Opinel No. 7 pocket knife

[rick carpenter]

I wanted a little knockaround knife for EDC since my Olfas are not really for that, so I finally joined le culte de l'Opinel. Got my No. 7 carbon blade in today. Initially I was surprised by the lightness of it but when you consider how simply it's made: well, duhh! Lotsa yootoob vids on modifying these, so what has anyone here done for mods to their Opinels? I only plan on taking the varnish off the handle, re-shaping the top of the 'fishtail' at the end of the handle just a bit, and soaking it in progressively thicker solutions of BLO and thinner/turpentine. I'll let it develop its own patina. Anyhow, cool knife.

 

[darkzero]

I used to be a knife nut, still am I guess. I've got a good collection of folding pocket knives that I've spent way too much money one. I've heard great things about the Opinels but I never understood them. Also never really heard about them on knife forums, I first heard about them amongst tool addicts, maybe here (?). I guess they're just not my style? I'm more into modern style folders I guess.

Really I came here just to make some kind of wise crack about your feet being in the pic (not the first time). But being about knives, I got sidetracked & decided to stay on topic.

 

[FigN⋅m]

My No. 08 is a favorite camp/picnic type of blade.
Sharp and thin blade is perfect for steak, cheese, salami, etc.
Not quite a traditional edge, but easy enough to maintain.
The spine is also very square and works great with a ferro rod.
I did a vinegar patina and let lunch do the rest

 

[Pexto]

I've got two Opinel knives. One of them I love, the other not so much.

The smaller one magically appeared in my stuff following a move way back when in my college days; I suspect it belonged to a roommate. It's a stainless #8 with a bubinga handle. The sheath was for a Gerber folding knife that broke - it was about the right size so I soaked it in hot water, stuffed the Opinel in, and let it dry to a perfect fit.

I didn't think much of this knife when I first got it, but at some point I took it on a hunting trip as a backup knife, and ended up using it. It turns out that it holds an edge like you would not believe. I've had it about 30 years now and it has butchered dozens of game animals (moose, sheep, and caribou), and hundreds of salmon. It's a simple thing, but it just works. And works, and works.

The other one is a stainless bubinga/stainless filet knife that I treated myself to because I liked my other Opinel so much. But somehow it just doesn't work for me - the handle is not that comfortable, it doesn't get sharp enough (although it holds an edge well), and I just can't seem to filet well with it. So it sits unused in the kitchen drawer while other filet knives get the nod.

 

[gleman]

Case knives and Zippo lighters were constantly getting lost and replaced when I was younger.

My midlife crisis hobby became cleaning and organizing and Ive stuck with that lifestyle change.

I quit smoking, so no more lighters. And I bought two Opinel no 6 carbons that I didn't care if they got lost.

Eventually all the Case knives and Zippos turned up but I still carry the Opinel, having never lost one.



They work for me because I'm lousy at sharpening and hold their edge for a lot longer than the Case knives.

 

[Loga_3]

Best thing i did with mine was to sell it.
I Really didn't understand the hype over these Opinels. They are cheap and feels cheap. Rubbish blade lock.
OK, they get a bonus point for using swedish steel, but that's about it.

 

[lotus_esprit]

Best thing i did with mine was to sell it.
I Really didn't understand the hype over these Opinels. They are cheap and feels cheap. Rubbish blade lock.
OK, they get a bonus point for using swedish steel, but that's about it.

I’m from the UK and have always thought of Opinel knifes to be cheap junk; about twenty years ago my then employer purchased a large quantity of unsold stock from a marine specialist, there were lots of Opinels in there that as employee’s we were all given and we never liked them back then

 

[neophyte]

Best thing i did with mine was to sell it.
I Really didn't understand the hype over these Opinels. They are cheap and feels cheap. Rubbish blade lock.
OK, they get a bonus point for using swedish steel, but that's about it.

