>if I lived in Europe I'd probably believe this bullshit too
Well, one day when you come out of your mommy's basement and stop thinking the Bud K catalog is the acme of cutlery vendors, you might sound like less of a bitter neckbeard.
mine all get gunked up and become hard to open and close. i've tried tossing them in a dehydrator and my oven while it's warm some time after I've used it and neither completely got rid of the swelling. they're great other than that and I wish I could get them with an insert where the pivot is or some lther handle material so this wasn't an issue.
I worked with a guy who would sharpen his Case Sodbuster freehand with an angle grinder.
I like them but I agree with
My favorite carbon blade folder is the Svord peasant, it's a really simple knife that's easy to clean and repair, and if the handle breaks while out you can make a quick fixed blade with a branch and some paracord.
Svord Peasant series is 10/10. I use my Peasant Mini all the time.
Best advice I ever got was think about cutting the thinnest shavings possible off the stone, with a light hand. Same way you'd make a featherstick, but light light light, and as thin as you can possibly cut, on each side, even counts.
You will learn by feel and sound what the right angle is.
Not to sound like i am 120 years old, but I learned to sharpen knives on the same files we used for horse shots. Best I can say is get something like this, it's been its weight in gold, what used to take 2 hours can be done in 12 minutes
My experience after many years of using one:
Carbon steel, wooden handle and not easy to disassemble is not a good combination.
Get the stainless steel one.
Probably surface patina, black rust essentially. You can use a steel polish like Autosol and a rag (and some patient rubbing) to put it back to a satiny finish.
Probably surface patina, black rust essentially. You can use a steel polish like Autosol and a rag (and some patient rubbing) to put it back to a satiny finish.
No need for all that, just use that green scouring pad from the sink on it a few times with a little baking soda. Looks like new.
Probably surface patina, black rust essentially. You can use a steel polish like Autosol and a rag (and some patient rubbing) to put it back to a satiny finish.
your knives are surface rusting because you didn't put a patina on it. its just cosmetic and easily fixable.
i do recommend the stainless ones if you hike around salt water or plan to take your knife on boats tho.
to add to this anon's post
[...]
No need for all that, just use that green scouring pad from the sink on it a few times with a little baking soda. Looks like new.
you guys also need to add a patina to your knife after cleaning the rust off so it doesn't just rust again.
easy mode patina: stab a banana or some sort of acidic fruit, leave it overnight, throw the fruit out. i think this is the best looking patina on opinels and its cheap as frick too.
https://i.imgur.com/W8uveKK.jpg
I'm French and people generally use Opinels to cut saucisson (dry sausage) or cheese. It's well worth its price, and it's cheap enough to not really care if you break it or let it rust (which will definitely happen at some point with the carbon blade version). I like it much more than the Douk Douk. I wouldn't recommend it for real outdoor uses, a basic fixed blade like a Mora is miles ahead, and a Buck 110 is definitely much more solid.
Fyi the real Gucci French folder has always been the Laguiole. The problem is that hundreds of chink factories are making copies so you better buy them directly from French factories or certified dealers.
buck 110 and mora 511/companion is like 5x heavier than a opinel no. 6/7 and they're completely different blade profiles with wildly different thicknesses meant for completely different tasks.
i would never really compare those knives to each other. an opinel is overkill for most backpackers' outdoors needs. a SAK is probably most appropriate for most hikers. when i'm booshcrafting with my mora or buck knife there's a very high chance i'm also going to pack a sak or opinel as cutlery and maybe for fine work.
moras suck ass for whittling or any sort of precision work, i love moras but the handle shape is awful for some tasks.
t. lives in cascades/yukon actual outdoorsman unlike this french queer.
The Mora is pretty light too for a fixed blade thanks to the plastic handle. I didn't really want to compare those 3 knives, but I'm tired to see some people talking about the Opinel like it's the greatest knife ever, while it's only really good for small tasks (like cutting sausage), like with most folders. Its biggest advantages are that it's cheap, light and disposable like the Mora, but I find it hard to come back to Opinels when so many folders are blowing it out of the water in term of practicality. Even if they're 90 grams instead of 50, you won't feel the difference in your pocket. The handle has the tendency to keep humidity and dirt right where the blade axis is (attracting rust too on the carbon version), and the knife isn't the easiest to clean either. After some time, the opening and the closing will become much more difficult, especially with wet fingers. That's fine for a 10€ knife but I'd rather use something a little more expensive, solid, user friendly and modern, thanks. The blade is really good despite of the fragile tip though, some other manufacturers should get inspiration from it.
