Pros: Weight, Blade Material, Overall Quality, Blade Sharpness
Cons: None
Wonderfully simple and usable knife.
Reviews and Ratings for Opinel N010 Folding Knife 3.92" X90 Carbon Plain Blade, Varnished Beechwood Handle - 113100
(10 reviews) 4.5 out of 5 stars
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Customer Reviews
Smith
MaineJun 29, 2015
Joe
Warren, ARJun 21, 2010
Pros: Weight, Handle Material
Cons: None
Pleasantly surprised
I bought this one out of sheer curiosity and was surprised to find it to be a well made classic. Very light and has the feel of a gentleman's knife.
Ernest G
GainesvilleApr 24, 2015
Pros: Weight, Ease of Opening, Handle Material, Blade Material, Overall Quality, Blade Sharpness
Cons: None
Opinel knives
The knife is excellent. It is razor sharp out of the box, but can be improved even more with a fine stone and strop. High carbon steel is hard to find, and is rarely as inexpensive as in Opinel products. Handle is the right size, and the lock that keeps the blade open is simple and effective.
Philippe P.
Trois-Rivieres, QuebecJul 09, 2012
Pros: Weight, Ease of Opening, Handle Material, Blade Material, Overall Quality, Blade Sharpness
Cons: Pocket Clip
Perfect knife !
Super sharp, solid and very offordable, I don't see why everyone doesn't have one !
Kh
vaNov 05, 2009
Pros: Ease of Opening, Weight, Overall Quality, Blade Material
Cons: None
Excellent
I think the best thing about it is the carbon steel. It sharpens easily and quickly to a shaving sharp edge with a ceramic rod system. It holds the edge well. Carbon will rust so I wipe it down after use and at least once a week with Tuf-Cloth. I lube the hinge and lock with Tuf-Glide. For younger people who have never owned carbon steel knives let me say they are greatly superior to stainless, easier to sharpen and hold an edge better and longer. However, you must protect them from rust. Don't leave them wet and protect them with Tuf-Cloth or with gun oil or 3 in 1 oil. If they turn dark that is normal but Tuf-Cloth greatly retards that. Rust and tarnish can easily be removed with a paste made from water and Barkeeper's Friend, a common kitchen cleaner. Carbon steel is almost always cheaper than stainless and the knives made from it are usually cheaper. Don't assume cheaper is inferior though. Carbon steel is superior. Stainless is more expensive to forge and temper properly for a good edge and durability.
Gadfly22
NJMay 19, 2011
Pros: Weight, Ease of Opening, Handle Material, Blade Material
Cons: None
Slice of History
At first, this knife might feel a bit top-heavy in the hand with the blade extended. Modern scales and liners add weight and contribute to fine balance. But the wooden handle of this older-style knife soon feels just right, and the carbon steel blade -- which was sharp out of the box -- can be made scary sharp in very short order. This knife is plain, few-frills fun -- a piece of steel in a piece of wood. But some version of this historic folder is an essential part of any knife collection.
Doc S
San Jose, CADec 21, 2012
Pros: Weight, Ease of Opening, Overall Quality, Blade Sharpness
Cons: Sheath, Pocket Clip
Purchased for my picnic basket. It will cut cheee ind not acidentally close, Does well on fruit. Easy to keep sharp. Not a great working knife,but is exactly what it is supposed to be
Doc S
San Jose, CADec 21, 2012
Pros: Weight, Ease of Opening, Overall Quality, Blade Sharpness
Cons: Sheath, Pocket Clip
Purchased for my picnic basket. It will cut cheee ind not acidentally close, Does well on fruit. Easy to keep sharp. Not a great working knife,but is exactly what it is supposed to be
Nathan M
Sidney, OHSep 19, 2014
Pros: Weight, Handle Material, Blade Material, Overall Quality, Blade Sharpness
Cons: Lock Ease of Use
for bigger hands
I am very impressed with this knife so it deserves an honest review. I purchased this knife at the end of August and received it before i was expecting so kudos to Knifecenter for prompt service. This is my EDC knife and the only one i carry at the moment to really try it out. First things first, out of the box this knife had to be sharpened but that didnt bother me as thats half the fun. Secondly, this knife doesnt have a secondary bevel and you must know how to sharpen it correctly to get it razor sharp. When i say razor sharp i mean it. This thin carbon steel blade takes a very keen edge and it holds it very well. After a month of EDC and daily use plus some light wood processing for a couple small city park cook fires all it takes to shave with it again is some strop work. Few passes on each side gets her scary again. Yes, i must admit, i have already found out just how sharp she can get. Very clean cut healed in a week. Back to the knife. This knife is great of you need a knife for work in public as it takes time to open it and it has an eye appeal, meaning its not a tactical/scary looking tool. Its simply a knife meant to cut and cut well. I titled this post "for bigger hands" simply because with the knife open it really feels like a bigger knife. I have bigger hands (mens size L-XL) and its just about perfect. The lock ring on mine took some time to get used to but now its second nature. Some reviews say it can be hard to open in humid environments, i am yet to notice this and i live in Ohio. I have more of a problem with the edge sinking into the interior of the handle than anything. If your worried about rusting just coat it with oil every evening and it will last a good long time.
Camille L
CanadaJan 20, 2018
Pros: Weight
Cons: Handle Feel, Lock Ease of Use, Pocket Clip
Low quality knife, outdated technology
This knife may have been good in WW1, but we live in the 21st century now, and vastly better manufacturing techniques, design, and materials have far superseded whatever it takes to make this Opinel. Let me tell you why this is a bad knife. I used to own 3 opinels and 'liked' them, before I really started to like knives. These Opinels use pretty terrible metal, and are definitely not *that* sharp out of factory, despite what marketing would want you to believe. They slice well simply by virtue of how thin the blade is, and the convex grind, not because of how sharp they are. A consistent flaw is about 1/3" of tip of blade not sharp from being dulled by hitting the wooden handle (from closing, or just from forces on the spine while knife is closed). You can't get around this, no, you can't 'mod' this out. The steel is not good, and rusts like crazy if you don't baby it, which makes kitchen/outdoor use annoying unless you get stainless, but then edge retention goes out the window (ok maybe not that much but still). Another flaw is if you get the knife wet by washing it or in the rain, good luck opening or closing the blade. The wooden handle swells and sticks the opening pivot. Enthusiasts have tried using oil to 'seal' the wood and make it water resistant, ok sure, but it only works like 30%, you're still gonna have swelling problems. For the 12$-15$ (depending on size) I'm gonna spend on a knife, there's no way I'll spend it on these antiquated knives if not for 'nostalgia'. I'll probably buy one of those Chinese-made knives that are ridiculously good in value for that price range.