Opinel Knifes

[Gadget Guy]

Dead good knives Got a stainless No.8 from the last time I was in France. Etched the blade and carved the grip a little. They're supposed to seize up a little if they get damp, but I waterproofed the top with Vaseline (spread it on to the top liberally, gently heat with a lighter until it gets thin enough to sink in, wipe off excess) so I've never found that a problem. They take really good edges with little effort, even the stainless ones.

I want to buy a Opinel 12 as a bag/pack cooking knife, but I'm worried about getting the handle wet. What is the best way to try and waterproof the handle? I've seen some of the ideas here and they look pretty good, but what if I wrap the handle in duct tape? I just need to be able to clean the knife after cooking.


Anyone use a 12 for cooking?

[Benner]

John, it sounds like you need a large Cold Steel Twistmaster 

Sorry John I couldn't help myself. 

[Freudian Frog]

John, it sounds like you need a large Cold Steel Twistmaster  

Sorry John I couldn't help myself.  

Eww, have to agree with Benner here.

Gonna go bathe now...

[Sean]

I used mine a bit to carve turkey this Thanksgiving past.  I usually just stick the "blade" in hot soapy water
and just run a damp rag over the wood.  It might stiffen up a bit but usually goes back to it's normal ease
of open in awhile.
I have one Opinel and love it.  I did mod the handle on it for comfort.  The older it gets the more character
the blade seems to show.

[jzmtl]

I saw a #12 slim the other day and it was preeeeeeeeetty, but at $40 it's hard to justify for an opinel.

[John]

Dead good knives Got a stainless No.8 from the last time I was in France. Etched the blade and carved the grip a little. They're supposed to seize up a little if they get damp, but I waterproofed the top with Vaseline (spread it on to the top liberally, gently heat with a lighter until it gets thin enough to sink in, wipe off excess) so I've never found that a problem. They take really good edges with little effort, even the stainless ones.

I want to buy a Opinel 12 as a bag/pack cooking knife, but I'm worried about getting the handle wet. What is the best way to try and waterproof the handle? I've seen some of the ideas here and they look pretty good, but what if I wrap the handle in duct tape? I just need to be able to clean the knife after cooking.


Anyone use a 12 for cooking?

GG something I learned for kukri wooden handles,place the handle in a jar of Raw linseed oil for 72 hrs and then in boiled linseed oil for a further 48 hrs then when dry use beeswax to finish off 

[Gadget Guy]

Dead good knives Got a stainless No.8 from the last time I was in France. Etched the blade and carved the grip a little. They're supposed to seize up a little if they get damp, but I waterproofed the top with Vaseline (spread it on to the top liberally, gently heat with a lighter until it gets thin enough to sink in, wipe off excess) so I've never found that a problem. They take really good edges with little effort, even the stainless ones.

I want to buy a Opinel 12 as a bag/pack cooking knife, but I'm worried about getting the handle wet. What is the best way to try and waterproof the handle? I've seen some of the ideas here and they look pretty good, but what if I wrap the handle in duct tape? I just need to be able to clean the knife after cooking.


Anyone use a 12 for cooking?

GG something I learned for kukri wooden handles,place the handle in a jar of Raw linseed oil for 72 hrs and then in boiled linseed oil for a further 48 hrs then when dry use beeswax to finish off 

John, if I do that can I wash the knife without the worry of the wood splitting? In other words, will it be a good food prep knife? Thanks for the tip! 

[John]

Dead good knives Got a stainless No.8 from the last time I was in France. Etched the blade and carved the grip a little. They're supposed to seize up a little if they get damp, but I waterproofed the top with Vaseline (spread it on to the top liberally, gently heat with a lighter until it gets thin enough to sink in, wipe off excess) so I've never found that a problem. They take really good edges with little effort, even the stainless ones.

I want to buy a Opinel 12 as a bag/pack cooking knife, but I'm worried about getting the handle wet. What is the best way to try and waterproof the handle? I've seen some of the ideas here and they look pretty good, but what if I wrap the handle in duct tape? I just need to be able to clean the knife after cooking.


