Clarification of why everyone loves the Mora

[Scott Free]

Scott, what did you use to cut the blade? Dremel? Also, is the etching solution a quick dip or does it need to stay on he blade for a while?

I used a belt grinder to shape both the blade and the handle. I left the blade in the etching solution for 15 seconds or so. Dip it. Check it. Dip again if needed.

 

[Cliff Stamp]

Compare the kitchen utility of a Mora vs most non-kitchen fixed blades and the Mora comes out on top.

If you compare it to the tactical based knives then yes, but not to the utility based knives like the Deerhunter.

-Cliff

 

[Habeas Corpus]

Well i've tried my Bucks, Westerns, Blackjacks, Sogs, my kabar and other odds and ends as kitchen knives. For kitchen purposes in my experience my moras outshine them all. Of course they aren't flat ground and are nowhere near as thin as my moras. I keep my Mora clipper in the kitchen and use it all the time. Works great. I really don't understand the problem you have with the scandi grind.

Try cutting carrots with a knife with a flat grind and a knife with a scandi grind. The difference is quite obvious.

Hans

 

[Fonly]

Try cutting carrots with a knife with a flat grind and a knife with a scandi grind. The difference is quite obvious.

Hans

Or a tomato or onion.

 

[pitdog]

Not the Onion bro, it's bound to end in tears !!!

 

[tholiver]

Try cutting carrots with a knife with a flat grind and a knife with a scandi grind. The difference is quite obvious.

Hans

So ok i just cut up 2 carrots and 2 onions. 1 of each with a mora clipper, one of each with a flat ground kitchen knife. In my highly subjective not-very-empirical experiment i found the flat ground was roughly 10-ish% better on the onion and 5-10% better on the carrot. A very slight difference but a difference nonetheless. I concede a slight edge to the flat grind (ouch bad pun). Honestly if not for the side by side comparison i probably wouldn't have noticed the difference at all. Maybe if i was a pro cook cutting up kilos of carrots/onions/tomatoes every week i would totally convert. However for me as a casual cook its not a big enough improvement for me to banish the mora from kitchen duty. The mora kinda fits a smaller knife niche in my kitchen cutlery selection anyway.

I'll leave the real scientific testing to Cliff over in the physics building (how are things at Mun? Go Seahawks!)

 

[longbow50]

Yeah, I just cut up lettuce for salads, steak, spuds for the fryer and carrots, using both the Frost 760 and a 6" German chefs knife. The flat ground kitchen knife is a primo blade and it did best the Mora, but not to the tune of $50.00 worth of better.

 

[RescueRiley]

any woodsman 1000 years ago...the real woodsmad would have killed for a mora....

 

[sketchbag]

I dont get why aesthetics are such big concern for a bush knife. I find the mora 780 to be more comfortable than my F1, the handles might not be fancy but they sure do fill your hand nicely. That being said I still prefer the f1 for a number of reasons (the fact I paid 8x as much is one of them).

I firmly believe in using the right tool for the job, and the mora does what its meant to superbly (especially when you factor in the price). It's much better at slicing and wood working than my kabar usmc, and tak-1 which arent even really good choppers either (what to do with these medium sized knives...)


Mora's deliver all of what any reasonable person should expect from a $10 knife, and then some.