that product.
Anyway, thanks for the vid, and found your tips really helpful for me!
Thanks for the tip. Now I am going to have to look up Hubberd's she grease....
Mine is a #7 and I use 3-in-1 machine oil on the end grain. Mine is EDC and I use it from skinning, box cutting, cooking and slicing. Its a tool. And learning the Opinel "Tap" makes it a fast opening knife. You can learn to do the tap with a one hand opening.
Great advice and I learnt a thing or two. Thanks for taking the time to make this video.
@@TonyM540 thank you for watching and commenting!
Thank you for this, as someone who, after a long time of looking at getting an Opinel knife, I finally got the No8 with the stainless steel blade. very happy with it, and will make good use of it around the house and out in the garden. will probably get myself a couple more yet, would like a carbon steel one. I have a set of good quality carbon steel Japanese kitchen knives I've been using for a few years now and love them. they take a bit to sharpen., but hold their edge so well, and just make any work preparing food so easy.
I bought an orange handled No.7 years ago just to keep in the glovebox along with some eating utensils for eating a snack on the road. My wife went on a road trip not long after and I offered it to her to take in her snack bag. That was the last I saw of it.😢😂 I had to buy another for myself.
Fastest way you lose a good knife is to let your wife use it! LOL!
I have several opinels. I think 7 or 8. Enough to have at least one that isn't "lost". Every month or so i encounter one on a shelf or in a pocket 😊
I have carried the same ,exact opinel #7 for 40 years. All I have done is remove the lock, tap the hinge pin a couple of times to flatten it a bit to tighten up the blade and return the lock. I put a drop of vegetable oil on the hinge area about 30 years ago and have never had the blade stick from water or sweat again .. I use this knife every single day , and have done so for 4 decades. I have several different sizes in my knife collection but never carry them. No need. My #7 is still fine. My EDC is my #7 Opinel, my Snub nose .38 special revolver and one speed loader. +Wallet and keys.
I often carry a #8, it's a favorite. I had a Colt Detective Special for a long time but used Bianchi Speed Strips instead of a speedloader. A couple fit in a back pocket very nicely. Thanks for watching and commenting! Oh, I carry a Kahr CW9 these days
I have and still carry my father's non-branded, three bladed pocket knife with brass ends and plastic scales (made certainly before 1960, so it is 64 years old at least by now). I could shave with those blades. And I have not had to treat it like a precious object. Opinels are crap.
Hi/hello
I really enjoyed this video. I was given my 1st little pocket knife at 5 yrs old.
Now 55 yrs later I have quite a few. The engineering, the design, the steel used , the practical application's they can be used for etc,etc.
Anyway iv'e subscribed and looking forward to your videos.
Greetings from Scotland 🏴.
Thanks for watching and subscribing!
Great tips, been using Opinels for over 25 years. I'm going to use tung oil on mine as that is what I have. When they first came out with the lock-closed feature I tool my ring off and cut my own into the ring. I still have that knife.
@@CanadaFree-ce9jn they are a great knife!
I don't own an Opinel but that was still useful and informative. Thanks.
@@stpetie7686 thank you for watching and commenting!
In 1985, it was a great success that the Opinel knife was included in the catalog of the hundred most beautiful products in the world. 👍🤗
How cool!
If it's stuck, tap the point of the pommel with the spine facing down on a hard surface. It will open just a bit.
Pro tip for the Viroblock: when its closed, it protects the pivot from pocket lint, so when the knive is in a pocket, always keep the lock engaged
This was extremely informative. Thanks for all you do.
@@Barry-Sweaty thank you!
@@workbenchknifeandtool In the summer, I often wear shorts and or linen pants. Opinel #7 is my go to. I live in the American Southwest, so humidity is not my enemy. However, I process a lot of food with my pocket knife (Opinel in the summer) this is huge for me. I have been careful when cleaning my knife because of the swelling. Gonna give this a whirl. I have faith it you, sir. Thanks again.