The knives were designed in the 1890s, as an inexpensive knife that could be sold by street peddlers.
The lock actually firmly locks the blade open, to prevent injuries in use, and cannot be easily closed by accident.
Most pocket knives at the time, particularly in France, likely used a back spring (like a typical Swiss Army Knife), that could accidentally close in use, since the blades didn’t lock,
Or other typical knives would use a friction fit, which didn’t even have a spring to keep the knife blade open, and simply would rely on friction.
The turning collar on the Opinel knife may seem clunky to operate, but it does actually lock the knife open, unlike certain other “classic” french knife designs like the Douk Douk, (that was also designed to be cheap), and the Opinel knives were significantly cheaper than Swiss Army knives, (likely both when originally designed, and even nowadays), and the Swiss Army knife, whether originally or the more common models currently, still lack blade locks. (Yes, I know there are plenty of SAK knives with blade locks, but these are newer and slightly less common designs)

And I will agree with you that the design is not really as good as a lot of modern knife designs, but the design has been around for 125 years, and is considered a “classic” french “cultural/design” item nowadays, so the design usually gets a pass, based on historic legacy.
Even my French teacher in grade school brought one into class once because the Opinel knives were so ingrained in French culture. (Good luck with that nowadays at most elementary schools)

 

[dutchgray]

Best thing i did with mine was to sell it.
I Really didn't understand the hype over these Opinels. They are cheap and feels cheap. Rubbish blade lock.
OK, they get a bonus point for using swedish steel, but that's about it.

What other folding blade knives can you buy for the same price that are better?

Most of what you can get at that price range is so poor quality you wouldn't even want it.

There's a lot of knife users out there who want something that works, holds a good edge and is cheap, these people are in no way knife collectors.

I keep a No9 Carbone in the kitchen for general use, and have a couple others around

 

[Ton ton]

Thank you for sharing! I am always looking for a beautiful knife. Not really a fan of the cheaper case pocket knives but this Opinel looks interesting.

 

[Dave455]

Good knives.

Yes, the design is simple, they're cheap to make, and they use inexpensive materials.

But.. the quality of the blade grinding is excellent. The blades are actually far better ground than many very expensive knives, that use far more exotic materials.

This is most likely because the method of manufacture hasn't changed much in a century, and previous generations were far less tolerant of poorly ground blades than we seem to be.

I've got a few in the shop, and chuck one in my pocket if I've got a suitable task lined up. Just perfect for cutting up cardboard or rags, even carpet or rubber.

Mine are predominantly the carbon steel ones. They do take a superb edge, and if one of my pair of No. 10's dulls, I just perform a "New York Reload" and give em both a quick sharpen later.

Aa dutchgray points out, there's nothing better for the money.

 

[RightGuard]

The carbon steel versions take a great edge. They are light without using expensive materials.

I feel that a lot of modern 'EDC' reviews are overworking traditional knives. Yeah you're not gonna be able to baton 6 inch logs with an Opinel or have a fast one-handed deployment on draw for defensive purposes. Think more slicing an apple or cutting cordage, something much more likely to happen in everyday life.

If they can hold a low price it's a good pocket knife that can be used regularly without worrying about wear.

I like a #8 or #9.

 

[liliysdad]

They are a decent, cheap knife. In my opinion, they are an OK choice for folks who don’t like knives but feel they need one.

When I can buy a lot of knife for $50-$100, don’t see the appeal of truly cheap folders.

 

[dscheidt]

They are a decent, cheap knife. In my opinion, they are an OK choice for folks who don’t like knives but feel they need one.

When I can buy a lot of knife for $50-$100, don’t see the appeal of truly cheap folders.

If you lose them, or really abuse them, a $20 knife is a lot more appealing than a $50 one. And they're a lot better than most stuff at or below their price point. Most of th people I know who have one have them in a glove box or a tackle box, not a pocket, because they're not pocket knife people, but you need a knife when fishing, etc.

 

[liliysdad]

If you lose them, or really abuse them, a $20 knife is a lot more appealing than a $50 one. And they're a lot better than most stuff at or below their price point. Most of th people I know who have one have them in a glove box or a tackle box, not a pocket, because they're not pocket knife people, but you need a knife when fishing, etc.

