There’s great joy to be had in cooking a simple but luxurious meal at home. The smell of pork sizzling in the oven, or fish fresh out of the oven, brings a celebratory note to every night, whether it’s a weekday meal with family or a leisurely weekend affair with friends.

And when you’re cooking with Les Forges 1890 — Opinel’s premier line of forged blade knives, released in honor of the brand’s 130th anniversary — that experience is all the more special. Fully forged from X50CrMoV15 steel, the Les Forges 1890 blades sharpen easily and hold a clean edge. Balanced and beautiful, these are knives meant both for everyday use and for cherishing through the years. 

We turned to our friend Samantha Ruble of Go French Yourself to put these knives to the test, and she whipped up two tasty recipes for simple, delicious meals featuring meat and fish at home. Whether you’re an avid home cook or a burgeoning foodie, these recipes come with useful tips for knife handling that will sharpen your kitchen prowess. 

Baked Pork Tenderloin

Ingredients

• 2 tbsp extra virgin olive oil
• 1 tbsp celtic sea salt and fresh cracked pepper
• 2 lb pork loin
• 4 tbsp butter, sliced into 4-6 pats
• 2 tbsp diced garlic
• 3 tbsp Italian Herb Seasoning Blend

Instructions

In a large pan, heat oil until shimmery.
Add to pan, and cook on all sides until dark golden brown.
Transfer to baking sheet.
Generously coat with herb mix.
Place pats of butter on top of the pork.
Wrap in foil, bake until meat is 150 degrees internally at the widest, thickest part of the loin (about 25 minutes.)
When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
Slice against the grain and serve immediately.

To store leftovers, place in an airtight container and keep in the refrigerator for up to three days.
To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in the freezer for up to three months.
To reheat, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.

 

Samantha’s Knife Skill Notes: “We have really wonderful gorgeous functional knives from Opinel and their FORGED 1890 5" BONING KNIFE is a favorite in our kitchen!" Steeped in tradition, the Forged 1890 5" boning knife is as versatile as it is beautiful in the hand of any butcher. … The bolster guard adds additional grip and safety while you quickly remove bones and ligaments from even the toughest of meats.” 

Lemon, Garlic & Herb Grilled Snapper

Ingredients

• 1 whole yellowtail snapper or red snapper-  1 ½ pounds (clean, descale, and filet your fish)
• ½ cup prepared pesto
• 2  red onion - chopped
• 1 yellow onion - chopped
• ¼ cup fresh lemon juice
• 6 garlic cloves minced
• lots of lemon wedges to serve with fish (garnish with fresh herbs too if desired)

Instructions

In a small bowl, whisk the pesto, onions, lemon juice, and garlic. Add a few grinds of pepper and a pinch of salt.
Lightly coat the grill rack with cooking oil or spray. Heat grill to medium high heat (350 F). (You can use plank boards too which is what we did)
Once the grill reaches the proper temperature, place fish on the grill rack.
Grill covered over medium heat for about 5 minutes.
Spoon some of the pesto sauce over the fish taking care it doesn’t flame up.
Grill 15 minutes longer or until fish flakes easily with a fork. Baste occasionally with the remaining pesto sauce and onions and fresh herbs.
Serve with lemon wedges and fresh herbs if desired. (I love cilantro and parsley)

 

Samantha’s Knife Skills Note: “Just be sure to use your sharpest knife, whether it’s a fillet knife or a chef’s knife. I highly recommend the Opinel FORGED 1890 7" FILLET KNIFE for all of your fish recipes.”

Featured in this recipe

Les Forges 1890 Boning Knife

Les Forges 1890 Fillet Knife