>>623837I'm a big fan of opinels.
Carbon might be a bit keener, but the stock is so thin that the stainless will still slice better than knives 10 times its price. Also they use sandvik 12c27, which preforms quite well.
I have used both a carbon and stainless no. 6 for food prep/dining, and I think I would prefer the stainless, it's just simpler not to have to worry about rust, patina, and flavor. If I wasn't using it for food regularly, or near water, I would probably go with carbon.
Also, with either, it's easy to maintain a mirror polish using carbide sandpaper on a mousepad, which will help prevent rust and also maintain the grind shape, so that over time the apex won't become thicker. I do the sandpaper occasionally, and the rest of the time use a fine natural pocket stone to touch up the edge.
Also look at douk douks, similar knife but with a flatter handle and a full flat grind, so in some use cases a better option.