I like them but I agree with
My favorite carbon blade folder is the Svord peasant, it's a really simple knife that's easy to clean and repair, and if the handle breaks while out you can make a quick fixed blade with a branch and some paracord.
>any experiences with Opinel
Yes, I have several of them. I use them as steak knives. Takes up less space in the drawer. >is there a better cooking knife
An actual chef's knife
I'm French and people generally use Opinels to cut saucisson (dry sausage) or cheese. It's well worth its price, and it's cheap enough to not really care if you break it or let it rust (which will definitely happen at some point with the carbon blade version). I like it much more than the Douk Douk. I wouldn't recommend it for real outdoor uses, a basic fixed blade like a Mora is miles ahead, and a Buck 110 is definitely much more solid.
Fyi the real Gucci French folder has always been the Laguiole. The problem is that hundreds of chink factories are making copies so you better buy them directly from French factories or certified dealers.
It looks raw but it's all hand made, hence the price. They have more conventional looking blades and handles made of various materials like horn and rare woods. Your post makes me think of someone who is so used to fast food and industrial products that he can't appreciate real cuisine anymore.
>Your post makes me think of someone who is so used to fast food and industrial products that he can't appreciate real cuisine anymore
I wouldn't pay those prices when the bone grip doesn't quite meet the metal end properly, or how the grey handle has split as they've put the metal through and yet they're still selling it for 479 euros(???) plus one of them is scratched from the factory which is also unacceptable.
At the end of the day it's different strokes for different folks, but I'd never pay that for what I'm seeing there. I bet those craftsmen work a 25 hour weeks with a big glass of red wine at lunch because that's what I see.
I'm French too and Douk Douk is life. I've broken a couple opinels but never a Douk Douk. Opinels are just more fragile, blade too thin, weight too low. A Douk Douk can never fail you, and after buying the original medium size and using it for a whole year and abusing it I'm convinced. The giant Douk Douk may be worth the premium.
I grew up using Opinel knives and can say that they are still just as good as they always were.
The handle is natural and feels nice in the hand plus I've always liked the dimensions of the blade.
>You mean for harvesting birch/maple sap?
that too, looked it up, grafting i thinks is the word
i do it to fruit trees, mostly apple and pear, in a circular motion, i cut the branch, and insert the other.
thats how you get an apple tree, that produces 2 kinds of apple, its also really handy for rasberries and rose hip
flimsy ass cheap thin blade with a crummy handle
they just seem homosexual to me
would never buy one but if someone gave me one i guess i'd use it as a poop knife
Plenty of people have been stabbed by opinels. It's cheap, easy to get (even by kids) and it cuts very well, so that's no surprise, the same way kitchen knives provably kill more people than guns every year. A famous French serial killer, Francis Heaulme, was using Opinels.
Also English speakers should translate that article for the lulz.
https://www.leparisien.fr/amp/faits-divers/lopinel-13-le-couteau-a-la-lame-de-22-cm-qui-fascine-les-bandes-rivales-et-les-rappeurs-09-01-2023-PMRWYSI5JVEE5DW3CWODEZ6FVI.php >French gangstas using the famous Opinel 13, nicknamed "the Giant".
Probably one of the best no bullshit knives out there. Nothing fancy, just a sharp blade and a bit of wood to hold onto.
if I lived in Europe I'd probably believe this bullshit too
>if I lived in Europe I'd probably believe this bullshit too
Well, one day when you come out of your mommy's basement and stop thinking the Bud K catalog is the acme of cutlery vendors, you might sound like less of a bitter neckbeard.
