Kitchen Knife Guide

We get it! Choosing the right knife can be a tedious task. So many choices and so many price points... At Opinel, we like to keep things simple so that you can pick the best knife in total confidence!

We put together this guide to share basic knowledge and tips on how to choose your new favorite kitchen knives.

Anatomy of a Knife

Opinel Selection

Opinel offers 3 collections of chef knives for 3 levels of users.

We recommend to make your decision based on your knife skills, aesthetic preference and budget.

But wait, which one are you?

Collection	Parallele	Intempora	Les Forgés 1890
User Profile	Home Cook	Home Chef	Skilled Chef
Image (Chef knife)
Stainless Steel	X50CrMoV15	Sandvik® 12C27M	X50CrMoV15
100% Forged Blade
Full tang (balance)	Half-Tang
Blade Hardness	56-57 HRC	56-57 HRC	56-57 HRC
Dimpled Blade Santoku
Handle Material	Varnished Beechwood	Poly-Reinforced Fiberglass	Stabilized Beechwood
Rivetless Handle
V-Grip (sustained comfort)
Lifetime Limited Warranty
Price	$15 - 49	$39 - 79	$89 - 179

The right tool for the right task

Versatile Knives

Santoku Knife

Easily cut fatty ingredients like salmon and butter, slices won't stick to it's dimpled blade, making cutting more rapid. (Dimpled Santoku is only available in Intempora and Les Forges)

6" Chef Knife

Every bit as worthy as its 8" older brother. A 6" chefs knife makes quick work of any kitchen task. A great tool for home chefs with limited knife skills.

8" Chef Knife

A daily driver for any chef in the kitchen. Use it to chop, cut, slice and mince. Chef knives are great because they can be used just about anywhere in the kitchen. It's only weakness is a tough-crust loaf of bread.

Paring Knife

Short and pointed for delicate, precision cutting. Peel vegetables, garnish dishes and trim just about any ingredient in the kitchen. You know that small knife you see chefs pull out on TV? Yep, it's a paring knife!

Carving Knife

A straight blade for cutting roasts and poultry. The long slender profile makes it a kitchen workhorse that's great for just about any task except chopping.

Specialized Knives

Fillet Knife

For filleting fish and cutting thin slices, the flexible blade makes quick work of any fish.

Bread Knife

Serrated and curved to make cutting easier. For slicing all sorts of bread, cutting through tough rinds. It even makes a great watermelon and pineapple knife.

Boning Knife

Pointed and rigid, a boning knife makes cutting pesky sinew off meat a breeze. The hand guard lets you use it like a dagger to quickly remove bones and ligaments from your butchering tasks.

Carpaccio Knife

A highly specialized knife. Carpaccio knives feature long, flexible blades which are great for cutting extremely thin slices of meat and fish with a sweeping motion. (Only available in Parallele)

Quick Tips

Opinel knives will last you a lifetime if you look after them.

Here is what we recommend to keep your knives in good condition for years to come.

Keep your knives clean by rinsing well and drying them with a towel after each use. For maximum longevity, avoid putting knives in the dishwasher. The heat and detergent used can affect the lifespan of any knife.

Keep your knives sharp: dull knives are more dangerous than sharp knives. For that reason, we recommend you sharpen your knives as soon as they show any sign of dullness. You can use sharpening stones and steels. This is also fun to learn and you will impress your friends!

Use a cutting board: cut on a wooden or synthetic board to prevent blade damage and increase safety. Always use the back of the blade to scrape the food into your dish.

Knife Sharpening 101

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