Hey fellow Carbone lovers,
I've had my Cabone steel Opinel for about 3 weeks and I always while it well and make sure the blade is dry. I grease it from time to time but what's your routine and what do you use to keep the cabon steel balade sharp and in good shape?
I already owned two Opinels, both stainless steel. I'd just bought them whenever I needed one, usually taking the first thing the sales assistant grabbed.
I was surprised to discover a subreddit dedicated to Opinels, and even more to find out that the Carbon version was so popular.
Last week, while on holiday in the Loire Valley, I found a Carbon model in a Tabac (tobacconist) in the town of Langeais, right near the castle. In France, you can often find knives and Opinels at your local tobacconist!
So far, I’ve mostly used it for peeling and slicing apples or for picnics on the go, but I finally understand why people love it.
It’s fascinating to see the blade’s patina change after every use. Taking care of it is part of the fun—it’s almost like a Tamagotchi. I’m doing things the old-fashioned way and greasing the blade with lard (saindoux) from time to time to protect the steel and get a Pyrénées stone to sharpen it.
I'm officially a convert!
1st 2 pictures were taken the first day. Then a week later next to one of my stainless steel Opinel.
I'm French by the way.