Thoughts on Opinel 118 chef's knife?

[phonecall]

Anyone have thoughts on Opinel's chef knife? I'm particularly interested in whether it will take a keen edge.

If it was the same carbon steel as their famous 'carbone' folders, then it would probably be worth giving it a try for $40. But alas, it's stainless, which doesn't have the same history or charm. If it's just meh as to how it sharpens, I'll give you a a pass.

Thanks.

 

[Mucho Bocho]

As a general rule KKF has given good feedback to the smaller opinel knives. I Cary one of their filet knives when dining. But understand, their made of soft stamped steel, not very desirable in a kitchen knife. I'd go with Forschner myself.