LF Knife recommendations

I'm looking for a knife to carry with me in my bag for every day use.
Just something small (knives here are limited to a maximum of 4 inches blade length).

Looking for a folding, single blade knife (no swiss army multi tool one) with a natural wood handle.

Anyone know of any good domestic US knife makers that makes something along those lines?

Something like the ones by French Opinel. Does anyone btw have any experience with the build quality of their knives?

 

I have a Buck 501 that is very well made. The blade length is 2-3/4 inches.

 

I'm with Shaver X, you can't go wrong with a "Buck" knife. They are very well made and last you a lifetime. There are many models of Buck knives available. Pictured is the Buck 110FG. It has a 3-3/4" blade.

 

Yup

 

I can see what my dad has in stock ready to go. Heading over there tomorrow if your still looking I'll post some pics of some of his knives that fit your request.
Do you have a preference to a liner lock or any thing specific with the wood or steel type ?

 

My Opinel no.5 carbon is probably my favourite blade - simple, inexpensive and it takes a wicked edge. Blade length is about 2.5" and the handle about 3". Very durable little knife IME. Opinels 2-5 don't have locking rings though, 6-12 all have locking rings

 

Mostly I carry a small Gerber with a 2.5 inch blade, but for years I carried a Buck 112 with a 3 inch blade that was and still is an excellent knife. I changed just to have a slimmer and lighter weight knife.

 

I'm still looking so post any photo you may have - if not me maybe someone else may be interested
Personally I want something folding, wood handle 2.5-4 inch blade, vintage is ok.

 

Thanks, I've been looking at the #6 Opinel. So the build quality of the handle is good? No wobbling, etc? It seems like a nice knife at that price point.

The only concern I have is the carbon blade as it would require some more maintenance than a SS blade (oiling it basically to prevent tarnish)

 

Any one interested in different types of steel...this is a great list: http://apg2k.hegewisch.net/blade_steel.html

 

Ok after reading SO many 5 star reviews of the Opinel knives and them having so many different sizes and wood options I really felt I could customize the knife to what I wanted...I ended up plunking down $20 and got an Opinel no 6 in Bubinga wood. I also decided I wanted it in Scandinavian Stainless steel.

Excited to get it next week

Stock photo:

 

I've never heard negative about Opinel. I was going to get one but opted for a fixed blade and went with the Izula from ESEE. I made a simple pocket sheath for it so it rides nice in my pocket.

I think you'll be pleased with the Opi and at $20, you can replace it easily enough too. I prefer carbon to stainless, but that one in the pics is sweet.

You may want to look at Svord peasant knives in the event you don't like the Opi. The only thing I've heard negative about the peasant knife style is that they will swell a bit and make the blade hard to open but you can correct it by dismantling and sealing it.

Let us know how you like the Opi when it gets to you.

 

Thanks, I will.
For fixed knives I'm all set - have used Mora knives for..uh...30 years and some of them for that long. Fantastic, simple, durable knives.

 

I love my Mora. For 15 bucks, its hard to beat. I only wish it was full tang even though I've never seen (heard of one) one fail that way. Only heard of tips breaking and the occasional misuse and break in the middle.

 

I carry an Opinel in my lunchbox, great knife for slicing bagels, etc.

 

Funny, never knew there were so many Opinel users out there.
I ended up getting one with Scandinavian Stainless steel (18/8 quality) as I wanted the metal to be food grade steel as I also expect to be using it for apples, etc.
I may get the carbon blade one as well if I like this one to use for more 'chore-like-things' that doesn't have as much acid, etc on them.

 

I dunno, I bet slicing apples, etc with a carbon blade would but a damn nice and rather interesting patina on the steel.

I've wanted to force a patina with apple but never seem to thing about it when I'm putting a patina on something. Usually use mustard since it is sticky and you can kinda write with it.....flames or tiger stripes

 

I used to have several of these which I used for steak knives when camping. They are great blades, easy to sharpen, but alas if you don't keep them well oiled - they rust like the dickens.

 

For my carbon steel Opinel, I sliced onions. After a couple of onions, had a nice, old looking patina in about 24 hours.

Dave

 

I would assume the rusting is more for the carbon blade than the stainless steel blade version?