I enjoy my Opinels. I prefer the #6 or #7 to carry in my pocket due to their small size. I keep a #8, #10, and a #13 in the kitchen since they are great slicers and just fun to use. They are quite tough also; A #8 I purchased from REI in 1978 and it is still going strong.
Opinels are wonderful tools. Once you get one it is hard to stop buying more. Thanks for watching and commenting!
Great video!! Thanks for that information. I have to Opinel, a No. 7 Carbon and I have an older No. 8 stainless. The No. 8 that I have, the reason I say it is older, doesn’t lock when closed like my No. 7. Again thanks for sharing!
Thank you and thanks for watching and commenting too!
Any reason not to use boiled linseed oil? It is my preferred method of wood curing.
Boiled linseed oil should work fine.
That's the knife that Henri Charriere used to allegedly kill a pimp in 1930s France. He published a book in1969 about his life in French Guiana penal colony. The movie
Papillon starring Steve Mqueen and Dustin Hofman. I thought that was an interesting bit of useless trivia.
I love it! Thanks for sharing!
@@workbenchknifeandtool this is what I read years ago and I believe they actually show an Opinel in the movie. In the 70s and 80s EVERYBODY in Southern US had a Buck lockblade-- Opinel was the Buck knife of France
Thank you very much for your tips. I like your style, your explanations are very clear and to the point. A little tip that you might have heard of, here in France, we don't open our Opinel with the nail nick, we hit the heel of the handle on a hard surface a couple times, not too hard, just enough to get the blade to pop out a bit, and then we can open it very easily.
Voilà, but again, thank you for your very interesting video. And you have a new subscriber, from accross the pond ; )
@Rojdushka thank you! I have heard of that technique. I haven't made that a habit yet, but it is very effective.
@@workbenchknifeandtool Yes, sorry, I red a bit further down the comments, and saw other viewers had already mention this technique. Anyway, my main point was to tell you I appreciate your videos and your content, thank you for sharing !
@@Rojdushka thank you! I am glad you are enjoying the content.
Thank you so much for the tips and explanation I love my two opinel knives !
Thank you for watching and commenting!
Excellent video! Thanks! I love Opinels and I have a ton of them!
Thank you, and thanks for watching and commenting too!
12:00 I just pinch the stone on one side, still not safe but the knife normally stays between the thumb and the stone.
Ah... je leur met cette même huile. Comme à tous mes couteaux en bois. Pour les autres plus récents avec des matières plus techniques et des mécanismes plus complexes j'utilise simplement l'huile Victorinox (et parceque je ne veux pas en avoir 40 😄) Mais il est à noter qu'Opinel eux-mêmes disent sur leur site web de les lubrifier à l'huile de tournesol de cuisine 😂 Franchement, ils disent ça parceque ça fait partie du folklore Opinel de dire qu'il suffit d'un produit aussi courant pour l'entretenir, mais si on en a de l'huile de camélia alors autant l'utiliser puisqu'elle va en plus faire du bien au manche 🤷🏻♂️ Je n'ai pas la pierre à aiguiser Opinel mais il parait qu'elle est très bien. Sympathique vidéo 👍
I love my f12 inox. Used mostly for food prep on the go, and fileting the occasional fish. It's in my pocket every day, has been for years. 5 inch blade, though, so check legality before ordering.
Being in Québec, I know a fair amount of french peoples. They swear by their opinel knife. Cheap, convenient, safe. etc. I think the company still make the normal steel (not ss) blades. Recently, I watched the movie Julie&Julia and I remember one scene when Julia mentionned that she agree about another chef who prefer normal steel (ss was somewhat new at that time)...
Opinel definitely still makes carbon steel blades in addition to stainless steel. Some do prefer carbon steel blades over stainless, but both steels that Opinel uses are quite good.
Thanks for watching and commenting!
Opinel is certainly my go-to pocket knife. I sadly lost mine on holiday so I bought a new one: a #8 carbon. However, it was very stiff from the get go. When I unwrapped it, I was unable to open it without pliers to grab the back of the blade. No amount of trying to 'wear it in' has helped. I don't use it outside the home so having to open it with pliers is not too much of a problem. However, I was wondering if removing the blade and grinding the blade thickness down at the pivot point. I believe (although I can't guarantee) that the pin can be removed once the locking ring has been removed.
