The Opinel Blog

Helpful hints and tricks to maintaining your new Opinel wooden cutting boards.

This tasty bread recipe became America’s breakfast and snack go-to during the 1930’s great recession.

March marks the arrival of spring. Nature comes back to life, the flowers start to bloom and spring cleaning begins. We get out our gardening tools and the garden starts to blossom. Here are a few springtime tips from Opinel.

Cainnon Gregg of the Pelican Oyster Company in Tallahassee, Florida, is part of a flush of aquaculturists who are revitalizing oyster cultivation...

Opinel knives can last for generations if taken care of properly. Learn some tricks we use to ensure your knives will work like-new for years to come.

Meet Emeline Ducrocq, the team leader for wood craftsmanship in the Opinel artisan wood workshop.

The Opinel pocket knife is beloved all across the world

Chef Karl Holl developed a love for foraging wild foods during his years at Napa, California’s Martini House. Learn how to forage for morels and some delicious recipes too!

It's no secret that, at Opinel, we love good food just as much as we love breathtaking adventures.

Mardi Michels teaches French at a boys’ school in Toronto...