Mora stainless or Mora carbon?

E

EveryDayGear

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Jun 5, 2013
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Looking for a good outdoor knife, and have my eyes on the Mora companion 860 MG which seems like a nice knife considering its so cheap and so well made. I know carbon steel is strong, but my fear is rust. If rusting will occur, will it be sudden? This is why i might get a stainless, because i will only be carving and cutting, no chopping wood. And if the carbon is reasonably rust resistant, i might get the 'heavy duty' because it would be stronger and why not spend an extra few euro?!

And have you any other suggestions for keeping a blade rust free?
 
quattromori said:
Keep it clean and oiled, and you will be safe :)

Fausto
:cool:
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What Fausto says... :)

But - I´ve used the 711 (in carbon steel) for a lot of months on the building lot and I´ve never had a problem with rust unless I´ve kept the blade oiled. I was using the 711 on a friends building lot and it fell about 8 metres deep into a gap on another house and I couldn´t get it there. It will never be back up to again so I switched over to one of their 12C27 modells. It keeps the edge as fine as the 711, so also a great user-beating-knife. Especially for about 5.00 € (6,50 $).

But I´m really a traditional guy, so I prefer the carbon steel over the stainless versions, but that´s just me...
 
You could always do a forced patina on the carbon version then just keep it clean and dry from then on and you'll be fine. I would personally choose carbon over stainless any day of the week but I'm biased to as I'm not a huge fan of stainless steel. I can put an better edge on carbon in a shorter period of time than it takes me to make stainless sharp depending on the version of stainless.
 
Unlike many things, when it comes to Mora's it's six of one and a half dozen of the other.

I used to be a carbon guy, big time. Ihad an old Mora number 1 with the laminated blade for 20 years, It had a patina built up on it, and I never had a problem with rust. I just wiped it down now and then. By now and then, I mean every boring when I set out, and every evening when I was done with dinner. A carbon blade is not going to rust away in a few hours or a day.

Having said that, I have to admit that my view of steels has changed a bit. I now admit that in most cases, it won't make a hoot's bit of difference between carbon and a quality stainless. And Frost's does use a good stainless, Sandvik 12c27. My better half has had a stainless mora with a green plastic handle as her day pack knife, and it's held up under her female attitude of using a knife for anything it was not designed to do. Prying up the patio stones, ice pick, scraper for ceramic tiles, and she even cuts things with it on occasion. Miracles never cease.:eek:

In all seriousness, Karen has used the livin' heck out of her stainless mora, and used it harder than I ever used my old wood handle number 1, and it has been fine. No broken blades, no huge chips in the edge, and I sharpen it for her when she complains it's dull, so I see how it stands up. She likes it because of the way the plastic handle is molded onto the blade tang, so it cleans up nice after she uses it for kitchen duty.

It's all in what your asthetics are. But when I comes to Mora knives, they are all great.

Carl.
 
Frosts of Mora used to make knives for the Swedish Army in both carbon and stainless. I got sent one of each 20 years ago, have used the heck out of them over the years, and between trips they just got thrown in my camping cupboard. Hard to tell one from t'other. I'd say the carbon holds its edge a little better, but there's not a lot between them.
 
Carbon steel feels like velvety chocolate when it's on a stone or cutting through wood. Stainless can feel cold and well, like steel. The Sandvik 12c27 on my EKA Swede 8 feels like something in between, sort of like....cake...sort of thing. I like Carbon because of how it feels.

Now I'm wondering if anybody can relate to that or if I'm losing the plot. :eek:
 
Mora's are so nice and inexpensive you should buy both. Figure out which type of steel you prefer and then give the other to a friend, or stick it in the car as a spare.

I personally prefer carbon. Just head down to the grocery store and pick up some mineral oil, wipe the blade down every once in awhile and it will last a lifetime.
 
All good advice given above ... and definitely use mineral oil if you will be using the knife for food prep.

Buy both :D
 
jimmyd1982 said:
Mora's are so nice and inexpensive you should buy both. Figure out which type of steel you prefer and then give the other to a friend, or stick it in the car as a spare.

I personally prefer carbon. Just head down to the grocery store and pick up some mineral oil, wipe the blade down every once in awhile and it will last a lifetime.
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This is the best advice right here! :)
 
I have a few Mora's and all but two are carbon. One of the SS ones lives in my tacklebox for cutting bait and whatnot and the other is my wife's camp knife.

All of my others are carbon. I forced a cider vinegar patina on them so they'd stop rusting. We live in a very humid environment and when left without attention they began to develop surface rust (especially the ones on our vehicles). Once I put a patina on them, they don't rust anymore.

I find both steels to be good and easy to sharpen. The carbon seems to hold an edge a tad longer though, but not by much.

Beware that cider vinegar will turn a high carbon steel blade solid black if you leave it long enough. I kind of like it, some don't.
 
I bought a carbon steel one from Sportsman's guide about 20 years ago for 9 dollars. Was living aboard my sloop in the Keys which means salt air 24/7 -- had no problem with rust as just wiped it dry and occasionally oiled it. Take care of your tools and they will take care of you.
 
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