What are your thoughts on this?
I know what you mean! I own a few and some are just very stiff to open/close from the factory, while some are just perfect. maybe if you remove the outer st steel lock ring as described in this vid using circlip pliers, then tap the pin with a hammer from both sides it may free up.
Very good explanatory vid and handy tips. Thank you Go well
Thank you, and thanks for watching and commenting, too!
Excellent video, thanks.
@@LShapedAmbush thank you!
good tips - very useful.
@@joepublic573 thank you!
Great video, thank you!
I have been using Ops for 45 years and have never had a problem with a hard to open blade, indeed, I considered it a safety feature, if the blade gets stiff just tap the handle on something where it flares the
opposite end to the pivot, simples?
Awesome video. Thank you 👍🏻
@bobwitucki9456 thank you for watching and commenting!
Hi nice info my friend. I have the exact same oil for my knives, got it through Amazon, do you think we can use on the wooden part of the knife as well ?
I don't think that Camelia oil would polymerize and harden, so I would not use it as a wood finish or preserver.
@ thanks for your answer my friend
Opinel my favourite knife ❤❤❤❤❤
From pk 🎉
I have one as my E.D.C and use it to baton a chord of oak every winter. Still hair cutting sharp.
Excellent video thanks. I haven't found anything that beats Opinel knives for the modest price. I first bought a #8, which I still carry in my shop apron. But it's too big for EDC. I have two #6 Opinels, which IIRC is the smallest with a locking blade and much more practical for woodworking and EDC. I much prefer carbon steel (gets sharper). I put a patina on two with hot dog mustard, and swabbed copper acetate on the third to rust proof them. Not a spot of rust so far after 10 years.
@djpenton779 they are great knives! I bet the patina work looks great!
To remove the stainless steel swivel lock you need Knipex Circlip Pliers for external circlips on shafts black atramentized, plastic coated 140 mm 46 11 A0; also Chopping Board Oil - Premium Food Grade Mineral Oil to protect, restore, and lubricate Wood Cutting Boards - 500ml works really well as protection for the wood.
I rarely use my carbon opinel but the opinel 12 skinny is so so underrated, my wife literally will only use that one knife for everything in the kitchen. Its her knife now i guess
@@jimathybindlenim6359 Wives love their knives!
With the latest ones, learning to sharpen them is essential, as the factory edge is really crude.
They have great potential though.
And maintaining and customiszing them is very rewarding.
Indeed, it seems that customizing them is getting pretty popular!
Thank you for your helpful video.
Thanks for watching and commenting! Much appreciated!
Well done video. Thanks
Thank you for watching and commenting
Great video! I just subscribed. Thanks!
In case of a stubborn blade: just tap the end of the handle on a hard object, the blade will move a few mm and you can open it up more easily.
Thank you, Sir!
If you're using a rag or towel under the sharpening stone, make sure the cloth is wet. It helps keep the stone from slipping on the countertop.
@@5USgRWFH good tip!
Opinel bought out Mam a Portugese company that has some more interesting Opinel style knives. I was shocked to recently discover they're being made in China now! I hope this isn't the case with Opinel knives too
I believe that Opinels are still made in France. Sad about the Portugese knives, though...
@@workbenchknifeandtoolTeraz wszystko jest produkowane w Chinach.Obawiam się,iż jest stosowana sztuczka tegovtypu,że noże docierają do Francji w częściach i we Francji są jedynie składane w całość.Taką samą sztuczkę stosuje się w przypadku żywności z Ukrainy,którą na terenie Europy pakuje się w opakowania z kodami kreskowymi krajów europejskich😟😖
Opinels are great knives, especially for the cost...
I have customized several from the #6 to the #10 sizes, most with Sambar stag rolls... modding them gets kind of addictive because its a lot of fun to create something really special... it does take some practice... I also got into customizing Victorinox Swiss Army Knives.
