Another Mora????

[Tobster]

I see that some of the blades are stainless and some are carbon. I use my knives for hunting and fishing. Can someone give me a quick run down on the comparison of the blades materials?

 

[9blades]

Well I like the carbon but it will rust around water unless you oil it good and constantly, and they'll leave a taste in your food, but they hold a edge longer and I just prefer it over stainless.

The good part about stanless it's that it won't leave a taste, won't rust and is just a lil bit easier to sharpen (but won't stay sharp as long)

Considering how cheap they are I'd buy one or two of each just use the stainless to cook and fish, and the carbon to carve wood start fires ect.

Well hope it helps cheers!

-niner

 

[Esav Benyamin]

Force a patina on the carbon steel and it won't taste or rust so noticeably. Wipe the blade down after use, oil occasionally, you'll be fine.

 

[FortyTwoBlades]

Honestly, in my experience, the 12C27 that Mora uses for their stainless models holds just as good of an edge as their carbon.

 

[Coad]

I put my carbon hd in a paper towel soaked in vinegar, straight for about two hours. I touch it up with sandpaper on a flat surface. I have only noticed a "taste" in onions. I do get some rub off on the first pass through food.