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Taking care of your blade
Cutting food with your OPINEL
To preserve and protect the cutting quality of your blade, working on hard surfaces is not recommended (glass, marble, ceramic, etc.).
Use softer supports such as wooden or food-grade plastic cutting board as often as possible.
Sharpening your Opinel
When using a whetstone for sharpening the blade, the latter must be dry and cleaned of all traces of lubricant. Slightly wet the natural stone.
Sharpen the cutting edge by pressing hard on the stone and going back and forth along the blade (the stone is at a 20° angle with the blade). Start from the base of the blade moving towards the tip of the blade in an alternating and regular movement.
Steel burr forms on the opposite side of the blade which prevents it from cutting. This burr must therefore be removed. This is the second stage of the sharpening process.
Cut the burr with the stone by using a back and forth movement (the stone is at a 20° angle with the blade).Start from the base of the blade moving towards the tip of the blade in an alternating regular movement but with less pressure than the first time.
Finally, lightly pass the stone on each side of the cutting edge (twice).
Cleaning your OPINEL
Stainless steel blade
With your OPINEL open, run warm water on the blade and wipe with a sponge and washing-up liquid.
Rinse the blade with warm water while taking care not to soak the wooden handle. Leave the blade to dry before closing (this is not necessary for plastic handles).
Important: Do not immerse your knife in water as this could warp the wooden handle.
Carbon steel blade
With your OPINEL open, wipe the blade with a damp warm sponge and washing-up liquid. Rinse your sponge in warm water and wipe the blade a second time to remove any residue. Immediately dry the blade with a dry and soft tea towel. Lubricating the blade with cooking oil before closing the knife is recommended (this prevents oxidation).
Important: Do not immerse your knife in water as this could warp the wooden handle and do not wash the blade by running it under water.
Cleaning in the dishwasher
Pocket knives (closing blade): Beware, pocket knives should not be cleaned in the dishwasher to avoid permanent damage to your knives.
Kitchen and table knives (fixed blade): To preserve the quality of your OPINELs, hand washing is recommended. However, if you prefer to wash them in the dishwasher, dishwasher powder rather than all-in-one tablets is recommended. Furthermore, remove the knives from the dishwasher as soon as the cycle is finished.