"Best" Mora for food prep

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fivesense

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Jun 5, 2017
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Ok- another Mora "best" question: What are the "best" Moras for basic food prep in the kitchen (non-kitchen specific)? I realize just about any Mora will work and I have a bunch. I want a stainless straight and one with a serrated edge. I'm currently looking at the Craftline Pro S Allround (straight) and the Craftline Rope Trade (serrated). The straight-edged Mora will get most of the work but I like serrated for bread and other such tasks.

How does the Craftline Basic 546 in stainless compare to the Craftline Pro S? I see only about a $2 USD difference- does it matter much?

Kansbol/Mora 2000 would probably be great options. Razor sharp for cutting meat. More expensive than the abovementioned, but also more versatile (even if I plan to keep these in the kitchen).
 
As you have said a thin straight ground blade is really the best for kitchen use, I use my Mora Pro-S as an utility knife in the kitchen, though the blade went dull after opening only a few parcels.

A few website comparing the Mora different versions.

You can buy Mora Chef`s knives if you really want a Mora this is what i would recommend, just do a google search.

https://www.thebushcraftcave.com/the-big-mora-knife-comparison-2017/

http://www.ramblinjim.com/articles/mora-knife-models-explained-and-compared/
 
PoorUserName said:
As you have said a thin straight ground blade is really the best for kitchen use, I use my Mora Pro-S as an utility knife in the kitchen, though the blade went dull after opening only a few parcels.

A few website comparing the Mora different versions

https://www.thebushcraftcave.com/the-big-mora-knife-comparison-2017/

http://www.ramblinjim.com/articles/mora-knife-models-explained-and-compared/
Click to expand...
Thank you PUN. Those are both great resource links- I've read Ramblin Jim quite a bit in the past to get my Mora "fix."
 
If not going for one of Mora's actual culinary knives then I'd suggest the Pro Flex.
 
I use my 2000 quite a bit (especially for ribs :thumbsup:). The front of the blade is great for fine work (such as removing the rib membrane), and the rest of the blade slices like crazy. :cool:
 
fivesense said:
Kansbol/Mora 2000 would probably be great options. Razor sharp for cutting meat. More expensive than the abovementioned, but also more versatile (even if I plan to keep these in the kitchen).
Click to expand...

This is what I recommend. I used to think the dual grind of the Mora 2000 was a gimmick until I finally tried it. In my opinion, it offers the best of both worlds when I'm camping. The rear grind near the handle does an excellent job working wood, whereas the front grind does a great job prepping food for dinner. It's one of my favorite Moras. The Kansbol is on my wish list.
 
There are a few versions with the 2000 blade, I have the Kansbol version, different handle, there is also a version with a slightly shorter blade called the "Bushcraft Signal"

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I'm not sure I'd personally choose a Mora.
Vic kitchen knives aren't as inexpensive as a Mora but still inexpensive enough.
 
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