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 blade 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 rubbing back and forth along the blade (the stone should be at a 20° angle with the blade). Start from the base of the blade moving towards the tip in an alternating and regular motion.
Steel burr will form on the opposite side of the blade, preventing it from cutting properly. This burr must therefore be removed after sharpening.
Cut the burr with the stone by using a similar rubbing motion with the stone on that side (also at a 20° angle with the blade), but with less pressure than sharpening.
Finally, lightly pass the stone over each side of the cutting edge (twice).
In case of rust stains
Wipe the blade with the back of a sponge, then wash with a damp warm sponge and dish detergent. Dry the blade with a soft, dry cloth. Finally lubricate it with cooking oil. We recommend you store your OPINEL in a dry environment with the blade closed.
