Carbon or Inox Opinels,Why do you prefer either,and pros and cons of both...

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lonestar1979

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Mar 2, 2014
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I like Inox better,as it holds edge longer and doesnt rust when cutting food,but am starting to like carbon versions more,as theyre little thinner and slice better............
 
Carbon all the way. They sharpen so easily and are really tough for being so inexpensive. And I love the look of patina and wood,
 
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I prefer carbon. It's all I had for many years. I have a couple of Inox blades now, but I haven't really bonded with them. The carbon takes a nice patina, and will only rust if left unattended and exposed to condensation. A thin wipe of mineral oil or beeswax goes a long way to prevent it. I can see the value of Inox if you are going to leave the knife on a boat or a cycle, but the ones I carry daily will be carbon.
 
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Inox!

I used to prefer the carbon until someone gifted me a Inox and I found they actually hold an edge better. Now I just have inox. Also, the carbon can dull slightly just sitting in a humid environment or cutting acidic stuff like tomatoes.
 
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Stainless! No, Carbon.


No, stainless actually.

No, hang on, I think carbon. But... oh I'm so confused!!
 
The 'Carbone' is easier to grind, using simpler tools, therefore easier to make thin & sharp. If one takes the time to make an Inox version as thin as the 'Carbone', it'll slice just as well, and maybe even better. I say this, because the Sandvik 12C27Mod stainless in the Inox version seems to retain some very, very fine 'tooth', even when polished to a fairly high degree. Combine that with really thin geometry at, and behind the edge, and it becomes a vicious, slicing BEAST. The carbone version will be nicely shaving sharp at the same degree of polish, but doesn't retain as much of that micro-toothy bite, taken as far.

Also, the Inox seems to be a little more durable at the edge than the 'Carbone', when both are taken equally thinner. I purchased one of each a few years ago, and thinned the blades on both of them. I noticed the carbone version tended to be more vulnerable to impacts & dings at the edge, after doing so. The Inox has held up better, at essentially the same geometry.

So, for light chores around the house, the 'Carbone' is usually the one I reach for. But, if doing something a little more wearing on the edge, like chopping fruits/veggies on a cutting board, I'd likely prefer the Inox. Not to mention, for food use, the Inox obviously won't impact the taste or smell of the food at all, like the 'Carbone' can do.

They're cheap; so it's not unreasonable to get one of each. :)


David
 
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I like that toothy edge that 12c27 mod exibits, and holds it,to me it seems little more agressive than carbon,given the same finish, but both perform well,inox holds edge little better and carbon is little easier to sharpen.In the end I like the Inox,and opinels INOX is excellent!
 
Obsessed with edges,Yes their Inox seems much more agressive slicer,I finish them both with dmt sharpener ,even at this thickness inox ones slice well!Today I got garden no8 knife in Inox,its unbelievable how agressive it is when slicing meat at coarse dmt finish.
 
Stainless for me.
I tend to prefer stainless steel as a general rule. I would pick a carbon Opinel if it was much better than the inox one.
In my experience, it's not, and if there is some difference, it's the other way round.
That's why my two Opinel knives are stainless.

Fausto
:cool:
 
This Inox opinel I just got and was dull out of box,after 5 min on diamond sharpener is not only hair whittling but cuts hair as soon as you touch it.Very good grinds,and quality steel.To me it seems that Inox opinels get sharper,even though carbon is easier to sharpen when completely dull.the edge just seems somehow better on Inox ones!
 
The Opinels with ebony or cocobolo handles have high polished stainless blades that slice very well. I like them all though.
 
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