Mora, Sharp?

Sulaco

Sulaco

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Nov 15, 2003
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I just got my latest Mora, a 911 and it is really dull. Is this usual for Mora's? I don't have a problem sharpening it, but I expected it to be sharp out of the box. Maybe I shouldn't have? Just curious what others have experienced.
 
Sulaco

I have gotten two like that...out of about 20. With just a little work it will sharpen up to scary sharp if you hold that wide bevel flat to the stone. I think you will find that it is almost there and it will not take much effort to fix it.

Moras are mass produced inexpensively and as such, their QC is not necessarily top notch.

No, it is not normal but it does happen. The norm will be to get a knife straight from the factory that is scary sharp. I would say your next one will be. Please do not let this put you off of Mora. They're great.

QB
 
I've had mixed results with new Moras, some are really sharp, some are just OK.

It doesn't bother me at all when they're not super sharp. I know I'll own them for many years and sharpen them hundreds of times, and the factory edge would only have lasted a few hours anyway.
 
Mine all came really sharp. Not hair-splitting sharp, but most definitely sharp enough to effortlessly push cut paper.
 
Hmmm, well, maybe I just got unlucky is all. I also ordered an Opinel in the same order and it's also dull as a board. In fact, I've been working on the profile for it for a little bit now. I ordered them both from Ben's. Maybe he just got a batch of not so sharp ones? Oh well, nothing a little elbow grease can't fix I suppose.
 
Well, I own a couple of Moras. Use my Mora 711 (Carbonsteel) for everything that is the whole day to do on the construction site, so it gets very easily very dull.

The used Scandi is not in 20° or 30°. It could be able to say it´s down to 0° (zero). It´s something very special. I use always a stone which I use for the skythe. Very, very excellent knives... Easily, really easily to sharpen.

Try it with such a stone, could be a little bit heavy for the first times, but with a little bit of excercise....

Kind regards...
 
Humppa said:
The used Scandi is not in 20° or 30°. It could be able to say it´s down to 0° (zero)
Click to expand...

That means there is no secondary bevel, not the angle of the grind. To be honest I never measured the angle on my moras. I just lay them flat on the stone, never questioned it ;)
EDIT: It just depends on who sharpened it at the factory obviously, I guessing most of the workers have been doing it for a while and are really good. While a few are new and figuring it out. Unless its all sharpened by machine that is.
 
All of the moras i've owned or handled all came with a pretty decent edge not hair whittling but sharp enough to pop hair.
 
I had one with a grind that was slightly longer on one side than the other, that was disappointing, but all of mine have been insanely sharp from the factory
 
My 911 would cut paper from the factory, but not real well. I spent a good hour cleaning up the bevels. It will push cut newsprint now. I've found the scandi grind to give a fairly weak edge which chips easily. You might try putting a secondary bevel on it.
 
if it helps i could see how flat my Opinel was when i got it, but i just took that as an open invitation to experiment with their steel and a nice steep grind

as to the moras live everyone else and their uncle has mentioned QC aint all that great but its a $8 knife so you reap what you sow
 
The Classic Mora's that I bought were quite sharp, not razor sharp, but good enough to use. The Mora 2000 was very sharp though.
 
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