Use Victorinox Paring Knives if you want a cheap cooking knife. I don't like using folders for food prep.
mine all get gunked up and become hard to open and close. i've tried tossing them in a dehydrator and my oven while it's warm some time after I've used it and neither completely got rid of the swelling. they're great other than that and I wish I could get them with an insert where the pivot is or some lther handle material so this wasn't an issue.
Mora with a plastic handle is easier to wash up.
>Mora with a plastic handle is easier to wash up.
Agreed, they are also a good knife.I have a few.
And if they made a folder as good as or better than an Opinel, I'd have one of them as well.
Rinse it in water and give it a shake, you goof.
how does i sharpen a knife? i never done not a thing before. all the stuff to do it looks really really expensive but idk if tats just redite autism
lay off the weed
I worked with a guy who would sharpen his Case Sodbuster freehand with an angle grinder.
Svord Peasant series is 10/10. I use my Peasant Mini all the time.
Get a cheap stone and go at it until you understand what's going on
If you're not moronic you should get it quickly
Best advice I ever got was think about cutting the thinnest shavings possible off the stone, with a light hand. Same way you'd make a featherstick, but light light light, and as thin as you can possibly cut, on each side, even counts.
You will learn by feel and sound what the right angle is.
Not to sound like i am 120 years old, but I learned to sharpen knives on the same files we used for horse shots. Best I can say is get something like this, it's been its weight in gold, what used to take 2 hours can be done in 12 minutes
My experience after many years of using one:
Carbon steel, wooden handle and not easy to disassemble is not a good combination.
Get the stainless steel one.
I also have a carbone one and the blade looks dirty all the time and no matter how much I clean it it stays the same.
Probably surface patina, black rust essentially. You can use a steel polish like Autosol and a rag (and some patient rubbing) to put it back to a satiny finish.
No need for all that, just use that green scouring pad from the sink on it a few times with a little baking soda. Looks like new.
your knives are surface rusting because you didn't put a patina on it. its just cosmetic and easily fixable.
i do recommend the stainless ones if you hike around salt water or plan to take your knife on boats tho.
to add to this anon's post
you guys also need to add a patina to your knife after cleaning the rust off so it doesn't just rust again.
easy mode patina: stab a banana or some sort of acidic fruit, leave it overnight, throw the fruit out. i think this is the best looking patina on opinels and its cheap as frick too.
buck 110 and mora 511/companion is like 5x heavier than a opinel no. 6/7 and they're completely different blade profiles with wildly different thicknesses meant for completely different tasks.
i would never really compare those knives to each other. an opinel is overkill for most backpackers' outdoors needs. a SAK is probably most appropriate for most hikers. when i'm booshcrafting with my mora or buck knife there's a very high chance i'm also going to pack a sak or opinel as cutlery and maybe for fine work.
moras suck ass for whittling or any sort of precision work, i love moras but the handle shape is awful for some tasks.
t. lives in cascades/yukon actual outdoorsman unlike this french queer.
The Mora is pretty light too for a fixed blade thanks to the plastic handle. I didn't really want to compare those 3 knives, but I'm tired to see some people talking about the Opinel like it's the greatest knife ever, while it's only really good for small tasks (like cutting sausage), like with most folders. Its biggest advantages are that it's cheap, light and disposable like the Mora, but I find it hard to come back to Opinels when so many folders are blowing it out of the water in term of practicality. Even if they're 90 grams instead of 50, you won't feel the difference in your pocket. The handle has the tendency to keep humidity and dirt right where the blade axis is (attracting rust too on the carbon version), and the knife isn't the easiest to clean either. After some time, the opening and the closing will become much more difficult, especially with wet fingers. That's fine for a 10€ knife but I'd rather use something a little more expensive, solid, user friendly and modern, thanks. The blade is really good despite of the fragile tip though, some other manufacturers should get inspiration from it.
I like them but I agree with
My favorite carbon blade folder is the Svord peasant, it's a really simple knife that's easy to clean and repair, and if the handle breaks while out you can make a quick fixed blade with a branch and some paracord.
Very good for cutting onyo due to thin blade
Opinels are nice but they also get sand etc in the action which is annoying and pretty much impossible to clear out.
I have some experience with Opin-ACK.
Get a Mora.
>any experiences with Opinel
Yes, I have several of them. I use them as steak knives. Takes up less space in the drawer.
