European Locking Traditionals - Opinel, Antonini, Martins

[@user-kg7co9vi5r]

My EDC is an old bear large. My Opinel does take and keep an edge better but I find the locking collar tends to work loose. My old bear is said to be 420 ss it serves its purpose well. It is an American walnut handle, I also have one with an olive wood that tends to swell in the humid weather, making it stiff to open. All in all I think they are all very good budget knives.

[@cgraham1968]

thanks! Barely into my Opinel addiction and now I'm going to have to get that Old Bear!

[@1bguyl]

The difference you're trying to describe in handles between Opinel and Antonini knives is that, with the flatter scales, the Antonini Big Bear indexes better. it's easier to know which way your cutting edge is aligned to your hand, wrist, and arm intuitively because you feel the flats that are parallel to the blade sides. The Opinel is a great knife and I've carried one for more than 30 years, but there are times you need to look at the blade to know exactly where your cutting edge is aimed.

[@tugawolfoutdoor]

A Portuguese Martins knife, perfect, thanks for the great review 👍😉🤩🇵🇹🙏🇵🇹🇺🇸💪

[@mooseclappin11]

To my understanding, the carbon Opinel uses some kind of equivalent to 1095. According to Blade HQ, the inox ones use Sandvik 12C27.

[@TheOneAndOnlySame]

12C27 MOD . It's actually a heat treated to be a softer 12C27 (around 56)

[@LowLumens]

The Antonioni old bear is available in carbon or stainless like Opinel. INOX is Stainless steel.

[@TheRandomSam]

is there an option to make the old bear a bit looser? So you can like flip open it? Heat the wood handle to dry it probably?

[@Stassa23]

I love that deep clip on the bottom one and the curvature of the handle

[@BrentonCarr]

I recently bought the old bear. I haven't gotten it yet, but I'm looking forward to it.

[@merci8545]

I love my opinels and I been thinking of getting an antonini because it looks like somethin I'd like

[@jameswoodard4304]

I think I'll stick with Opinel. I believe they use better steels, slightly thicker blade, lowest price, and that protrusion on the Antonini could get in the way. Also, if you want pretty, Opinel makes pretty as well.

[@TyRango]

kzbin.info/www/bejne/eWqme2OKdrZ8j80 supreme opinel. Love it

[@Madkent94]

I'm sure people have already pointed this out. But Inox just means stainless, most non English speaking countries call stainless "Inox" and Opinel use 12c27 sandvik stainless, while the Antonini uses 420hc. I believe the Antonini is available in carbon steel too.

[@noice.2721]

yes Antonio has it in carbon to

[@Leftyotism]

Yeah I got the Old Bear XL with carbon steel, I think it's C70. Great stuff! Got it instead of the Opinel No 10, mainly because of the more easily operateable ring lock.

[@Leftyotism]

Weird though, because Inox also an english word.

[@corywesley2670]

Great vid! Have you tried Jose Da Cruz knives yet, also from Portugal, also has a collar lock.

[@SliceyDicey]

Couldn't find one when I was over there.

[@gonzalomcordovez]

There is also a spanish cuttlery called Joker that does a model similar to the opinel 😊

[@paulhenkelman1651]

I just got the Antonini XL Old Bear. I like it better than an Opinel #10.

[@BradGryphonn]

Revisiting my favourite 'toobers' Opinel reviews. My current collection of Opinels consist of a No7, three 8s (one is the 'Black' version), a 9 (I think), a couple of 10s, and my favourite fun knife, a No 13. I just had to buy the 13 because it makes me smile whenever I look at it. Oh, and I eventually bought an Old Bear in 2019.

[@madedigital]

Opinel grind is perfect

[@russelllieser4226]

Three cool knives. Three must haves.

[@mp3o]

The Old Bear handle is walnut. The Martins is mongoy, also known as ovangkol, or shedua

[@BradGryphonn]

I don't remember seeing this when you posted it so I'm watching now. It was in the recommended list after I watched Messer HQ's 13-month-old review of the Old Bear. I really like my No7 Carbone (and my 8, 10 and 13).