Pretty much exactly as I described.

 

[Beerhippie]

This one spent years in my pocket and is still in the rotation for my secondary carry knife:



There's nothing wrong with the Opinel knives. They're inexpensive because they've been making them so long there are no development costs to pay off. Opinel doesn't care about knife fanboys and trends, so they just keep making the same things with occasional upgrades as the technology improves--like the INOX blades, which really get a bad rap but will take and hold an extremely keen edge. The lock mechanism is simple as heel, but works perfectly well, and can lock the blade closed, too.

I've given away a lot of the old #7 classic styles in both carbon and INOX to friends who appreciate tools that just do what they need to do. Never a complaint there.

But haters just gotta be haters....

 

[mp23]

They are great true pocket knvies. They are not for chopping wood by banging on the blade with a hammer or driving though a skull of a charging bear but I have grown to appreciate the lightweight and simplicity.

 

[F-22]

I have an inox no.8. They're 10€ at a Decathlon shop here. Feels nicer to use to eat when camping compared to a SAK. Not the slimmest, but that's not what it's trying to be anyway.

 

[RTM]

Yeah you're not gonna be able to baton 6 inch logs with an Opinel .... Think more slicing an apple or cutting cordage, something much more likely to happen in everyday life

I have an inox no.8. ...... Feels nicer to use to eat

I forget what size my Inox is, but it is the one in my picnic kit. I found the carbon steel ones left an odd flavor on my apples when cutting them up. The Inox survives not getting a good cleaning immediately after eating much better than the carbon steel does.

 

[neophyte]

I forget what size my Inox is, but it is the one in my picnic kit. I found the carbon steel ones left an odd flavor on my apples when cutting them up. The Inox survives not getting a good cleaning immediately after eating much better than the carbon steel does.

Back when the Opinel knives were first made, stainless steel wasn’t really a thing, so special bronze alloys would be used for fruit knives to avoid the staining and flavor issues of carbon steel knives used on fruit and certain vegetables.
Theirs and other Sabatier knife manufacturers fid introduce stainless steel for certain styles of knife before WWII though, particularly for knives used for fruits and vegetables were the carbon steel would react with the item being cut.

 

[NoahG]

My favorite opinel is the #9 bricolage

 

[AEAdam]

I used to carry one when I was a kid and sailing every weekend. I think they float, though I never tested it. Still have one (not the same one unfortunately). Pretty sure they are old fashioned high carbon steel. So many blades now are stainless and just don't take as fine an edge. I think these are tough to beat for the money.

As a weekend carpenter, I now carry a Kershaw Shuffle II with the Tanto blade. I really like that blade shape for slicing open packages or even shaving wood (like a chisel).


But the curved Opinel blade has its slicing advantages too.

 

[JradM]

The Opinels are cheap and unsophisticated, but they also have super thin blade geometry, a full flat grind and come in carbon steel. Those three things make them EXTREMELY slicey.

You don't want to baton with them, but if you cut regular things with your pocket knife, you might be pleasantly surprised how well a fine-grained thin carbon blade can cut. Geometry is at least half the battle after all.

 

[rick carpenter]

@Pexto , I wondered about folding fillet knives. With all the different twists/stresses when filleting and fish guts everywhere, seems like the disadvantages of folders would soon be evident. Some tasks require dedicated tools. I've got Olfa knives in the garage and at work, Canary box cutters at work, and now this little No. 7 for just dicking around.

Good to know about how carbon blades affect food taste, hadn't thought about that. Maybe a No. 9 inox blade will be next.

 

[F-22]

Well this thread inspired me to have some fun with my opinel. I grinded it a bit, removed the hump on the back, narrowed it a bit and made the handle have two slight flats at the side instead of being completely curfed. Now it fits even more comfortably in my hand, is a bit easier to orient, and goes easier in my pocket. Also grinded a notch so it is now really easy to open. Then I also burned it a bit and stained in pumpkin seed oil (cause that's the only very dark and edible oil I had at home). Think it looks neat and very much mine. Not sure why they have the "double" hump at the bottom originally, maybe grinding it away is just too much work for the production process to stay cheap? It feels much nicer in hand now.