Probably the hardest part of modding an Opinel knife is removing the pin because you pretty much have to grind the head and tail of the pin off some to get it out (mainly the larger head)... the older ones are probably easier than the newer ones.
It would be nice if Opinel made them so it would be easier to remove the pin... that would come in handy so you could do a good cleaning of the blade, and lubricate the inner sides of the handle... I usually reuse the pin, but have found different sizes of stainless steel rod that I can use, if needed... I leave the pin so that it can be removed easily, and never had an issue of it coming out with the Vibro lock in place.
The tool to remove the pin is a pin-press. It can be done with a fine pin-punch but the press screw pushes the pin out and then back in again. It is similar to a bicycle chain rivet remover, only smaller.
@@jeffslade1892 Do you know of any videos that show it being used on an Opinel knife ?
@@airmojo I have such a tool to remove the spool pin from a multiplier fishing reel, and a chain rivet extractor but otherwise it is the sort of thing I would make for myself. I have in the past used a workshop pillar drill as a press for a similar job, drill bit reversed, press with the shank.
I have two opinels good for apples but they do go stiff I always keep it out in the dinner box 🇬🇧🇬🇧
Greattttt demonstration !!!!! If you didn’t learn here it’s your own fault. All the best and thank you for your time and video 👍🏻
Thank you, and thanks for watching and commenting, too!
@@workbenchknifeandtool Absolutely 👍🏻 !!!! You have some great content on your channel. I love Scandi Bushcraft knives 🔪 but have carving knives also.And I collect all kinds of stuff 😂😂
in France an opinel is really the all-purpose knife, often lost and replaced, it has its place in the pockets of campers, hikers, hunters, fishermen, workers of all kinds, kitchen scouts, modified or not! but in its original versions no particular care is taken in the maintenance of this knife apart from sharpening and when it no longer opens the Savoyard trick is there to unlock the blade with a sharp tap on the heel of the blade! for greasing sausage butter and pork chops is in charge!! we wipe and that's it!!
@@patricegarnierlobo25111967 Thank you for sharing a bit of French culture as it relates to the Opinel knives.
@@workbenchknifeandtool it s nothing ! i forget to say the opinel is on all tools box to!!
You mention “often lost”. As an English geology student working in the Val de Tinee, in the Alpes Maritime in 1980 I found my first Opinel as I was walking along a road miles from anywhere. I, in turn, lost it years later. I have bought several since and subsequently lost them. Last month my wife’s son bought me a new one while on holiday in France. How long I will keep hold of this is anybody’s guess!
Beeswax is 100% food safe and organic unlike the danish/tung oil with solvents and resins.
Just rub it down, wait a day, do it again and you're good to go and works both to seal it, lubricate it, and smells nice.
Oh it is also cheap!
i have used candle wax and a small butane torch to seal my knives for years, last years without problems even if you get it wet.
Sounds like a great idea!
I'm confused is it "viroblock" or "vibrolock" I've heard it both ways. I also love your content so please keep making videos like this.
@@WyattHam2010 it is Virobloc
I have stopped carrying my opinel because I live in the UK, so it's not legal carry. I could remove the lockring, but it bugs me too much that it's not complete. Shame, its a stainless blade in olive wood handle that I carved to be very small and pocket friendly. I carry a victorinox now.
@@robthompson1399 sad about UK knife laws
@@workbenchknifeandtool it sure is
@@robthompson1399 you could drill a small hole through the lock ring and into the wood and pin it so it wouldn't turn and lock.
@@workbenchknifeandtool now that is a great idea 👍👍👍
Linseed oil works well on the wood.
If you use your Opinel for food processing, just use olive oil to lubricate and protection from rust.
Great video. Love my Opinels. I have modded several into detail wood carving blades.
Nice! What shape did you change them too? I would love to see if you want to send pics to dwgumm@gmail.com
the last knife is commonly used for pruning and grating
Excellent tips, thanks for sharing!!