[@SliceyDicey]

Opinels seem to multiply on their own, don't they?

[@nebulamask81]

Nice old timey traditionals :)

[@bobgartin4165]

Great review! Looks like it's going to cost me some dough. I think I "need" a large, carbon steel Old Bear! Subscribed to your channel also.

[@cmarts77]

That sardine one with the little fork looks cool, might have to order one. Cool vid keep em up and I've been really enjoying the podcast!

[@fa7842]

How heavy is the martins?

[@davidh0159]

I really hate it when you demonstrate MORE stuff I feel I need to go buy :)

[@SliceyDicey]

At least you can buy like five of these and spend like $70! Instant collection! #ConsumerAdvice

[@davidh0159]

Yeah, but Blade Show is coming up and I really want to save for something special for my first real knife in the $200 price range.

[@tonydemaria186]

Opinel's inox is 12c27 sandvik. Good budget knife steel and slightly better than victorinox imo

[@rockymountainlockpicker9606]

Opinel uses 12c27 stainless steel for their “inox” blades. Pretty good steel actually

[@stephenhauer9055]

Missing the Mercator K55K

[@davidcarson7855]

I should get the K55k from Amazon tomorrow--I have several Opinels ranging from 8 to 12 and see little reason to get an Old Bear

[@brucemack3687]

Thank you Bryan. I did not know about either the Martins or Antonini knives. I wanted to order the Martins, but not able to find a USA source, I bought the small Old Bear. It will be a nice change of pace from the 5+ oz. honkers I've been carrying lately.

[@SliceyDicey]

Yeah. The Martins, you pretty much have to order from Europe. There's a company called MAM that makes Martins designs (and is owned by the family) that are available in the USA. I just ordered one myself. It's kind of murky if it's the same company or not, but it appears to be at least the same family.

[@LuisSilva-xm8qm]

In the area of palacoulo there are several factories of knifes its all made the in the same village so... It's all made by the same people

[@LuisSilva-xm8qm]

I am portuguese

[@Alkatraz415]

I'm pretty sure in another video you said the Opinel sliced a little better then the Old Bear.

[@arand4]

Inox just means that it's stainless

[@TyRango]

kzbin.info/www/bejne/eWqme2OKdrZ8j80 supreme opinel. Stainless

[@barrylevitt1170]

Having used both the Opinel carbon and inox steels, the carbon holds a edge much longer and I can it sharper than the inox steel.

[@SliceyDicey]

Can't argue with that.

[@fa7842]

how about the care with the carbon knife?

[@gabormarkhardy7324]

Martins is very awesome!

[@garethbaus5471]

From what I understand inox just means stainless.

[@Wastelander13]

Opinel inox is 12C27 steel. Mora uses 12C27 as well...

[@Jamesnebula]

Lovely to see these alternative to the Opinel. How is the lock mechanism on the middle one, does it create a problem in your pocket with it sticking out?

[@SliceyDicey]

Never noticed it being an issue.

[@sproutpits]

Wax works well, and soaks into the endgrain.

[@SteveKluver]

Thanks Bryan. I am really liking this Old Bear, and did find one over here. Just after we last talked about it. I had never seen one , before your trip. Very nice. I have always thought that the Opinel handle should have been shaved some, towards the back. Like I see on this Old Bear now. Are any of these knife blades, chisel ground? I vaguely remember reading somewhere, once upon a time. Of a knife like one of these, that was ground that way.

[@SliceyDicey]

Not that I saw around.

[@Dominique_Oliveira]

Greetings from Portugal.

[@soundknight]

What sizes?????? 😢

[@alphadawg81]

"INOX" ( inoxidable) simply means stainless. Just like "Rostfrei" on german knives.

[@_0815_]

Look for the Otter Mercator knife... Best one in this class.

[@SliceyDicey]

Actually have one now!

[@bighead1602]

@@SliceyDicey have you or will you do a review on it?? if so do you have a link??

[@orange010]

Inox means Stainless Steel. Opinel uses Sandvik 12C27 and they do not state what their carbon steel is.

