For everyday use, the Opinel N°8 is the safest choice: its 8.5 cm blade suits picnics, light DIY and hiking alike. The N°7 slips into a pocket more easily, the N°9 and N°10 offer a better grip, and the N°12 is mainly for the kitchen and the campsite. As for the blade, carbon steel cuts very finely but needs a little upkeep, whereas stainless steel is content with a rinse.
How to read the Opinel numbering
Founded in Savoy in 1890 by Joseph Opinel, the company numbers its knives by size: the higher the number, the longer the blade and handle. The current range runs from N°2 to N°13 (the N°1 and N°11 disappeared in the 1930s). As a guide, the N°8 has a blade of about 8.5 cm and the N°12 a blade of about 12 cm, while the N°13 "Giant" has a blade of over 20 cm and is more a decorative object than a pocket knife.
From the N°6 upwards, Opinel knives are fitted with the Virobloc ring, patented in 1955: by turning it, you lock the blade open and, on recent models, closed as well. It is a real plus for safety.
Which number for which use?
N°6 and N°7: the jacket pocket
Light and discreet, they are enough to open a parcel, cut a piece of fruit or a length of string. The Opinel N°7 carbon suits smaller hands and works as a first knife, for an adult.
N°8: the all-rounder
This is the emblematic model, the one that best balances bulk and efficiency: cured sausage, cheese, bread, a stick whittled on a walk. It comes as a N°8 carbon and as a N°8 stainless, so you can choose according to how you look after it.
N°9 and N°10: more grip
The longer handle fills the hand better, which is welcome if you have large hands or heavier outdoor use. The Opinel N°10 stainless is a good compromise between the N°8 and the N°12.
N°12: kitchen and bivouac
With its 12 cm blade, the N°12 works like a small kitchen knife: carving a roast at the chalet, preparing a meal on a campsite. It is better carried in a bag than in a pocket. The N°12 carbon remains a classic.
Carbon or stainless: the real choice
Carbon steel
This is the historic Opinel, in XC90 steel. It takes a very fine edge, sharpens easily and keeps a remarkable edge. On the other hand, it reacts to moisture and acidic foods: it stains, develops a grey patina, and can rust if left damp. Careful drying and a drop of food-grade oil are enough to look after it. Many enthusiasts value precisely this patina, which tells the story of the knife.
Stainless steel
Opinel stainless steel (Sandvik 12C27M) resists corrosion far better. It is the relaxed choice for a knife that goes on picnics, to the lakeside or into the kitchen, and for anyone who does not want to worry about upkeep. It sharpens a little less easily than carbon, but cuts very well day to day.
In summary
- Carbon: for the pleasure of the edge and the patina, if you are happy to wipe the blade after use.
- Stainless: for hassle-free use in contact with water and food.
For carbon steel care and sharpening, our guide to caring for and sharpening a knife sets out the whole method.
Specialist Opinel knives
Beyond the "Tradition" models, Opinel adapts its blade for specific uses. The Opinel Champignon N°8 combines a curved blade with a brush to clean your foraged mushrooms. The slim models, with a thin, flexible blade, are designed for fish. There are also folding saws for the garden, kitchen knives and special series. The whole available range is gathered in our Opinel collection.
The wooden handle: a few precautions
The varnished beech handle is light and pleasant in the hand, but the wood can swell with prolonged contact with water, making the blade harder to open. Avoid soaking and the dishwasher. If the blade becomes difficult to open, leave the knife to dry at room temperature: the wood generally returns to its original volume.
Frequently asked questions
Which Opinel number is best for a first knife?
The N°8: it is the most versatile. If you prefer discretion in the pocket, the N°7 is a good alternative.
What does the number on an Opinel mean?
It indicates the size of the knife. The higher the number, the longer the blade: about 8.5 cm for a N°8 and 12 cm for a N°12.
Carbon or stainless, which should I choose?
Carbon for the fineness of the edge and ease of sharpening, stainless for peace of mind around moisture and food.
How do I stop the carbon blade from rusting?
Wipe it after every use, never leave it damp and apply a thin coat of food-grade oil from time to time.
What is the Virobloc ring for?
It is turned to lock the blade in the open position, which stops it closing on your fingers while cutting. It is fitted to models from the N°6 upwards.
Knives are sold only to customers aged 18 and over. Carrying a knife is regulated by law: find out about the legislation in force wherever you take it.