Great video!!
Thank you and thanks for watching and commenting too!
thanks! great info
secret tricks: If you have trouble to open your Opinel, hold the knife by the viral block and bang the tip of the handle a couple of time on your shoe sole, or a piece of wood.
It's called "le coup du savoyard" by old timers, and it's just enough to raise the tip of the blade to grab on!!
I like Old Bear a little better for the lock manipulation. There are spanish and Portuguese knockoffs, fit and finish a little rough.
I love my Opinels, plural...bought a 6, then a 7, then the bread knife (116), then table knives, saw... Razor sharp and a pleasure to carve with and generally use around camp and home. A drop of olive oil keeps the folders clean and lubricated.
Tip: If you use oil to both lubricate and clean your doublestuff as you sharpen , you won’t need to scrub it
Camellia sinensis is the tea bush, so "tea oil" is the same thing but usually cheaper than a fancy bottle. It can be used to protect the blade and the wooden handle. It is the oil to use for culinary items. Danish oil is a blend of natural and synthetic oils.
The "Carbone" version is wickedly sharp and will stay sharper for longer than the stainless version, but the carbon blade does need to be kept oiled to prevent corrosion. Sharpening should be maintaining the edge with the kitchen steel more than grinding. A vee shaped diamond knife sharpening file is ideal when it needs a little more, used the same way as the steel, point down on the kitchen block. The carbon blades are hardened and tempered at the edge, not the whole width, so you do not want to grind too much off. The honing angle is very shallow, which makes the Opinel wickedly sharp.
Camellia japonica (not Camellia sinensis) is the Japanese one, and makes a superior oil, used for knife care and also very popular for cosmetic use for women, on the hair and skin.
@@maradall they are biologically close cousins, and both can be used to make the oil. What we get in a bottle is labelled camellia, it doesn't say which one. We want it for steel knives, we do not need fancy label expensive stuff. There are dozens of camellia sp..
I used to believe the myth that the carbon blades were worth the extra care because they are harder, but after buying the st st version found this to be total BS! It really does not stay harder/sharper than the st st version, check the rockwell hardness test specs of both, and reviews comparing both. carbone = better is a total myth.
@@wonkylommiter6364 the carbon-steel will be the sharpest but needs more maintenance. The 12C27 is a corrosion resistant martensitic by Sandvik is specifically for making knife blades. It is not completely stainless and does need a little care.
To open easily hold the metal work hit the end of the wooden handle on a surface and it will part open for you, enjoy😊
The standard Opinel wood is beech. Quite a soft and porous wood (comparatively speaking), with the wet swelling issues you highlight. Not a great problem, but if you choose one of the harder woods Opinel also uses, the problem is greatly reduced. My favourite is the Walnut, which is available in sizes 6, 8 and 9.
@@davids9549 makes sense!
Great tip! I wouldn't have thought of wood hardness.
I use 100% boiled linseed/flax oil without the toxic additives.
Thank you
Danish oil smells like a 1970 shop class!
You can clean the Spyderco stone with a pencil eraser.
I'll try that, thanks!
The Double Stuff sheath can be used as a strop. Put the stone back in and strop the blade.
Yes, the eraser trick works pretty nicely, & less messy than abrasive powders, et cetera.
Great vid. Thank you.
one more time: Every Opinel has a sort of protruding base. At the foot of the knife the wood widens. That is on purpose not on the artistic but on the practical level . When the wood is wet and the knife won't come out easily don't use your nails. hit the base of the knife (with the reluctant blade still in the handle) on a hard service. One or two gentle knocks will have the blade come out of the handle looking for who is disturbing him. Than you grab him saving your nails. Of course make sure first that the ring is in the open position otherwise you can go on knocking till Kingdom come
I soak the open grain end over night in around 1 inch of a cup of EVOO.
Interesting. I have found that EVOO eventually gets gummy or sticky.
Great information. Thanks for sharing.
Can I use sandpaper to sharpen these knives?
