Paring Knives

[Shel_B]

1 hour ago, TdeV said:

Shel, how does one display the model number (i.e. 112) ?

Like this?

[TdeV]

@Shel_B, I meant to find or look at them on the website (I didn't find any numbers at all).

[Shel_B]

19 minutes ago, TdeV said:

@Shel_B, I meant to find or look at them on the website (I didn't find any numbers at all).

 

Perhaps this will help?

https://duckduckgo.com/?t=h_&q=opinel+knives&ia=web

Brings up many options ... don't know if I'm being very helpful

Edited 10 hours ago by Shel_B (log)

[TdeV]

Shel, this is Opinel.

I'm not seeing any part numbers on the knives.

 

P.S. I started this investigation because you wrote about Knife 112.

[Shel_B]

OK, let me dig out where I got the numbers. I'll get back to you. It was difficult for me to find them as well.

Edited 8 hours ago by Shel_B (log)

[dcarch]

4 hours ago, paulraphael said:

 

1. Do you ever sharpen a vegetable peeler? The peeler remains sharp because the blade never touch anything else except food.

They get dull. I don't sharpen them because I don't know how. And the best ones I've ever used (Kuhn Rikon Y-peelers) are so cheap I just get a new 3-pack once a year or so.

 

2. Sushi chefs have razer sharp knives because they use good knife skills. If you watch carefully, the main part of the bade never touch the cutting board when they cut.

That's why they can have such sharp knives. They're sharp in the first place because they're single-bevel blades with a very acute bevel angle; they're made with fine-grained steel (almost always low-alloy, high-purity carbon steel that has superior edge stability at high hardness), and the chefs themselves are excellent sharpeners who sharpen the knives after every shift.

 

3. Steel is one of the cheapest metals. Stainless steel is also cheap.

There are many kinds of carbon steels and stainless steels, and some of the best knife steels are very expensive. A blank made of some steels costs more than what many people are willing to pay for a finished knife. 

 

5. Any metal can be make razer sharp. It's meaningless to judge a knife when you have a new razer Sharpe knife .

Most metals cannot be made razor-sharp. Most knife steels can't be made razor sharp. If you're speaking literally, a razor needs an a tip radius that's close to the minimum possible for a very fine-grained steel. Otherwise it will give a rough and uncomfortable shave. 

 

If you're using "razor-sharp" colloquially, to just mean "pretty damn sharp," then sure, you can get most steels pretty damn sharp. But if you look at both edge geometry and edge fineness in appraising sharpness (which you should; they're both important) then steels are very unequal in their ability to form a usable sharp edge, and to sustain it through use without chipping or rolling. They're also very unequal in how easy they are to sharpen. 

 

6. A $1,000 knife can be permanently destroyed in a few seconds if not sharpened carefully by knife sharpeners.

Maybe. If you do something dumb while cutting or sharpening, you're more likely to just create a big tedious repair job for yourself. Or for someone expensive. 

 

 

6. A $1,000 knife can be permanently destroyed in a few seconds if not sharpened carefully by knife sharpeners.

Maybe. If you do something dumb while cutting or sharpening, you're more likely to just create a big tedious repair job for yourself. Or for someone expensive. 

 

The final steps for a good knife is hardening and tempering of the edge. I am horrified to see people take their expensive knives to a farmers market knife sharpener who uses only a rough belt sander to sharpen a knife in a couple of minutes. You can't really repair a blade once the hardening is de-tempered.

 

dcarch

 

[weinoo]

1 hour ago, TdeV said:

Shel, this is Opinel.

I'm not seeing any part numbers on the knives.

 

P.S. I started this investigation because you wrote about Knife 112.

 

Try this page...https://www.opinel-usa.com/collections/paring-knives

 

https://www.opinel-usa.com/collections/paring-knives/products/box-of-2-opinel-paring-knives-no-112-varnished-handle

Edited 8 hours ago by weinoo (log)

[liuzhou]

1 hour ago, dcarch said:

You can't really repair a blade once the hardening is de-tempered.

10 hours ago, dcarch said:

Any metal can be make razer (sic) sharp.

 

Which one is correct?

 

 

[Ddanno]

We've been successfully sharpening blades since flint was discovered to be quite useful in the old cutting stuff up department. As long as it ends up sharper that's a success in my book. If you're mad enough to be buying $1,000 dollar knives you have the money to just buy another one. 🤷‍♂️

Edited 7 hours ago by Ddanno (log)

[dcarch]

3 hours ago, liuzhou said:

 

Which one is correct?

 

 

 

They are both correct.

Sharpness and durability are two different qualities a good knife should have.

There is a person on YouTube who can sharpen a blade made of wood, but the sharpness only last for  one or two cuts.

 

dcarch

 

[liuzhou]

14 hours ago, dcarch said:

5. Any metal can be make razer sharp. It's meaningless to judge a knife when you have a new razer Sharpe knife .

 

 

I can think of a number of metals that cannot possibly be made razor sharp.

Let's see you sharpen a mercury knife.

 

 

[C. sapidus]

39 minutes ago, liuzhou said:

 

 

Let's see you sharpen a mercury knife.

 

 

 

Maybe well below -39°C. But don’t cut anything hot.

 

Edited 3 hours ago by C. sapidus
Minus, duh (log)

[AAQuesada]

11 hours ago, paulraphael said:

How do you like the Gesshins?

Had my knife roll stolen out of my car a month or so ago and that was one of my losses. Very thin, sharpens fairly easily. Good knife for brunoise of garlic or shallots also coring tomatoes. 

I do prefer that pointy shape and have a Sabatier with a  similar profile. So that's my bias YMMV