Best Thing Since Sliced Bread
The experience and the aroma of cutting into fresh sourdough bread, or baguette, is definitely one of the simple pleasures in life. A good knife, of course, enhances the experience. We love Opinel for its French elegance, and commitment to affordable quality, passed on through generations from the early 1890s. Their bread knives are innovative in design. Simply the best!
With the user in mind Opinel developed a curved blade to ensure maximized cutting comfort. Traditional straight blade bread knives make it difficult to cut through to the bottom of the loaf because as the knife gets to the end of the slice, your hand automatically goes up so the cutting edge is reduced. The Opinel bread knives are unique because the curved blade ensures the cutter simply moves the knife to the curved edge and continues to cut on the same line without interruption.
Check out this video to see it in action
The fantastic Opinel bread knife is available in two ranges.
The Parallele range features a varnished beech wood handle. The beech wood from France is typical for Opinel knives and is very popular for its natural look and is sustainably harvested. The steel type (X50CrMoV15) is one of the best knife steels used in kitchen knives as it has high corrosion resistance and provides high cutting-edge retention and a quality cut, time after time.
The Intempora range uses Sandvik12C27 steel from Sweden – the same steel as in most Opinel knives. The Intempora bread knife, has the same curved blade as the Parallele. Its full tang blade is complemented by a black POM handle – modern and stylish – with a stainless steel band that strengthens the blade/handle connection.
Would love to know which handle you prefer in the comments below?
The Opinel bread knives display European style at a very reasonable price. It will be your kitchen staple for years to come, and make for great presents for all occasions.
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