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"My team is like my family, we have a very good understanding, a good atmosphere."
Learn about the grinding workshop today with Charlène Bellot, machine adjuster.
My name is Charlène Bellot. I started working in the steel workshop in Opinel after professional retraining two years ago. I was initially an operator, then I followed a one-year in-house training course to become an adjuster.
I take care of the machines that produce the blades. I adjust them, I troubleshoot them and I check the quality of the blades they produce.
We receive the raw blade, which goes to the spine machine to grind the spine of the blade. Then it goes through a machine that grinds the two sides. And finally, we check the quality of the blade when it leaves the machine.
Stainless steel blades are much easier to adjust than carbon blades. Carbon blades often require touch-ups.
It all depends on the machines and the blade type, but generally 300 blades per hour.
Teamwork, operators and adjusters work together, one cannot function without the other.
The mechanical aspect of the job, troubleshooting machines, changing components... I find that very interesting.
There is a certain amount of pride to think that everything that comes out of the workshop is of good quality, because we spend a lot of time checking the blades. This sometimes creates pressure since nothing must slip by, we must be vigilant. It's also something that I see in everyday life, when I see knives in a shop I tend to check the quality of the blade: is the thickness right? Is the tip good?
I would say family, because my team is like my family, we have a very good understanding, a good atmosphere.
Yes, very easily. I was made welcome and it didn't take long for me to find my place. There is myself and one other woman in the steel workshop, and I think it is important to have diversity, and also to mix ages. I'm the youngest on the team and I learn a lot from people older than me.
Family values, mutual aid, listening and quality. It's a living business.
Opinel is the Savoie brand, we are all proud. I'm from Reims, and although my family and I knew the brand before, we didn't use Opinel knives. Now we eat with Opinel, it's part of the family!
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