My Old Bear Knife is on its way according to tracking from the Chicago Knife Works in Morton Grove, a suburb I know well. I'll report if I have impressions when it gets here, although I'm hardly a expert. Yes, though I have a yin for carbon steel, my "carries" for years have been stainless, and now a little of each. To be honest, I savor the patina on carbon blades, that they look a little disheveled to the uninitiated, as with high end kitchen knives. My wife is an ardent chef, and her knives are sacrosanct. She welcomes me to use them, but I avoid them. I use my old Chicago (brand name) knives. Yes, the Opinel locks securely, and I like the simplicity of its mechanism. Basic is good.