Anyone use a 12 for cooking?

GG something I learned for kukri wooden handles,place the handle in a jar of Raw linseed oil for 72 hrs and then in boiled linseed oil for a further 48 hrs then when dry use beeswax to finish off 

John, if I do that can I wash the knife without the worry of the wood splitting? In other words, will it be a good food prep knife? Thanks for the tip! 

Should be fine if done correctly and maintained what it does is seal the wood what you could do if your not 100% sure is test the method on a piece of any wood first  this method is also great for restoring tired looking wood handles or scales 

[jzmtl]

Splitting is never a concern with opinel I think, it's them turning into nail breakers when wet. To really waterproof it you will need to take out the pin, bolster and blade before doing any of that thou, may not be worth the effort.

[Spork, Lord of Lime Jello!]

The Olivewood handles seem to have fewer problems with swelling. I've soaked all of my Opis for several days in Boiled Linseed oil thinned with turpentine (to aid penetration).

It takes weeks to dry properly and it may be hard to open for a while, but now I have no more issues with the wood swelling. I suggest removing the locking ring and wiping all metal parts clean when you take it out of the oil...otherwise you will end up with a gummed up lock.

[jzmtl]

Do you remove the factory lacquer or leave it on when soaking?

[Spork, Lord of Lime Jello!]

Do you remove the factory lacquer or leave it on when soaking?

I modified the handles on all of mine so the lacquer was removed in the process. I would sand it lightly if I were doing a factory handle.

[AddictedToTools]

Does anyone here have an Opinel Slim? If so, can I see a picture of it? It would be even better if someone could show me a picture of one beside a normal Opinel! 

[Mike, Lord of the Spammers!]

I've never seen one either

[jzmtl]

I've seen a couple in stores and the grind isn't as well done as regular opinels, could be just the ones I saw thou.

[prime77]

Wow what great knives these are. I got one a couple days ago and can't put it down. There is just something about these simple knives that draws you to them.

[Mike, Lord of the Spammers!]

Yeah there pretty cool aren't they

There one of those rare item's where cheap, really  is cheerful

[BlueDot]

I bought two of those back in 1981 when I was over there in the Navy.  I lost one but think I know where the other is.  All this talk got me to remembering some good times (before good knives were illegal over there).
 

[Sparky415]

 

[Neil]

They didn't let these grow up

[Mike, Lord of the Spammers!]

They didn't let these grow up

(Image removed from quote.)

You tease you

I often wonder why they made the really diddy one's, as there's sod all to get hold of really

[Neil]

Doesn't stop me wanting a no.1   The little one in the above pic is a no.2

[Mike, Lord of the Spammers!]

Doesn't stop me wanting a no.1   The little one in the above pic is a no.2

I had a number one, and trust me you have more than enough issues with wounds from 58mm sak's

[prime77]

Cool shot Neil. Does any one have a shot of a 8, 9, 10 together. Also what numbers lock closed as well as open. My 8 only locks open. Is the locking closed feature something new?

[Neil]

Can't help with the locking closed, sorry.

[Mike, Lord of the Spammers!]

Neil's got time on his hand's again

[Neil]

<groan>

Old shot actually    I haven't got them anymore.  They were a job lot purchase from a b&m store that went under.

[Mike, Lord of the Spammers!]

I really fancy getting another one now

Maybe one of there safety knife jobbies

[Gareth]

Cool shot Neil. Does any one have a shot of a 8, 9, 10 together. Also what numbers lock closed as well as open. My 8 only locks open. Is the locking closed feature something new?

New-ish I think.  My oldest Opi doesn't have the lock closed ring and that's about 10-12 years old.  My newer one (about 3-4 years old) does, so sometime in that period I suspect.  AFIAK it was brought in for all sizes.

[Grant Lamontagne]

Odd, I was under the impression that it was sizes six or seven and up that locked?

Def