Mora 2000/2010: What's the purpose of that grind?

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oguruma

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Jan 3, 2010
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I am curious, on the Mora 2000/2010 knives, what is the purpose of that grind? It looks like a standard Scandi grind about midway, then it changes abruptly. Is there a particular point to the difference in profiles on the portions of that blade?
 
the grind is scandi all the way up.. the bevel just gets narrower.. I find it makes the blade easier to sharpen.. while keeping the bevel flat to the stone the narrower bevel helps to maintain a more natural hand position as you round the belly of the blade... aside from that it;s just a weird aesthetic.. but the're swedish so we'll let it slide.
 
I don't know John.... looks like a flat with a secondary bevel at the tip. Just so happens that the secondary bevel angle is equal to the scandi grind toward the ricasso.

It would essentially be a standard Mora with a section of the shoulder ground back to the spine at the tip.

Who has one? If those flats aren't parallel, it's considered "flat ground" with a secondary


Rick
 
I'm going to second what Magnussen said. It is a half Scandi, half flat grind blade.
However, I'm not so sure what the purpose of the dual grinds are? Perhaps they figure most of your wood working is done near the handle, where the Scandi grind really shines. And most of your food prep is done at the belly, so they added a flat grind? I don't know, that's my best guess.
 
I don't know i have only the mosy rudimentary knowledge of blade geometries...... I figure if I can get it sharp the way I like it works.. the 2 m2k's I have I asumed where full scandi and I sharpen them as such.. I will say this.. They are fantastic blades...tough... sharp as heck and comfy to use... though personally I like a little more of a point on the tip of my knives.. (sorry to digress)
 
I have heard from reliable accounts that the Swedish go on many hunting trips and found that the regular Mora was not very good at spreading butter and Pate when they stopped for food so a designer for Mora came up with that grind !
 
I have an M2K and it's scandi ground all the way to the tip, as far as I understand grinds at least.

I read somewhere that the weird flat area towards the tip was supposed to aid in spreading food, although I don't know if that's true or not. The idea behind the M2K was an updated version of the Mora using improvements in material, craftmanship and design, and a higher price to boot ($30 dollars is a heck of a deal for a knife of this caliber, but high for a Mora). I believe it was trialed for a replacement for the Swedish Army Knife, but it's not an issue knife as of 6 or 7 years ago. I've worked with the Swedish Rangers a few times and they do get issued caviar (fish eggs of some variety, not sturgeon, so maybe it's just roe) as part of their field rats. Comes in a can and they spread it on crackers or bread, so maybe it's optimized for their more civilized MREs.

Fantastic knife for the money, I think. 4.5 inches of Swedish 12c27 goodness, which is easy to sharpen, holds a decent edge and gets razor sharp. Near full tang under the handle which is grippy and comfortable without causing hot spots or limiting the way it can be used by having a more ergonomic handle, so YOU can dictate how you want to use it instead of the handle dictating how it must be used. My only complaints about the handle are that there's no lanyard hole, the handle's a little thin towards the blade end, and the handle could always be fatter, but I think that about virtually every knife. Most people complain about the sheath, but I actually like it. It's minimal, secure, and strong enough, plus it has a great leather dangler on it, which I prefer so the knife isn't digging into my love handles. I even like the colors of the knife handle and sheath as it's low profile, although I want to get a blaze orange version too. I don't think there's a better knife for the money out there, but that's just me.
 
pitdog said:
I have heard from reliable accounts that the Swedish go on many hunting trips and found that the regular Mora was not very good at spreading butter and Pate when they stopped for food so a designer for Mora came up with that grind !
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That's interresting Pit.
I use mine alot in the kitchen for this! It's the only one of my moras that I use in this way...It's seen ALOT of kitchen-duty! :D

jontok
 
I can atest to the prowess of the M2K grind in field dressing and breaking down a whitetailed deer. The super-thin stock at the belly and tip and the accute edge angle really allow this blade to slice through meat effortlessly. I also like the sure-grip rubberized handle for those times when there is blood on my hands.
 
It is a very good knife.

1.) Keeps a good sharp edge.
2.) Light to carry
3.) Water-proof
4.) Comfortable and versatile grip
5.) Small enough to be useful, but you could fight with it if necessary.
6.) All for about $30
 
kage said:
I have an M2K and it's scandi ground all the way to the tip, as far as I understand grinds at least.
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I agree. The blade tapers toward the tip and the scandi bevel simply looks different because of this.

If you had two scandi knives ground to the same angle but one was thicker, the thicker one would show much more of the bevel (like the part of the 2000 nearer the handle. The thinner blade would have a smaller height bevel due (like at the tip).

No matter how we each see it, this knife is one super bargain and one that I always bring along in my canoe. Grippy handle, decent sheath (compared with most other Mora sheaths) and good-performing steel.
 
I may not be sure of why it is like that, but as long as you can keep it sharp, I don't think it should really matter :)
 
That is indeed a Scandi grind transitioning to a flatground with a secondary bevel.... from a maker's standpoint, I have no doubt.

5083.jpg
 
TheGame said:
I may not be sure of why it is like that, but as long as you can keep it sharp, I don't think it should really matter :)
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Well I mean that's just the thing. A traditional Scandi grind knife is very easy to sharpen, but the blade in question appears to actually transition into a flat grind which is more difficult to sharpen. I am attempting to understand what pros this really offers over either a standard flat v-grind or a Scandi grind.
 
It's a scandi near the handle and flat ground with secondary bevel on the forward part. The angle of the scandi and the secondary bevel are the same.

Very clever, I think. If someone were to do it without the plunge line and more of a gradual transition from scandi to flat grind, that would be even better.
 
oguruma said:
Well I mean that's just the thing. A traditional Scandi grind knife is very easy to sharpen, but the blade in question appears to actually transition into a flat grind which is more difficult to sharpen. I am attempting to understand what pros this really offers over either a standard flat v-grind or a Scandi grind.
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It's the same angle along the entire edge... Just sharpen it like you would any other scandi. Nothing to it! :)


Jontok
 
jontok said:
It's the same angle along the entire edge... Just sharpen it like you would any other scandi. Nothing to it! :)


Jontok
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It just seems that since the bezeled edge doesn't go as far back as a normal Scandi grind, it would be just as easy (or difficult) to sharpen as a normal flat grind blade.
 
Magnussen said:
That is indeed a Scandi grind transitioning to a flatground with a secondary bevel.... from a maker's standpoint, I have no doubt.

5083.jpg
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I now see what you're saying. I took out my trusty 2000 and my even trustier micrometer and see that the front part is indeed beveled.
 
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