Moras

I have a couple that I got from the Sportsmans guide a few years ago. Two have the red handle and the other had the plastic handle with the green plastic sheath. They are really tough knives that are super sharp and hold thier edge really good. They were less than $10.00 a peice.

I was looking at the Mora 2000. That looks like a very nice knife. The price is a little higher than the other models, but that will be my next mora. I love those little knives.
 
I picked up a bunch of Moras a few weeks ago to see what the fuss was about. I have a few in stainless and a few carbon. I got the sheath of a carbon one wet accidently and the next day (less then 24 hours) the knife was completely rusted. I removed the rust and the blade is only stained. All in all I am happy with the knives (for the value) but can't see using the carbon ones in the field where they may remain wet for a few days. Anyone else have an experience like this?
 
Bears pics make me want to order all of them. I just recently ordered 2 Clippers for our earthquake kits.
 
telocky said:
All in all I am happy with the knives (for the value) but can't see using the carbon ones in the field where they may remain wet for a few days. Anyone else have an experience like this?
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I use my carbon one predominantly to clean and fillet fish, and as you guessed it, it gets wet. Just dry it off before you put it back in it's sheath, and/or dry the sheath as well. I have never had any problems with rust, but my knife does have a nice patina by now. I have also taken it salt water fishing without any problems, in fact the leather sheath was more worse for wear than the knife.

Think of it this way, they didn't even have stainless steel until fairly recently, and sailors still had knives, and swords, as well as fishermen, etc. And some of those knives and swords still survive today.

Even if your knife rusts, a quick sharpening will take the rust off of the edge, which is the only part that really matters. But if you develop a nice patina on it, you won't have to worry much about rust at all.
 
Thanks Stingray. Only problem with buying so many knives is that it will take a lifetime of use to develop the patina on all of them ;-) I agree with what you are saying. The carbon knives will just take a little more care. By no means am I being negative about these knives.... I like them.
I have kydex sheaths for all of them and was glueing firesteels to the sheaths.... when the inside of the sheath somehow got wet. The projects came out great though....
 
telocky said:
I picked up a bunch of Moras a few weeks ago to see what the fuss was about. I have a few in stainless and a few carbon. I got the sheath of a carbon one wet accidently and the next day (less then 24 hours) the knife was completely rusted. I removed the rust and the blade is only stained. All in all I am happy with the knives (for the value) but can't see using the carbon ones in the field where they may remain wet for a few days. Anyone else have an experience like this?
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ALL my carbon knives get treated with Eezox and I've never had a problem with rust. I almost always carry the stainless Mora (2000) for food prep, which I don't treat with Eezox, so I don't contaminate my food with it.
 
Telocky: No worries, I didn't think you were being negative about them, I just thought I'd share my experience with carbon in the field in general. And, ya, I guess if you have a lot of knives, then building a patina on all of them would be quite time consuming. I only have one so no worries for me lol.
 
stingray4540 said:
Telocky: No worries, I didn't think you were being negative about them, I just thought I'd share my experience with carbon in the field in general. And, ya, I guess if you have a lot of knives, then building a patina on all of them would be quite time consuming. I only have one so no worries for me lol.
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I actually found out, rather accidentally on one occasion, that sardines in mustard sauce created a distinct patina on one of my carbon blades rather well and impressively fast! I've used the mixture since with nice results.
 
ejes said:
I actually found out, rather accidentally on one occasion, that sardines in mustard sauce created a distinct patina on one of my carbon blades rather well and impressively fast! I've used the mixture since with nice results.
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lol - ohhh man... Does that mean i have to eat sardines now???? :eek: Maybe the acidity created from the mustard/salt?
 
telocky said:
lol - ohhh man... Does that mean i have to eat sardines now???? :eek: Maybe the acidity created from the mustard/salt?
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:D LOL, I don't think so. But if you can stand the smell (if you don't like them), I think it is a mixture of the (fish?) oils and the mustard. I've never been able to duplicate the exact patina with just the mustard itself. I'm getting ready to try it again on one of my 780's (good cheap knife to experiment on, plus I want to see if the supposed different heat treats in the blade would show up) so, when I do, I'll post a pic. I've been wondering, too, if it would be different from brand to brand of 'dines. :p
 
Mora's are decent cheap blades no more no less. I can't understand how they have got this strange legendary status and before you say that's because I haven't got one I actually have two and yeah they are ok for a CHEAP blade !

Ps is it just me or is this pic sexy and scary at the same time ?
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As long as this is not what the top part of her looks like, I think you're gonna be OK.

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I like sardines in my ceasar salad... that's about it!!! I think mustard is acidic and salt is more of a base... so those would almost cancel themselves out, no?? Maybe i'll also experiment with some olive oil and mustard and we can see what works...

RescueRiley... Sorry - didn't mean to hyjack the thread at all. I guess it is all related to your question though. In the end, I like each and every mora I bought. The Carbons appear to be sharper out of the box, but that may just be me. They also appear to require more care. The stainless models are just a sight to see. I like them more just because they are, in my mind (functionality aside)- nice to look at. Unfortunately, since I have had them only a few weeks, I can't offer an opinion regarding longevity.
 
No problem Brother...the carbon mora uses is alledgedly 1095 which is an awesome steel the sharpen up nice and if you whittle at all the scandi grind eats wood like a pothead beaver with the munchies. mustard and binegar work best for patina in my experience...or just use it in the ktchen for a bit and it'll get one on its own.
 
pitdog said:
Mora's are decent cheap blades no more no less. I can't understand how they have got this strange legendary status and before you say that's because I haven't got one I actually have two and yeah they are ok for a CHEAP blade !

Ps is it just me or is this pic sexy and scary at the same time ?
You're right, but the reason they have the status they do, is because the are so cheap, anyone can afford to have one, and they out cut much of the offerings the average guy is going to see at Walmart or there local outdoors store. Plus they are one of the few knives you can get in CARBON steel. I personally love and prefer carbon to stainless, and I challenge you to try and find a carbon blade at a local store. I know there are a lot of other carbon offerings, even from other Scandi makers that are heavier duty and probably better products, but there price reflects that. Some people, like me, don't really go out and buy more knives when they have one that works and does what they ask of it. Plus they are so cheap they can be given away, or lent out without worry.

I think, to sum it up, it is the fact that you can get a knife that outcuts alot of $50-$70 knives you find at your local stores, for less than $10.

If I had the choice between a $9 Mora, and an $85 well built scandi with 1/8" blade and nice wood or antler handle, I would defiinitly take the later, no question.

Ah man, now I'm just rambling, sorry.:foot:

P.S. Yes, but mostly sexy.:thumbup:
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I think you need to get a little more metal into that picture. Like, say, onto that naked left ring finger on the hand holding the hot dog.
 
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