- Joined
- Jan 5, 2013
- Messages
- 135
A Mora is a "scandi" grind, which is a low flat grind, which would normally suggest the blade is more "wedgy" ...... but Moras have relatively thin blades, which make them pretty decent cutters.
As you can see, there is a tradeoff between blade thickness and the height of the grind - the higher the grind, the more acute the angle, and more slicey. Conversely, if you leave the grind line at the same heigh but thicken the blade, the grind angle becomes less acute, and more wedgy/stabby.
However, the more wedgy the blade, the harder you can abuse it before it complains.
Also, think about kitchen knives: thin, wide blades, many if not most have full flat grinds in which the bevel is extremely acute, forming a single plane from edge to heel... they're the very definition of slicey, but they would snap like a twig if you tried to baton them through firewood.
As you can see, there is a tradeoff between blade thickness and the height of the grind - the higher the grind, the more acute the angle, and more slicey. Conversely, if you leave the grind line at the same heigh but thicken the blade, the grind angle becomes less acute, and more wedgy/stabby.
However, the more wedgy the blade, the harder you can abuse it before it complains.
Also, think about kitchen knives: thin, wide blades, many if not most have full flat grinds in which the bevel is extremely acute, forming a single plane from edge to heel... they're the very definition of slicey, but they would snap like a twig if you tried to baton them through firewood.