Mora hook knife?

mrszeontestpilot · Sep 8, 2015

I recently made my first spoon, and without an actual spoon/hook knife, the 'bowl' wasn't quite as smooth as it should be (not really surprising). So, I'm thinking about getting a Mora hook knife. I've seen three different models, 162, 163, 164. I'm not really sure what the differences are for. I'm not sure if these are something I can just choose one, and it'll work for everything I need, or do they each have different purposes and I really need one of each. Preferably not the latter.

screened porch · Sep 8, 2015

I think the extremeness of the hook is the difference- a shallow arc to an almost circle.
Any luck using a spay blade to whittle a hollow?

waynorth · Sep 8, 2015

I would buy a 162 and a 163. They are very reasonable, and both are useful - I have all three, but I am right handed.

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mrszeontestpilot · Sep 9, 2015

scrteened porch said:
I think the extremeness of the hook is the difference- a shallow arc to an almost circle.
Any luck using a spay blade to whittle a hollow?

I did it with a sheepsfoot and a coping blade, mostly. I only have one (that I count) that has a spey blade, but it has weaker springs than I trust my fingers to. I ended up taking a piece of wood with some sand paper, and sanding it out some that way. Still not perfect.

Halfneck · Sep 9, 2015

The #162 is a full curve sharpened on both sides for right & left hand use.
The #163 is a half curve sharpened on both sides for right & left hand use.
The #164 is a full curve sharpened on one side only, and tapered to a point, right hand use only.

TX_planes · Sep 9, 2015

I have the 163 and 164. The 163 is good for larger spoons. However, I much prefer the 164. It handles nicely and can be used on larger spoons here the 163 can not.

coffeecup · Sep 9, 2015

The Mora 164 has always been the #1 or #2 choice for spoon carving in every carving class I've taken (sometimes instructors have a financial interest in promoting another maker's products). It is the only one I bother using when I teach things like spoon carving.

Be aware that the knife needs some re-working for this. The back of the blade is square, and needs to be bevelled and rounded almost like you were grinding a chisel-edge then rounding it off. Done this way, you can carve anything from a teaspoon to a ladle.

archertl · Sep 9, 2015

I have a 164 . however a sharp 1.25 or 1 inch U gouge will do the job too and have more uses. either will work just fine.