I never like the way a new Opinel blade does not open fully (in my opinion) so that its top edge is in a straight line with the top edge of the handle, just something that annoys me! I file the notch that limits the opening angle until, to me, it looks just right.
Are these legal to carry in the UK?
No, because they lock! There are versions with a non- locking collar, so they would be street legal. An interesting alternative is the'svord', but twice the price.
@@markkieran1004 thanks
The no 5 is legal to carry in the uk, no lock, and fits nicely in the pocket.
@davidedwards4309 Oh great, thanks. I'm going over this fall.
Pop the Viroblock collar off as he shows in the video and they are no longer locking so the locking issue no longer applies.
Trying to justify why you are carrying one of the big ones (e.g. 12) might take some smooth talking.
As already mentioned the Viroblock is only on 6 and larger so anything smaller is not locking and also small enough to cause less queries about having it in public.
In Japan they roll a cloth and use sticky tape to keep it rolled up. They use it to coat their carbon steel blades it leaves a nice light coating of Camelia oil.
What I miss is the use of the so called shoe of the Opinel. Every Opinel has a sort of protruding base. At the foot of the knife the wood widens. That is on purpose not on the artistic but on the practical level . When the wood is wet and the knife won't come out easily don't use your nails. hit the base of the knife (with the reluctant blade still in the handle) on a hard service. One or two gentle knocks will have the blade come out of the handle looking for who is disturbing him. Than you grab him saving your nails. Of course make sure first that the ring is in the open position otherwise you can go on knocking till Kingdom come
Una goma de borrar lápiz sirve para limpiar bien esa piedra de afilar cerámica blanca
Use it as gardener for multiple tasks...lost without it.🌍🌎💚
You can get these blades hair popping sharp. I own several and each one is special. I have modified and customized. You might not want to put these in the dishwasher. Just maybe.
I have just bought a little No8 Opinel garden knife, stainless steel version . it arrived razor sharp out of the box, so I wonder how sharp I'll get it once it does need touching up. I use 3,000 & 8,000 grit Japanese water stones.
@catey62 you'll get it sharper than it came with those stones
@@catey62Com pedra granulação 1.000 (final da afiação) e strop de couro, já fica superafiada. Eu tenho um canivete da Opinel superafiado assim.
I received an Opinel No 12 Pruning Saw as a Christmas present in 2023 and it was difficult to open. It was brand new, I've used it a couple of times and I hadn't touched it for around 2 months. Pulled it out yesterday and needed to use a pair of pliers to get the blade out. It has never been wet, not rusted or clogged with saw dust. I have tried oil which has made it a little easier to open but it is still difficult. Thanks for the advice, I will try your tips and see how I go. It certainly doesn't make me want to buy any of their knives.
Humidity can make the wood swell too. Putting the saw in a warm, dry place may help it loosen also. Repeatedly opening and closing the blade many times will also help loosen the joint.
@@workbenchknifeandtool Thanks, yeah I live in northern Australia so it has been extremely humid over our wet season. We're in the dry season now so I will put it out in the sun for a day and see how it goes.
Nice knives but why don't Opinel seal the handle on the end so that customers don't have these issues
Tip on sharpening “ , try the opposite to the way you do it . “
Start at the bottom of the blade , and draw the blade away , moving towards finishing the stroke , at the tip .
ITS A SAFER WAY TO SHARPEN AS YOUR DRAWING THE EDGE AWAY , AND IF YOU SLIP THE BACK OF THE KNIFE , IS WHAT HITS YOU , NOT THE SHARP EDGE .
Just a safer way of sharpening , and works well with a bench stone , as well .
Try it , you’ll see the difference “ , Aussie Bushcraft “👍
Sometimes i leave one of mine locked open and keep it in a knife sheath
A pencil eraser... The best thing to clean the double stuff😊😊
I'll give that a try! Thanks!
Never a big fan of folding knives in the kitchen. Too easy to get juices and gunk inside the pivot--especially hard to get out. Just an extra step or two in cleanup. I'm lazy. So ... handy, maybe, but not sanitary.