Mora Kansbol

R

rlewpolar

Joined
Oct 4, 2022
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Recently bought one of these. Phenomenal knife. Very good slicer for what it is, Been using it extensively in the kitchen and it does really well.

Question; how would you sharpen this thing? It’s part Scandi, part flat grind. Anyone sharpen one yet and how did you sharpen it?
 
I'd probably sharpen entire thing at same angle as scandi part.

But most likely I wouldn't buy something like it at a first place.

Yet again, I traded something for Spyderco Matriarch, so most people wouldn't get something like that either...
 
I second sharpening it like scandi but as far as I know it comes with micro bevel so you could just sharpen it by the micro bevel. For the latter if you keep on sharpening the secondary/micro bevel you start to lose the scandi blade advantages but then again you can always sharpen it back to scandi but it will be more work.
 
MolokaiRider said:
I've done both.

A micro-bevel is much easier, and honestly survives longer than a complete scandi.
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Thanks, can you explain how to maintain a micro bevel? I’ve tried sharpening a Mora on my Spyderco Sharpmaker and it gave me a secondary bevel alright but nothing like a tiny micro bevel that comes from the Mora factory. Is there a trick to getting a super thin bevel?
 
rlewpolar said:
Thanks, can you explain how to maintain a micro bevel? I’ve tried sharpening a Mora on my Spyderco Sharpmaker and it gave me a secondary bevel alright but nothing like a tiny micro bevel that comes from the Mora factory. Is there a trick to getting a super thin bevel?
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If you practice, you can tilt the knife at an angle using the Sharpmaker, rather than straight up/down.

I just use a fine DMT in my hand, and use light edge leading strokes.

The steel is fairly soft and a bit gummy, so be aware of the potential burr flopping from one side to the other.
 
LostCause said:
I'd probably sharpen entire thing at same angle as scandi part.

But most likely I wouldn't buy something at a first place.

Yet again, I traded something for Spyderco Matriarch, so most people wouldn't get something like that either...
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I really like this knife. I like that it has two different grinds. The back half is perfect for doing woodworking, feather sticks, etc. The thinner front portion is good for a cutting finer things. I believe the tang runs 3/4 of the way into the handle. For those who own one and use one. Would you trust this as you go to a knife in the woods???
 
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jamesculver said:
I really like this knife. I like that it has two different grinds. The back half is perfect for doing woodworking, feather sticks, etc. The thinner front portion is good for a cutting finer things. I believe the tang runs 3/4 of the way into the handle. For those who own one and use one. Would you trust this as you go to a knife in the woods???
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Yes, the Kansbol is a great knife And a very strong value.
 
jamesculver said:
I really like this knife. I like that it has two different grinds. The back half is perfect for doing woodworking, feather sticks, etc. The thinner front portion is good for a cutting finer things. I believe the tang runs 3/4 of the way into the handle. For those who own one and use one. Would you trust this as you go to a knife in the woods???
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I don’t push my knives like some, really only use them for cutting, and a lot of snap cutting brambles and such when outdoors. But I refrain from batoning, I have complete confidence in mine and is my go to outdoors fixed blade, also the one I reach for when going hunting most often.

It’s lightweight, cuts like the dickens, and easy to clean.

If I were prone to batoning, I would look elsewhere, it can handle it for a time, but the blade is thin and not conducive to being hammered through logs long term.
 
I used th3 Kansbol in my produce job trimming the wet rack
Did wonderful with it, very sharp
I just used their jacked up sharpening rod the way the meat cutters showed me and got it wicked sharp again
Pretty? No, but by all means a good user
So it doesn't have to be
 
jamesculver said:
I really like this knife. I like that it has two different grinds. The back half is perfect for doing woodworking, feather sticks, etc. The thinner front portion is good for a cutting finer things. I believe the tang runs 3/4 of the way into the handle. For those who own one and use one. Would you trust this as you go to a knife in the woods???
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It is a great woods knife. I even have one in my bug-out kit.
 
jamesculver said:
I really like this knife. I like that it has two different grinds. The back half is perfect for doing woodworking, feather sticks, etc. The thinner front portion is good for a cutting finer things. I believe the tang runs 3/4 of the way into the handle. For those who own one and use one. Would you trust this as you go to a knife in the woods???
Click to expand...

For sharpening, the edge bevel is the same along the whole edge so just sharpen like normal. You can complicate it if you want and treat it like two edge but really it's not, the tip just has the cheeks significantly thinned out for the different grind style.

As far as a go-to woods knife, absolutely. Not sure what you plan to do with it but it will hold up to normal knife use, which includes wood processing to start a fire. If you're looking to fuel a big fire for heat in the winter, that's not the kind of wood processing I'm talking about and you should get a different tool for that. For breaking down sticks to sizes thag will light easier, it will be just fine as long as you don't get the knottiest piece of wood you can find.

I think it a great value of a knife and if I didn't have many nicer knives already to pick from, I would be quite happy with just the kansbol.
 
I've had one of these in my cart for awhile. The next time I see that I'm going to get out for some outdoor adventure, I think I'll go ahead and snag one. Scandi grinds are some of the few I actually don't allow to convex as I sharpen them. When it comes to knives and axes from that part of the world, I just lay the blade flat and sharpen like they suggest.

On an unrelated note, I am of an age where I read the name of this knife and synth music starts blaring in the back of my Surge-soaked 90's era brain.
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bikerector said:
For sharpening, the edge bevel is the same along the whole edge so just sharpen like normal. You can complicate it if you want and treat it like two edge but really it's not, the tip just has the cheeks significantly thinned out for the different grind style.
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Yes, the bevel angle is the same the full length, so sharpening is really not as different or difficult as some believe.

I bought a Kansbol despite the the funky grind on the tip, figuring it would grow on me in time. It hasn’t though. It was never a “camp knife” in my view, so weakening the tip serves no purpose to me at all. YMMV, but imo the knife would be much better without it.
 
jamesculver said:
I really like this knife. I like that it has two different grinds. The back half is perfect for doing woodworking, feather sticks, etc. The thinner front portion is good for a cutting finer things. I believe the tang runs 3/4 of the way into the handle. For those who own one and use one. Would you trust this as you go to a knife in the woods???
Click to expand...
The Kansbol is one of my favourite knives and gets a lot of work around the wood lot. It's more knife than most people actually need in the woods and still not too heavy.

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I like that they found a way to be innovative. Just when you thought you’ve seen it all.

I have the Mora Chisel knife. I bought a bunch of them because I planned on abusing them at work. I can assure you the handles are tough real tough. After a few years I’m still abusing the first one.
 
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