Mora Knife

M

mauser133

Joined
Jan 8, 2013
Messages
159
I just picked up this neat little knife. It is the 4 inch version with red wood handle. The blade is scary sharp and is polished very nicely. Funny thing is that the spine of the blade is very rough like they didnt sand or polish it at all. It this normal
 
How much did you pay for it?

And you want a polished spine for that price too?!?

Enjoy the knife. :thumbup: Polished spine....:rolleyes:
 
The spine is intentional. Its meant to be that way so you can run a firestarter rod across it. My Mora Companion came that way too. I think most models do.
 
inistis said:
The spine is intentional. Its meant to be that way so you can run a firestarter rod across it. My Mora Companion came that way too. I think most models do.
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This. I believe the stainless ones are polished but the carbon steel ones are not.
 
Do the stainless Mora retain their edge as well as the carbon? I have considered getting a stainless for food prep.
 
inistis said:
Do the stainless Mora retain their edge as well as the carbon? I have considered getting a stainless for food prep.
Click to expand...

My 2 cents real quick...I have a stainless Clipper...I hate it for food prep. Scandi grind doesn't slice. Try slicing a carrot or onion with one.

Great knife...just doesn't "cut it" in the kitchen. (I made a funny!)
 
Im not complaining. I kinda figured it was about fire starting but i wasnt sure.
This is a really neat little knife. I see many more Mora's being added to my collection.
 
I've found that running the spine against a 320 grit 1" x 30" or 1" x 42" belt sander dresses the Mora CS and Condor CS edges up for better/more spark showers with a firesteel, which loves the sharp right angle edge produced that way. I assumed the blade blanks were punched out of sheets - then heat treated. This is just conjecture, of course.

Stainz
 
Tough little suckers.


[video=youtube;bL9Ft5pqTBU]https://www.youtube.com/watch?v=bL9Ft5pqTBU[/video]
 
I believe Mora uses a Sandvic steel in its stainless grades, and it holds up very well compared to their high carbon, which is probably something close to 1095. Mora blades are produced by robotic machinery, according to what I've read, little or no hand finishing. Still one of the best bangs for the buck you'll find in knives.:thumbup:
 
I've got a stainless steel Companion, and I have beat the bejesus out of it the last month. No matter what I do to it, I just have to lay it flat on an oiled stone, give it a few pushes, and hit a loaded strop and it's off to popping hair. I actually nicked myself with it, and didn't even feel it. It's more than razor sharp.

I plan on getting one of the traditional carbon bladed wooden handle ones next time for fun. A guy with a handful of skills and care could go very far with a Mora in a survival situation.
 
inistis said:
The spine is intentional. Its meant to be that way so you can run a firestarter rod across it. My Mora Companion came that way too. I think most models do.
Click to expand...

It's intentional allright, but the reason is for saving costs in production.
More pricey models have finished spines.

Stainless Mora models from their kitchen collection, works very well for foodprep.
Sandvik 12c27 at RC 58 holds an edge very well and is tough, but hasn't the best resitance to abrasion.

Mora carbon models at RC 60 hold the edge better than stainless and the laminated carbon models at RC 61, have the best edgeholding of all Mora's.

I did a test of this for over 20 years now and I got 3 knives in respective steel.
I put them to use in my small carpenter workshop and used them actively for ten years.
The result clearly showed that the laminated Mora has top performance regarding edgeholding and resistance to abrasion.
The laminate also makes it very tough, but I haven't managed to breake any of my Mora's in regular work.


Regards
Mikael
 
inistis said:
The spine is intentional. Its meant to be that way so you can run a firestarter rod across it. My Mora Companion came that way too. I think most models do.
Click to expand...

That's not the reason. Mora knives are stamped from sheet steel, which gives it that rough appearance. The spine is left in that state because grinding it flat would be an additional step that would only add to the cost of the knife. Since most people don't use the spine area on knives, it can be ignored as merely cosmetic.

If you really want your Mora to spark better, flatten the spine yourself with a sheet of 320 or 400 grit sanding paper. Lay the sandpaper on a very flat surface (glass, sheetmetal, marble) and drag the spine across it towards yourself. You will discover that the sharp corners of the spine will throw better sparks than a rough one.
 
inistis said:
Do the stainless Mora retain their edge as well as the carbon? I have considered getting a stainless for food prep.
Click to expand...

marcinek said:
My 2 cents real quick...I have a stainless Clipper...I hate it for food prep. Scandi grind doesn't slice. Try slicing a carrot or onion with one.

Great knife...just doesn't "cut it" in the kitchen. (I made a funny!)
Click to expand...

I use a Mora 2000 a lot in the kitchen as my "uber sharp" meat knife...its OK for other uses, but great for meats. I think its a good kitchen knife, gets very sharp and seems to stay that way...keeping and using a sheath knife in MY kitchen means I have at least one sharp knife at all times.

The "roundness" of the front of the blade seems better for food/kitchen use than the clipper style which I also have.
 
RDog said:
I use a Mora 2000 a lot in the kitchen as my "uber sharp" meat knife...its OK for other uses, but great for meats.
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Agreed. In fact, my wife has taken over control of my Clipper and uses it as her steak knife. Shallow draw cuts do great with that geometry.

But it makes a mess out of a carrot or onion. Gets too thick too quick. Kinda "breaks" them instead of cutting.

Still a great knife.
 
I am new to Mora's as well, my Mora Companion HD/Carbon came with a "finished" spine. It also came pretty dull, so I put it on the Sharpmaker at 40* and now it slices like a laser. I am still learning about scandi grinds and I guess I gave it a "microbevel" by doing so. I have been reading posts about sharpening these, and have not figured out if this was the wrong thing to do with this grind, maybe somebody can chime in about it.
 
akula83 said:
I am new to Mora's as well, my Mora Companion HD/Carbon came with a "finished" spine. It also came pretty dull, so I put it on the Sharpmaker at 40* and now it slices like a laser. I am still learning about scandi grinds and I guess I gave it a "microbevel" by doing so. I have been reading posts about sharpening these, and have not figured out if this was the wrong thing to do with this grind, maybe somebody can chime in about it.
Click to expand...

I do exactly the same thing with my Clipper, and I don't care if I'm wrong! I'm sure the "sharpening stone/zero grind" crowd will run us out of town on a rail! :D
 
marcinek said:
I do exactly the same thing with my Clipper, and I don't care if I'm wrong! I'm sure the "sharpening stone/zero grind" crowd will run us out of town on a rail! :D
Click to expand...
Yeah, probably. This one will be just for camping though, and very light BC.:o
 
marcinek said:
I do exactly the same thing with my Clipper, and I don't care if I'm wrong! I'm sure the "sharpening stone/zero grind" crowd will run us out of town on a rail! :D
Click to expand...

LOL!:D
John,make that 3 of us!
I always put a microbevel on my Mora's and some are even convexed on the beltsander.
This adds a lot of toughness and edgeholding, when working hard.

Regards
Mikael

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