Opinel as folding kitchen knife?

Surfingringo

Surfingringo

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May 25, 2013
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I was thinking about picking up an opinel as a folding food prep knife. I don't really need it, it's just a good excuse to try an opinel. Any thoughts? I am looking at the opinel 12 carbon (I like carbon steel) and the 12 "slim". Actually I'm even checking out the 15 slim as I could filet with that too.
 
I have a couple opinels I use in the kitchen,also 4 Mora,s that serve as dinner/steak knife everyone loves the rubber like handles, But nothing debones chicken like a good sharp opinel.
 
truth-seeker said:
I have a couple opinels I use in the kitchen,also 4 Mora,s that serve as dinner/steak knife everyone loves the rubber like handles, But nothing debones chicken like a good sharp opinel.
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Which models have you used? Which ones do you find the most useful in the kitchen?
 
truth-seeker said:
I have a couple opinels I use in the kitchen,also 4 Mora,s that serve as dinner/steak knife everyone loves the rubber like handles, But nothing debones chicken like a good sharp opinel.
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Just a word of caution using a folding knife with a wooden handle to debone uncooked chicken. becareful about cross contamanation with Salmonella.

i once had the unforturnate pleasure of getting salmonella from someone not being carefully clean in the kitchen.

Spewing out of both ends for about 48 hrs was not any fun at all! I suggest soaking your Opnels or any folder entirely in bleach water after using on raw chicken.
 
Why would you want to use any folder as a kitchen knife? Trapped food particles in hidden areas are no fun. As was mentioned, food poisoning is no fun. There's a reason that most kitchen knives have moulded on handles with no cracks/crevasses in the handle.
 
jackknife said:
Why would you want to use any folder as a kitchen knife? Trapped food particles in hidden areas are no fun. As was mentioned, food poisoning is no fun. There's a reason that most kitchen knives have moulded on handles with no cracks/crevasses in the handle.
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Guess I just like living on the edge. I'm a daredevil I tell you! ;)

So any thoughts on which model of opinel would work best?
 
I use a No 10 in the kitchen, but I don't think I've ever cut any meat with it. How about one of the No 8 Outdoor models with the plastic handle. You can always blow the whistle when dinner is ready. :)
 
If you have to do that, why would you not get a fixed opinel kitchen knife? A folding knife is nothing but a disadvantage in the kitchen. It never ceases to amaze me on how many people on a forum dedicated to knives make bad choices in the kitchen.
 
Surfingringo said:
Guess I just like living on the edge. I'm a daredevil I tell you! ;)
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jackknife said:
Why would you want to use any folder as a kitchen knife? Trapped food particles in hidden areas are no fun. As was mentioned, food poisoning is no fun. There's a reason that most kitchen knives have moulded on handles with no cracks/crevasses in the handle.
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This is the guy who gets a barb threw his leg with a fish hooked on the very same hook floppin around in a kayak with salt water crocs probably just below the surface waiting to swallow anything that hits the water and stops to take a freakin picture! You think he cares about some wimpy little microscopic germ?! Salmonella ain't got shit on surfingringo!
 
The 9 or 10 are pretty close in size to a paring knife and could stand in well for that. For most meat and vegetable cutting, though, I usually use my Santoku or Chef's knife. While the Opinel can certainly cut the food, having the blade inline with the handle like that is not really optimal for many of the food prep cutting I do.

Here are Opinels 9, 10, and 12 next to a 4" paring knife and 5.5" Santoku knife for reference.

Opinel_9-10-12_Henckles_Paring_Santoku_800x457.jpg
 
That sounds like a good idea, as they are super thin and great cutters. Just a note, at least the carbon 8 I have patinas *extremely* quickly.
 
Unless you are going to use the folding knife for other tasks requiring transporting it around I'd suggest the Opinel carbone paring knife. Mine have taken a nice patina and they are great, inexpensive knives. Overall, for the majority of the tasks, they will handle kitchen chores better than the folding knives.
 
I like the 10 in the kitchen, and am planning on getting a 12 in Inox. I am a fan of carbon steel, and have a few in carbon.

I have one #8 in Inox, and I love it.

I will be getting more sizes in Inox. As much as I like carbon steel, and the age and patina it takes on, the Inox takes an even better edge and holds it longer for me. Put an edge on one and they are great for fruit.

The inox gets the nod because it won't make my boys do the "carbon steel" face.
 
Bo T said:
Unless you are going to use the folding knife for other tasks requiring transporting it around I'd suggest the Opinel carbone paring knife. Mine have taken a nice patina and they are great, inexpensive knives. Overall, for the majority of the tasks, they will handle kitchen chores better than the folding knives.
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I just totally forgot about my 112 even tho I use it almost daily. Great knife for $9!
 
I'm with Miao on this one. I have no desire to slice my food with something I was using to cut a dirty rope earlier in the day. If I want to prep food at home (outdoors activities notwithstanding) and am in my kitchen, I use a Kitchen Knife. Also when boning a chicken I use a boning knife. I don't use my Estwing to tenderize meat. Why use my pocket knife to prep food. There are much more sanitary options.
 
Opinel makes perfectly good Santoku kitchen knives - why not get one of those instead.

One cant have too many Opis!



 
flarp said:
The 9 or 10 are pretty close in size to a paring knife and could stand in well for that. For most meat and vegetable cutting, though, I usually use my Santoku or Chef's knife. While the Opinel can certainly cut the food, having the blade inline with the handle like that is not really optimal for many of the food prep cutting I do.

Here are Opinels 9, 10, and 12 next to a 4" paring knife and 5.5" Santoku knife for reference.

Opinel_9-10-12_Henckles_Paring_Santoku_800x457.jpg
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Thanks flare, this is exactly what I was looking for. I think the 10 or 12 would be a good size. I might get the "slim" version too.

And thanks bladescout for the heads up on that santoku. I need a fixed blade too but I am planning to start a separate thread on that.
 
Just pick up some of the Opinel kitchen knives, and a Opinel folder of your choice to go along with it. There is no point in being this cheap and putting yourself and others at risk for food poisoning or other nasty things that can happen with a folder being used for food prep and eating.
 
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