Also, if you've never had a salad with cold pressed pumpkin seed oil, you're missing out on life! I think it's one of the lesser known delicacies of my area.

 

[Catfishdan]

I used to mess around with Opinels. I could only find one to show. I filed the spine, shaped the handle, and blackened the handle with a torch. Can’t say I ever carry one, but they do get laser sharp and slice an apple like a scalpel.

 

[Pexto]

@Pexto , I wondered about folding fillet knives. With all the different twists/stresses when filleting and fish guts everywhere, seems like the disadvantages of folders would soon be evident. Some tasks require dedicated tools. I've got Olfa knives in the garage and at work, Canary box cutters at work, and now this little No. 7 for just dicking around.

Good to know about how carbon blades affect food taste, hadn't thought about that. Maybe a No. 9 inox blade will be next.

We eat a lot of salmon, so I've got a few filet knives sitting around. Some that I like, others not so much.

The Kershaw with the 9" blade is reserved for the occasional big chinook salmon. It's too long and unwieldy for most fish. But when you need it, the extra blade length is nice to have. The steel is OK but not as good as the Buck and Marttiini.

The G96, well, a two-piece filet knife is not very useful, is it? Not sure why I keep it around!

The Buck 123 is my favorite. I usually dislike notchy handles, but this one is rubber, slightly soft and very grippy. And the steel is excellent.

The Marttiini is also a superb knife. If I didn't have the Buck I would be 100% satisfied with this one. The swelling at the back of the handle lets your little finger really lock on to the handle, giving excellent control.

And then there's the Opinel. It's a beautiful knife, and the steel is excellent. But the handle is way too long, it has to be to cover the blade. And the handle is slippery and not particularly ergonomic. So it sits in the drawer, and only rarely comes out when I need a reminder of how impractical a knife it is. Which is a shame because I absolutely love my Opinel stainless #8.

 

[Dave455]

We eat a lot of salmon, so I've got a few filet knives sitting around. Some that I like, others not so much.

The Kershaw with the 9" blade is reserved for the occasional big chinook salmon. It's too long and unwieldy for most fish. But when you need it, the extra blade length is nice to have. The steel is OK but not as good as the Buck and Marttiini.

The G96, well, a two-piece filet knife is not very useful, is it? Not sure why I keep it around!

The Buck 123 is my favorite. I usually dislike notchy handles, but this one is rubber, slightly soft and very grippy. And the steel is excellent.

The Marttiini is also a superb knife. If I didn't have the Buck I would be 100% satisfied with this one. The swelling at the back of the handle lets your little finger really lock on to the handle, giving excellent control.

And then there's the Opinel. It's a beautiful knife, and the steel is excellent. But the handle is way too long, it has to be to cover the blade. And the handle is slippery and not particularly ergonomic. So it sits in the drawer, and only rarely comes out when I need a reminder of how impractical a knife it is. Which is a shame because I absolutely love my Opinel stainless #8.

When I first saw the Marttini in your picture I thought it was a Helle - very similar style, and quality.

I was in Finland a few years back, and a local gunshop had a whole room of knives, including a huge selection of Marttini.

There were far more patterns than I ever knew existed, but sometimes you need to handle the knives to appreciate the subtle differences, and the tasks they are optimum for.

 

[Beerhippie]

The Marttiini looks just like the filet knives of my youth, the Rapala:



Photo stolen from Amazon. I ordered the knife while I was at it. Some good memories of learning to speed-filet fish as a kid on the docks at Friday harbor.

Just niticed that the grip of the knife says Rapala, but everything else is Marttiini! Man, whoever made up that name had a bad stutter.

 

[Pexto]

The Marttiini looks just like the filet knives of my youth, the Rapala:



Photo stolen from Amazon. I ordered the knife while I was at it. Some good memories of learning to speed-filet fish as a kid on the docks at Friday harbor.

