Frequently asked questions
Avoid leaving it in damp environments for too long. Grease the metal parts regularly. Dry the blade using a dry cloth after each use.
Humidity, atmospheric condition and the wood used for the handle can all affect the folding mechanism of your Opinel. As wood contracts and expands due to humidity it will hold the blade tighter or looser, this is why the function of your Opinel is not always consistent. Please review FAQ #10 to solve your opening difficulties.
Use a Diamond Whetstone or other fine-grain natural stone on a dry, degreased blade.
As if you wanted to cut the stone, move the blade from the base towards the tip, at an angle of 18/20 degrees. A wide angle will thicken the cutting edge: it will be more resistant but less sharp. A small angle will thin the cutting edge: it will be less resistant but sharper.
A burr forms on the opposite side of the blade. Remove this by passing this side over the stone, without pressing. To finish off, pass both sides over the stone, twice.
Folding knives are not designed to be washed in the dishwasher. You can wash them by hand, being careful never to leave them soaking in the water and to dry and grease them properly afterwards. Fixed-blade kitchen knives with stainless steel blades can be place in the dishwasher.
Make sure you use washing and rinsing products from the same brand.
Place your knife in the cutlery basket with the blade downwards.
Once the washing cycle has finished, dry your knife and put it away.
The carbon blade has an unparalleled cutting quality and sharpens very easily. However, it must be regularly greased and dried after each use to prevent the formation of rust.
A stainless steel blade will not rust. The stainless steel used to manufacture Opinel blades is12c27 Sandvik Swedish steel. 12c27 steel is consider by most to be the best Stainless on the market.
Please visit our "Steel" page.
You may apply for a wholesale account at Opinel USA, please click here.
In 1565 King Charles IX of France had ordered every master knife-maker to place an emblem on his products to guarantee their origin and quality. “In order to prevent counterfeits, the stamps had to be registered in a ‘safe place’, in the Police Lieutenant’s registry for Paris at the guild headquarters or the home of the oldest Master or Juror for knife-making centers. They had to be stamped on a slab of copper, lead or silver, as proof of registration and in order to keep an imprint in the event of dispute”. Respecting this tradition, Joseph Opinel chose as his emblem "The Crowned Hand”. This right hand, known as a hand raised in blessing, with three fingers straight and two fingers folded, figures on the coat of arms of the town of Saint-Jean-de-Maurienne. "A silver hand raised in blessing, on an azure background, clad in the same". Since the 6th century, the cathedral has housed a shrine where the faithful may worship, containing three fingers from the hand of Saint John the Baptist, brought back from Alexandria in Egypt by a young girl from Maurienne, named Thecla. The crown placed above the hand recalls the fact that the Savoie region was once a Duchy.
95% of the wood used comes from France. For further information see "The woods"
The blade unfolds easily thanks to its groove. However, those practiced in the art can tap the heel of the handle hard on the table once and the blade will come out of the slit slightly.
The blade & handle of the slim models are very different from the "Classic" Opinel models. The handle is tapered to a point for a comfortable fit. The blade is flexible like a "fillet" knife, this knife is not recommended for heavy duty usage. If you like the shape of the handle but need a stiff blade you will like the No 8 Garden knife.
Opinel stopped making pear wood handles in the 1950s. However, some retailers are using "Pear wood" instead of "Beechwood" in product descriptions.
Yes, Opinel uses the same wood, the difference is that the carbon models have a varnished handle and the Stainless steel models are left untreated/natural.
So many people called and asked this question that we felt the need to add it to our FAQs. Opinel is pronounced: [oh-peen-el].
Although most Opinel blades are made of Stainless steel (Sandvik 12C27 modified) a few models
are made of Carbon steel (XC90). Please visit our steel page
for more info.
The #1 Opinel was taken out of production in 1932, it was just too small. The #11 was taken out in 1935, its size was too similar to the other large knives.
Yes! The Opinel folding knife was designed that way. While opened, the tip of the blade will be approximately level with the center of the ferrule's rivet.
In addition, the ferrule (under the safety ring) will protrude around 1/16 inch out of the wood to prevent the back of the blade (and the pressure of the cut) from pressing against in the wood. This is not a defect, it's only a very clever design from Joseph Opinel 120 years ago....
Several reasons are at play here. Some woods like olive wood for example contain oils that are very corrosive and simply would deteriorate a carbon blade regardless if you take care of it or not. The other and probably most understandable reason is that many of us would not know how to take care of a carbon blade or even realize/know what it is. In the grand scheme of things, expanding the selection of carbon blade models would be detrimental to the brand as it would simply create unavoidable quality issues.