Review Mora Pro C VS Pro S

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Jul 28, 2010
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Pro-C.jpg

Pro-S.jpg


Yes , that's right !
Another head to head edge retention test , Stainless VS Carbon .
This time it's Mora . The Pro C VS the Pro S .
If you look at the prices and you live in Australia , those prices are rather good for the Pro C & Pro S .
I don't normally mention Retailers , but SSA seems to be sensibly priced and orders over $75 bananas attract free shipping ! So if you live Down Under and your in the market for a sharpened piece of steel ? ( It's worth a look )
( I purchased these knives + one other for that coveted free shipping ! )

Pro C ... Nothing to complain about after an initial check
Pro S ... Edge had a bur . This necessitated some leather stropping till I could no longer detect said bur !
Since the Pro S got stropped , I also did some stropping on the Pro C . ( Fair is Fair I guess )

It's HOT ! , as well we are getting silly amounts of Humidity ( 80% this morning ) .
Tomorrow should be cooler , but ? on the humidity !
Anyways , a head to head with the factory edges as soon as the weather permits !
 
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I was too keen !
Yes it was hot , but I have been waiting to do this for a long time !
SS rolled at 150 slices and the Carbon rolled at 100 slices ..
Besides the SS getting a lot more strop time ? Both edges rolled and stropped back !
"A" typical scandi behaviour !

SS = 55/50 or 55 HRC file bites and 50 HRC file Skates .
Carbon = 55/50 or 55 HRC file bites and 50 HRC file Skates .
So both blades on the softer side . ( 60/55 would be better for both steels )

Now I have to re sharpen both and try for a micro convex .
 
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Resharpening :

I was aiming for a micro convex :
The SS or Pro S went rather smoothly with no issues encountered .
The Pro C how ever :
I hit it first with some diamond .. And what showed up was a mighty Bur ...
It took about 10 times the effort to get the edge to where the SS was / is . That might explain the 100 slice roll .
Wow , anyways ! Both are ready for another go at the rope .
 
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Hard to go wrong with a Mora.
They are built to a price / performance level .. And as long as you understand the ups N downs of Scandi life .... Morakniv make a nice knife for the money ( Budget Knives )
Anyone that considers themselves a knife person , should own at the very least one Mora .
 
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Both knives were re sharpened ..
It took about 10 times the effort to bring the Carbon to where the Stainless was ..

What was the result ?
Both blades rolled @ 200 slices .
Under 30x magnification I could still see a little Bur / false edge ..
So both knives have been sharpened again ..
But the Scandi thing is , a sharp edge is a thin edge !
A thin edge is a weak edge and weak edges tend to roll . ( Scandi Life )

And the steel on these knives is on the softer side ( 55/50 ) , so there is that !
Performance is about what I have come to expect from a Mora ( 200 Roll ) .
The upside is the easy edge maintenance or restoration . I mean a little work on a leather strop and the knife is sharp again .
Which is a legit reason for loving scandi !
 
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SS = 55/50 or 55 HRC file bites and 50 HRC file Skates .
Carbon = 55/50 or 55 HRC file bites and 50 HRC file Skates .
So both blades on the softer side . ( 60/55 would be better for both steels )
I thought they were suppose to be around 58 for the SS and 60 for the CS, interesting they were both so much lower.
 
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There was little difference in the way the HRC files bit the steel .
You would be very hard pressed to tell the difference with your eyes closed .
 

Blue Sky

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Last fall you did a test of the Mora 2000, which initially failed at 100. But after re-sharpening it re-tested at 350. Did you try to determine it’s hardness, and if so what did you find? Do you think re-sharpening, rather than stropping, might help with the Pro S and C?
 
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Mora 2000 had a section of FUBAR right where I was cutting rope ..
Took quite a lot of work to clean it up ( was a lump in the edge )
HRC ... Mora 2000 is a little harder than the Pro S or Pro C as the 55HRC file only just barely bites .. While the same 55HRC file bites the Pro knives hard ..
Also I spent a lot of effort ( time ) on the Mora 2000 trying to get a ( Just Right ) micro convex ..

The Pro knives , I wanted the same edge on both knives so as to do as fair a comparison as possible .
Both rolling at 200 ! Both having the same HRC results .. So as fair comparison as I could make it as a human .

So yes !
A) Hardness will make a difference ..
The way steel responds to how hard it is , is well established . Every steel has a sweet spot for durability ( edge retention ) and toughness or a balance of said .
B) The edge :
Yes , how the edge is sharpened will make a difference .
How many Mora do I own ? And they roll , all of them roll ! But with different results . I think my 70's laminated did the best . ( still rolled )
Scandi life is dealing with edge roll . This is why I am trying to do micro convex .
Still , we need to remember .. Sharp edges are thin edges that roll , especially when the steel is on the soft side .
The upside is easy edge restoration .

How much is your time worth ? I spent several hours on the 2000 ..
It's ying & yang ! And these knives are budget knives .. 12c27n is a budget steel much like 420 CrMov 440A AUS8 . And I have no idea what carbon Mora uses in this range ?
And if the steel is not heat treated just right , the knife will most likely be very average . And a 200 Roll on the rope is just that , average ! Especially for this grade of steel .
I have re sharpened both , removed any visible signs of a bur / false edge ( 30x Eye piece ) and will test one more time .
 
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Wow ! .........
Pro S rolled at 100 & the Pro C rolled at 150 ..
Both knives were sharper than previously , with the Carbon being the sharpest !
I put in next to no effort to micro convex the edges , but both edges were some what lumpy .
So most of the sharpening consisted of flattening the edges , especially at the front where the edge curves .

Restoring the edge :
Soft leather strop , literally took less than 60 seconds on the leather strop to bring the edge back .
We are talking lemon squeezy ! ( Easy )
Carbon or Stainless ?
Between these two , seems to be little difference if any .
If they were the same colour ? I don't think you could tell one from the other .
 

Blue Sky

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I’m surprised you saw little improvement. My Moras seemed to get better the more I sharpened them (as near as I could tell) and the 2000 did so much better as well. Very interesting.
 
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I’m surprised you saw little improvement. My Moras seemed to get better the more I sharpened them (as near as I could tell) and the 2000 did so much better as well. Very interesting.
Well , more sharpening and work flattening the edge .. And no real attempt at a micro convex ..
So I probably thinned the edge ..
These knives are $20 in Australia ( what I paid ) .
Im not going to put $40 to $80 of labour into sharpening a $20 knife .
Lets not lose perspective . What I get , is edge restoration in less than 60 seconds .. ( leather strop )
I might do a video and tittle it : Why Scandi ?
Probably a few people might wonder that !
Scandi does have a following , and I think it's because of the easy edge maintenance ! ( Though some people manage to butcher ( Mora ) scandi knives )
I still have my first Mora 's that my relatives brought over from Sweden in the late 70's early 80's . We are talking about 40 to 45 year old knives . And they are still as good as new !
 
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