Anyone using these?I like Opinel boning knife,and am also thinking of getting another paring knife from Opinel in carbon(have one in stainless and love it).any opinions on these,pros and cons are welcome!
I have one in carbon steel in my block and use it a lot. That sucker will take a scary edge very easily. I have used and loved Opinel knives since the 1970s. It will develop a nice dark patina from normal kitchen use.
I don't have an Opinel kitchen but having put their carbon steel #6 through it's paces I suspect it to perform good as long as you care for it. And it will take a sharp edge with ease from my experience which is quite nice.
I've not used one. But I cary and use both carbon and stainless folders and enjoy them very much.
I would not hesitate to use one of their kitchen knives in stainless (their stainless gets just as scary sharp as their carbon steel, and seems to me to keep the edge a bit longer). I suspect they run their stainless a few points harder.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.