>is there a better cooking knife
An actual chef's knife
>An actual chef's knife
i think he meant outdoor cooking.
but opinel makes a chef knife. its arguably the best entry level chef's knife on the market.
had one for about 3 years now of daily use, the barrel got a little loose on me and now it'll open in my pocket if I'm not careful
lovely knife though
I'm French and people generally use Opinels to cut saucisson (dry sausage) or cheese. It's well worth its price, and it's cheap enough to not really care if you break it or let it rust (which will definitely happen at some point with the carbon blade version). I like it much more than the Douk Douk. I wouldn't recommend it for real outdoor uses, a basic fixed blade like a Mora is miles ahead, and a Buck 110 is definitely much more solid.
Fyi the real Gucci French folder has always been the Laguiole. The problem is that hundreds of chink factories are making copies so you better buy them directly from French factories or certified dealers.
Not to be rude but those look cheap and shit.
It looks raw but it's all hand made, hence the price. They have more conventional looking blades and handles made of various materials like horn and rare woods. Your post makes me think of someone who is so used to fast food and industrial products that he can't appreciate real cuisine anymore.
>Your post makes me think of someone who is so used to fast food and industrial products that he can't appreciate real cuisine anymore
I wouldn't pay those prices when the bone grip doesn't quite meet the metal end properly, or how the grey handle has split as they've put the metal through and yet they're still selling it for 479 euros(???) plus one of them is scratched from the factory which is also unacceptable.
At the end of the day it's different strokes for different folks, but I'd never pay that for what I'm seeing there. I bet those craftsmen work a 25 hour weeks with a big glass of red wine at lunch because that's what I see.
>It looks raw but it's all hand made
Just because its handmade doesn't meat it has to look like its handmade and shit.
Its artificial to make each piece different. You cant have all of them look identical. Then its up to the customer to choose one he likes.
Those are some nice knives
I'm French too and Douk Douk is life. I've broken a couple opinels but never a Douk Douk. Opinels are just more fragile, blade too thin, weight too low. A Douk Douk can never fail you, and after buying the original medium size and using it for a whole year and abusing it I'm convinced. The giant Douk Douk may be worth the premium.
A good tool is a good tool, and they make some.
I grew up using Opinel knives and can say that they are still just as good as they always were.
The handle is natural and feels nice in the hand plus I've always liked the dimensions of the blade.
opinel is the GOAT of small cheap folding knives
more is the GOAT of medium to large cheap fixed knives
Opinel masterrace
I have a few i would say, first pocket knife i got, from my grandpa no less, that small dinky nr.5
Based. What do you use the 2nd from the right for? Mushroom picking?
the real crooked one? used it for trees, where you open up the bark. but you set in a fixed branch
>used it for trees, where you open up the bark. but you set in a fixed branch
I don't get it. You mean for harvesting birch/maple sap?
>You mean for harvesting birch/maple sap?
that too, looked it up, grafting i thinks is the word
i do it to fruit trees, mostly apple and pear, in a circular motion, i cut the branch, and insert the other.
thats how you get an apple tree, that produces 2 kinds of apple, its also really handy for rasberries and rose hip
flimsy ass cheap thin blade with a crummy handle
they just seem homosexual to me
would never buy one but if someone gave me one i guess i'd use it as a poop knife
love my opinel no.8, it's ultralight and cuts food nicely. inox for life tbh.
Could you stab someone with an Opinel? Or would the blade break/close?
Plenty of people have been stabbed by opinels. It's cheap, easy to get (even by kids) and it cuts very well, so that's no surprise, the same way kitchen knives provably kill more people than guns every year. A famous French serial killer, Francis Heaulme, was using Opinels.
Also English speakers should translate that article for the lulz.
https://www.leparisien.fr/amp/faits-divers/lopinel-13-le-couteau-a-la-lame-de-22-cm-qui-fascine-les-bandes-rivales-et-les-rappeurs-09-01-2023-PMRWYSI5JVEE5DW3CWODEZ6FVI.php
>French gangstas using the famous Opinel 13, nicknamed "the Giant".
>black skin
Who would've guessed?