I have a few Opinels with carbon steel blades (not stainless steel).I'll never figure out why they do that. No one else does, to my knowledge.
Most of the people I know, who aren't collectors, prefer carbon steel knives for the reasons you just mentioned Gordon. You can't beat old school!
I thought more so to keep to the original!Plus CARBON is easier to sharpen in the field, or strop with a leather belt, or harness. New school (stainless) is not always the best for every need. And, as already mentioned, a Carbon steal ages very well, just as a fine wine.
I don't like that I can't get a walnut handle with a carbon steel blade. I had to buy a beech handle Opie so that I could swap out the blade with my walnut handled Opie. Which I never did because I liked how the beech handle turned out after using a torch:(Image removed from quote.)
I never considered torching the beech handle. I may have to borrow that idea.
That is a mice looking handle after the torching
Very nice No7! 😉What are you cutting to get a Patina so quickly?On my hard use Carbon blades, I have dipped in White Vinegar to start the patina prematurely. I have discovered it protected the blade from corrosion that can pop up surprisingly quickly if not wiped down after use. A tip I learned from a long time MORA user.
I've mostly been using it in the kitchen as a paring knife, cutting fruits and veggies. A couple nights ago I used it to spread some mustard and horseradish on a burger, and that definitely darkened it up a bit.
Well that solves that!!! Definitely will inspire a dark patina. However, no metallic taste transferred to foods that you noticed?That was minor benefit I noticed after treating a few of my Carbon knifes with vinegar (white)I do typically use my SS opies in the kitchen, the No9 fits my hand better.
That's the first design change function wise Opinel has had in quite awhile. Stuntzombie, would a No.7 and up even be legal for carry in the UK due to blade length? I'm curious because Opinel typically does changes on the No 8.