Opinel 10 Stainless Steel Knives
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The shape of the traditional Opinel knife has remained unchanged since its design by Joseph OPINEL in 1890.
The knife’s wooden handle has a deep groove. Only highly resistant wood is suitable for shaping and producing hard-wearing handles. For this reason, beech wood, locally called “fayard”, is mostly used. Its grain is fine and homogeneous, providing excellent mechanical strength.
When it was first designed, the OPINEL blade was made from carbon steel. We still use a similar grade today, with an approximate carbon content of 0.90% which is still better than stainless steel. Our carbon steel is first produced in Germany and finalised in France before being worked by OPINEL.
The grade can be sharpened very easily, so with regular maintenance, its cutting power is always perfect. When cutting a soft abrasive material such as wood, paper or cardboard, the cutting edge gets worn and tends to resharpen when in contact with the soft material. On the other hand, the cutting edge easily deteriorates when in contact with hard surfaces such as ceramic plates. This grade is also cheaper than stainless steel.
A carbon steel blade is more sensitive to corrosion and requires more maintenance than a stainless steel blade. It should not be used in a damp or acidic environment.
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