Mora... not impressed.

That's too bad, my moras don't shave but have kept a very nice edge for a long time, and with such a thin edge, it's so easy to sharpen. IF ONLY it was full tang, I love that steel and grind but I'm afraid to baton and do hard use.
 
if you want to PM me your addy I'll send you one of mine to play with.. I've had pretty good luck with them.. although typically scandi grind knives (my favorite grind) require more frequent (allbeit) simple maintenance than say a convex or flat ground knife.
 
Yeah, I'm thinking the "one bad apple" analogy applies. I was just surprised to hear siguy say it was a common thing.

RescueRiley, I'm with ya. I tend to think of scandi vs. convex/flat, much the same way I think of carbon vs. stainless... less maintenance, more often to maintain the edge. On a small slicer, the trade off is often worthwhile.
 
Hey Steel-Junky, bring that Mora to Dan's next Saturday after lunch and I'll give you $3 cash money for it, I'll even give you $20 for that ol Spyderco back :p .

Later..........sd550
 
sd550 said:
Hey Steel-Junky, bring that Mora to Dan's next Saturday after lunch and I'll give you $3 cash money for it, I'll even give you $20 for that ol Spyderco back :p .

Later..........sd550
Click to expand...

Can't do it... I work on Saturdays. It's Tax season... you know I'm gonna be covered up. Besides... I'm gonna try this grinding it back thing to see if I can make it work.

Oh... and that Spyderco is turning out to be one of the best knives I've ever owned. I swear those knives cut like no-one's business. It eats everything I put in front of it. I've heard a lot of people say the handle isn't comfortable... I find it very comfortable.
 
Rather than start a new thread, just a quick question regarding the Mora's:

What the best method for just touching up the edge ?
I don't own a strop (yet), and just bought a 711 recently. The blade is very sharp overall, but the from the tip back about 2 inches, it is hair-popping sharp while the remaining blade is not.
I see mention of using fine grit wet/dry sandpaper - which I have plenty of - would this suffice ?
 
Here is a pic of the edge this afternoon after stropping with 800 grit paper and regualr strop. Then I went to cut again and the edge rolled like this... it's hard to see in the pic but you can tell that the edge is not even and badly damaged...
354205240.jpg
 
I am not a guru on Moras, (I only own 2, and just got my first in December I believe it was) However, when I visited Bass Pro Shops a few weeks ago, I met a guy who said his Mora did the same thing. He sharpened the edge down a little and he said it was fine after that. I did not see the Mora, as he didn't bring it with him, and I can't remember the model off the top of my head. I think it may have been a 510 or perhaps a 711.
 
I've seen rolling and even chipping happen on moras.
Does it change my opinion about them?
Well all those damages happened after some extensive work session. Those damages would not have happened on most other knives... because I would have thrown most other knife away long before they may happen thanks to poor ergos.
 
I've had the same problem with the exact knife.. but not to the point of it breaking off.
Other's I have tested with no problems are #2, 2K, 510, Clipper.
I say give them another shot.. They are well worth it..
 
well there are 2 companies Eriksson and Frosts of Sweden, Clippers are Erikssons stuff...i own both and prefer the Frosts...im a landscaper and its my EDC for work i put it thru a cheap lansky $5 ceramic rod and its good for the day...btw i have Frosts #2

it can baton wood if you baton wood with technique and not just brute force. also shapren up the spine and it makes a great ferro rod striker. aloha!
 
Having used Moras for a long time I have met also a lot defects. One common one used to be that on laminated blades the sharpening was off center so much that the soft layer was the edge. Heat treatment mistakes used to be more common than nowadays, haven't seen one for quite a while.

I use them because they are the ultimate in replaceability, also never take a new knife to the woods as your only knife.

TLM
 
James_Terrio said:
Yeah, I'm thinking the "one bad apple" analogy applies. I was just surprised to hear siguy say it was a common thing.
Click to expand...

It is a common thing, and not just with Moras, but cheap knives in general. When something like that happens - you get a weak factory edge that seems to fall apart all too easy - just sharpen it back a bit and see if that helps. With Moras, it's always helped for me. Nothing surprising. There's so many of those Moras (with weak factory edges) out there that it isn't so much a bad apple as a bad forest of apple trees. :D That problem can be "fixed" with a bit of sharpening, though, so it isn't all that bad, in my opinion.

Moras are great for the price, but sometimes you have to work on them a little before they can be used proper. That's how it goes with Moras.
 
They're like new leather boots! You have to break them in a little. ;)
 
There's something wrong with that knife. Red handled Moras are always carbon steel, blue are always stainless steel. If the blade says stainless then you got some kind of Frankenmora. Where did you buy it from?
 
I am hardly an expert on Moras, but I still own a couple. On my olive green handles army model, the original edge was soft. After sharpening it, I have had no problems. I am guessing that your experience is not that unusual.
 
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