How long is an Opinel No 8 blade?
8.5cm
The No. 08 features a sharp 8.5cm blade, a comfortable 9cm haft, and weighs in at an efficient 45 grams! Sharp traditional Yatagan blade with a convex profile and a nail nick for opening.
What do the numbers mean on Opinel knives?
Joseph Opinel had the idea of making his knife into different sizes which would be suitable to different hand sizes or used for various tasks. So, in 1897, he developed 12 different sizes numbered from 1 to 12. The smallest knife, named No. 2, has a 3.5-cm blade and the largest knife, No. 12, a 12-cm blade.
Are Opinel knives legal in UK?
The Opinel Carbon Steel Non-Locking knives are have blades under 3 inches and therefore legal to carry in the UK.
Can Opinel knives be sharpened?
Sharpening your Opinel Start from the base of the blade moving towards the tip of the blade in an alternating and regular movement. Steel burr forms on the opposite side of the blade which prevents it from cutting. This burr must therefore be removed. This is the second stage of the sharpening process.
What angle do you sharpen Opinel?
How do you sharpen an Opinel knife? 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.
What is the classic Opinel?
The traditional Opinel knife has a beechwood handle and a high carbon XC90 steel (acier au carbone) blade. Opinel also offers most of its models with a Sandvik 12C27M stainless steel (acier inox) blade.
What Steel does Opinel use?
Carbon steel
Carbon steel is the steel historically used by Opinel, which has contributed to the brand’s global fame. The carbon steel blade is marked out by its exceptional cutting quality and ease of sharpening.
What are Opinel knives used for?
The knives are good for cheese and excellent for bread and fruits when picnicking, but they are also great in the kitchen. Try an Opinel on onions, shallots, scallions or garlic. The thin, sharp blade makes slicing them easy.