[@garethbaus5471]

The US website says the carbon is xc90 which is literally just European 1095.

[@LuisSilva-xm8qm]

The sardines one has a bottle opener under the blade

[@sherwinpalacio3227]

Opinel is my choice😁

[@troywheatley744]

Thanks B ...i LOVE these kinda knives.. Sounds like you had an amazing trip! Opinels are the most fun tho .... WAY fun to mod up and customize ...check out the one I did, i sent it to your IG, thanks man take care

[@erikramaekers63]

I like the cheaper Martins and sardines taste great by the way.

[@0711imaj]

inox = inoxidable = does not oxidize = stainless

[@Beowulf_98]

Stainless Steel just means it stains LESS it does not mean it doesn't rust or oxidise at all.

[@0711imaj]

desertfox xx98 I know...just wanted to say that having “inox” stamped on the blade is equivalent to having “stainless” stamped there. Only gold is inert enough to barely oxidize!

[@Beowulf_98]

@@0711imaj don't forget platinum and palladium.

[@garethbaus5471]

@@Beowulf_98 I have held a corroded peice of platinum.

[@Beowulf_98]

@@garethbaus5471 must have had a high copper content.

[@DwightStark]

Old Bear knives have walnut handles.

[@sanchezman9282]

Opinel 07 very small, 10 very good.

[@Keith_the_knife_freak]

First comment. Love my opinel.... Dilly Dilly 😂😂😂😂😂😂😂 Hava great day 👍👍👍

[@trulsdirio]

Mercator. All day, every day.

[@dmg4415]

Opinel uses Sandvik 14C.....

[@SliceyDicey]

Both mine say INOX right on the blade, mate. Like I said, it's thrown around as a general word it seems.

[@luisytacc]

Opinel's Inox is 12c27. Antonini's, I don't know, Martins is most likely a variation of 55Cr14MoV, as it's the most widely used steel in Portugal.

[@bushlifeaholick790]

That old beer doesn’t sharpen good Top gets sharp&the bottom of the blade just weres down&never gets sharp

[@deathbyastonishment7930]

That sounds like a technique problem friend, its the same steel at the top and bottom..

[@bushlifeaholick790]

Death By Astonishment ...only knife I have that’s done it&i got like 8 moras 3 pathfinder S.R.O knifes at least a dozen condor knifes many case pocket knifes even some Pakistan&R/R just for starters they don’t do it neither do my Openl

[@gaylordpantamime]

What you don't like thick and fat?

[@chrisdavies3659]

If Opinel use such good steel then why are they so very famous for rusting. Opinel are either lying or do not know how to treat steel. The Internet is full of people with Opinel knives bought new, yet when they arrive they have blade quality issues. I would not have an Opinel if it was free.

[@SliceyDicey]

They use two steels. A stainless and a carbon. The latter will rust. It isn't stainless. Heat treat doesn't matter.

[@chrisdavies3659]

@@SliceyDicey It does. All Opinels SS and Carbon are famous for rusting and poor edges.

[@Impreza-bj5jh]

@@chrisdavies3659 what

[@TheOneAndOnlySame]

The other 2 are rip-off of Opinel. They're not even old or traditional in fact... "The “Old Bear™” knife comes without no-return spring meaning its blade locking system features a solid safety ring (covered by patent n.1187282 deposited in year 1985 by Todesco company from Maniago which is active partner of this project) that fixes the handle in open and closed position." 1985. hardly "traditional" huh?

[@Beowulf_98]

It's how they are made and what they are made of, not when they are made.

[@TheOneAndOnlySame]

@@Beowulf_98 lol whatever. "Traditional" appeals to old times

[@Beowulf_98]

@@TheOneAndOnlySame whatever?? What are you a 14 year old teenager. Grow up kid

[@TheOneAndOnlySame]

@@Beowulf_98 that's a very 15 year old thing to say.

[@garethbaus5471]

Opinel didn't even have a locking mechanism until the mid 1950s, and it's most recent change to the mechanism occured in 2016 none of these knives are completely unchanged.