Opinel Kitchen Knives

I like the Opinel line of pocket knives and I noticed that they also have a variety of reasonable priced kitchen knives, especially the beechwood handled ones. Has anyone had any experience with them? I'm happy with my Henckels chefs knife, but I was looking at the carving knife and the boning knife from Opinel. They're both in the $30 range, I can't find anything referencing whether they are full tang or not. Thanks.

 

Their parers are a great value I think. Haven't tried the bigger ones.

 

Looks like they are all Inox? If they made one with the same carbon blade steel as their pocket knives I'd give one a shot, for sure.

 

The parer is available in carbon.

 

I've got some Inox utility knives with the colored handles. Not terrible because they're thin and have a good shape, but they don't take a great edge and certainly don't hold it worth squat. My partner still prefers them to my Ealy parer because they are much much thinner and go through stuff easier even when dull.

 

hmm, might be a good replacement for victorinox parer i use at home.
http://www.amazon.com/Opinel-Knives-Walnut-Handle-Paring/dp/B001IZLH3U

 

I have a couple of the carbon steel parers in my kitchen. I don't expect a lot from them but they're my goto parers - don't hold an edge for long but very easy to resharpen - just have to remember to wipe/dry after use

 

The newer Opinel stainless folders are made of Sandvik 12C27. Would like to know whether the same is being used for their kitchen cutlery.

 

My reading is that all their stainless blades are this steel with a proprietary .4% additional carbon added in.
http://www.opinel-usa.com/pages/opinel-steel-blades#.UzcORlfhMYo

Opinel Intempora Chef Knife No218

• This Chef's knife is ideal for cutting, slicing and chopping meat and for slicing thinly, chopping and cutting vegetables into strips, sticks, dice, etc..The blade is made of Sandvik 12c27 modified for a perfect cutting edge and rust resistance.

 

I use the paring knives as steak knives. Works great.

 

Thanks, MotoMike!