Do you folks use your Moras/puukkos/scandi knives for non-woods related tasks?

Do ya?

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stainless steel mora gets quite used and abuse in the kitchen. They handle it well. They also get used as a steak knife. I can not think of a better and more versatile knife for the money. Despite being a scandi grind knife, they are thin enough to be used for everything.
 
My non-woods related tasks are crafting (leather work, wood work), cutting twine, tape, and food prep. Scandinavian grind knives generally suck at food prep compared to my kitchen knives (and a number of my other 'outdoor' knives even). This leaves cutting twine and tape. In the cutting tape realm it's mostly opening boxes, for which I prefer a small sheepsfoot blade. For cutting garden twine... Let's just say I'm not going to go back into the house to grab a mora when there are a 1000 different ways to cut twine while working in the garden. For leather they're okay, and for wood work I'd just as soon use the right tool for the job.
 
Hey everyone. Got a follow up question if that’s alright. Some folks online said that scandis go from super sharp to unsharp compared to other grinds. Does this reflect your experience?

To tell you the truth, I haven’t “marathoned” my Mora Kansbol hard enough to notice this.
 
DangerZone98 said:
Hey everyone. Got a follow up question if that’s alright. Some folks online said that scandis go from super sharp to unsharp compared to other grinds. Does this reflect your experience?

To tell you the truth, I haven’t “marathoned” my Mora Kansbol hard enough to notice this.
Click to expand...
All other things being equal a scandi will need sharpening sooner, but it balances that against its power assist for a lot of wood crafting activities.
 
No, IMHO scandi grinds suck for non-woods related tasks. If you spend 90% of your time doing Bushcraft, sure.. makes sense. But most of us don’t. It would be like putting giant off road tires on a truck you drive on the road 98% of time. Sure, it gets you where you need to go.. but the ride is bumpy and uncomfortable. I use my scandis for wood, anything else and I’m switching to a hollow or flat grind.
 
With the exception of my Mora Companion, all my Mora knives are designed, sharpened specifically for, and used for, wood carving. I would never even think of using one of them for general purpose abuse. My Mora Companion, Marttiini Puuka and other assorted hunting/fishing knives are designed for outdoor activities and that's where they get used. I have an assortment of food prep knives so why would I want to use a hunting or wood carving knife in the kitchen? I believe in the adage "Just because you can do something doesn't mean you should." so I don't use outdoor knives in the house nor do I cut meat, veggies, rope or cardboard with my wood carving knives.
 
I use a Mora 760 Craftsman model for reducing cardboard to manageable piles, garage work, and yard work. From cutting rope and hoses to opening bags of sand, soil or fertilizer.


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I like the mora classic as a beater knife for repairs and things around the house. I've modded it up a fair bit and adapted the sheath for neck carry so it can easily travel with me up and down ladders. There's a fair amount of adhesives and spray foam on it but that's kind of the point of the beater knife.
 
I used two mora 511s in my time as an electrical apprentice- the scandi grind works wonderful around drywall, the stout design lends itself to work that requires a precise but tough blade. I carry my Spyderwolf if I’m going anywhere that I might need a strong folder. And my newly acquired Fallkniven has so far processed deer, shaved wood for the the wood stove at work, and been right at home during thanksgiving dinner.

I like scandis- they offer strength, precision, and an acute, simple edge that handles most everything I need. I can see the benefits of other grinds but for my uses they work fine!
 
Scandis from my experience:

Easy to chip or roll because they're very thin at the edge, and then painful to sharpen as you have to remove a lot of steel.

In theory - they're easy to sharpen because you just fit the flat surface on stone and grind... but if you know what you're doing and can keep consistent angle with any other grind (or you own guided sharpener) then they're not that easy to sharpen or fix when damaged.

If your scandi grind knife has any thickness to it - you won't even be able to slice an apple with it... you'll wedge it...

I broke few Moras (prying with them) and I handled few other scandi knives, but wasn't impressed by any of them.

Scandi is for carving wood, especially soft wood, and that's OK. Thinner scandi knives can be used for other stuff, but there are other, better choices for that.

Other grinds just seem to be more versatile.
 
wolfspyder is my most carried knife. have yet to encounter something it cant handle roughly as well as anything else i have. i've used it for everything i've used any of my knives for, and more, because as we all know it's good for yard use and wood carving/boring. i'm never afraid to use it, which means i use it for everything, which means in that respect it's *better* than others i worry about damaging. thin full flat faster/smoother for cutting food, or the 10 boxes a year i could just rip up anyway? sure. but in the grand scheme of things, the difference between a strech 2 and my scandi knives is exponentially less than the difference between either of them and a pair of scissors or a utility knife. it's just mincing otherwise.
 
I have a plastic handle mora in the kitchen drawer of my van along with more crap. The plastic sheath makes sure I don't slice my fingers when grabbing something else. Not the best grind for food prep, but works well enough for dicing stuff. Actually I need to get me a propper chef's knife (not too long) and bend some kydex for a sheath to replace it.

Mikel
 
I've never used any of my Mora knives for food prep but I would expect the scandi grind to make a decent slicer. The two problems I would envision is that the blade is too short to sub for even an 8 inch chef's knife and the blade is too thick for proper slicing. In a camping or RV environment, Mora knives would be more than adequate for performing multiple tasks including food prep. If I had to pick a single knife for all applications around the kitchen or even the campfire I'd probably go with a 7" Old Hickory butcher knife.
 
knoefz said:
I use mine for anything I need a knife for when I carry them...
Or even chesse :D
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Click to expand...

HAHaha ..., a bit of smoke & mirrors going on with the cheese there ...

Where the cheese has been cut on that Kansbol is the forward part of a dual grind where the blade is pretty much an FFG with a secondary ;-)
Notice no cheese cuttin' pic's with what appears to be a Spyderco BushcraftUK ...
Realistically, cuttin' the chez is ONE of the week points related to a scandi.

No negativity meant, enjoyed your pic's and agree with your comments :)
Regards,
 
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