Just niticed that the grip of the knife says Rapala, but everything else is Marttiini! Man, whoever made up that name had a bad stutter.

I've had my knife for about 30 years and always thought it was a Marttiini. Guess I don't read too well.
I looked it up, and apparently Marttiini started making knives for Rapala in 1967, when Rapala was expanding their business beyond fishing lures. Since they were both Finnish companies I suppose it was a natural fit. Eventually, in 2005 Rapala purchased Martiini and now owns it 100%. So maybe I should call my knife a Rapala?

Much like the Opinel, it's a simple, timeless, classic design. There's a lot to be said for that.

 

[Beerhippie]

I've had my knife for about 30 years and always thought it was a Marttiini. Guess I don't read too well.
I looked it up, and apparently Marttiini started making knives for Rapala in 1967, when Rapala was expanding their business beyond fishing lures. Since they were both Finnish companies I suppose it was a natural fit. Eventually, in 2005 Rapala purchased Martiini and now owns it 100%. So maybe I should call my knife a Rapala?

Much like the Opinel, it's a simple, timeless, classic design. There's a lot to be said for that.

Nah, it's overwhelmingly Marttiini! I had the wrong name on it. I think the same or similar knife had another brand back in the '60s-'70s... maybe started with an O....

 

[guitarbutt]

I hate modern style knives. The Opinel is awesome in every way.

Good purchase

 

[FigN⋅m]

Yeah, but I would also totally rock an Opinel flipper

 

[slowtwitch73]

Made in France for 20 bucks. What's not to like.. that's 3 candy bars.

 

[F-22]

Well this thread inspired me to have some fun with my opinel. I grinded it a bit, removed the hump on the back, narrowed it a bit and made the handle have two slight flats at the side instead of being completely curfed. Now it fits even more comfortably in my hand, is a bit easier to orient, and goes easier in my pocket. Also grinded a notch so it is now really easy to open. Then I also burned it a bit and stained in pumpkin seed oil (cause that's the only very dark and edible oil I had at home). Think it looks neat and very much mine. Not sure why they have the "double" hump at the bottom originally, maybe grinding it away is just too much work for the production process to stay cheap? It feels much nicer in hand now.


Also, if you've never had a salad with cold pressed pumpkin seed oil, you're missing out on life! I think it's one of the lesser known delicacies of my area.

Seems I forgot to add the photos!

 

[bassJAM]

My Opinel No 6 stays in my desk drawer and rarely gets used. I carried it for about a month and cut myself numerous times because I kept forgetting to secure the locking ring!

I'll stay with more modern locking blades (like spyderco's ball-lock or regular lock-backs) or slip joints, but I'll never buy another opinel. It did take a great edge but my potential for user error was too high.

 

[plewlandsbob]

I was out at a farm yesterday, fixing a machine. This was in the cab. Never seen one , this big before. A no.13

 

[liliysdad]

Made in France for 20 bucks. What's not to like.. that's 3 candy bars.

A whole pile of knives made in the US for under $50...that are actually useful

 

[neophyte]

I was out at a farm yesterday, fixing a machine. This was in the cab. Never seen one , this big before. A no.13

“Added to the folding knife collection in the 1970's, the No.13 folding knife was created as more of a gimmick than anything else. The popularity of the No.13 kept it in production, and all these years later it is still a favorite of collectors and Opinel enthusiasts across the globe. Stretching nearly 20 inches in length when open, this knife truly is giant when compared to the rest of the Opinel folding knife line. While not commonly used in every day activities, folks have been known to use this knife while barbecuing - you can easily cut, poke, and flip steaks on the grill and the beech wood handle does not transfer heat. It's also prime for watermelon slicing!”

From Opinel’s website.

 

[F-22]

I was out at a farm yesterday, fixing a machine. This was in the cab. Never seen one , this big before. A no.13

A whole pile of knives made in the US for under $50...that are actually useful

Wish the Buck 110 wasn't 110€ here. Really want one just for the iconic style, though probably a bit beefy to carry all the time. Maybe should wait for if I ever visit the USA...