Ordered some Moras!

[Culpeper]

I am usually a carbon steel guy but I like the stainless moras better. I still need a laminated one.

My stainless has rust on the stamping and on the top edge. I put them through the dishwasher. I use the stainless Clippers as steak knives.

 

[Mitchell Knives]

Update: I received the knives today. I'm actually quite impressed with the fit and finish of the knives; especially for the price. The knives arrived fairly sharp, but required a little touch up to shave the entire length of the blade. Afterwards, the knives were insanely sharp. A little patina developed after using them in the kitchen for a while, so I completed the process with a warm vinegar bath. I've been doing a little testing, and so far the knives are outstanding performers. I'm going to play around with them for a few days, and hopefully I can give a more in depth review later.

 

[Esav Benyamin]

... arent the blades essentially sheet steel (...) with a 10 degree per side bevel ground on one side? Wouldn't a full flat grind on the same thickness with a 10 degree edge bevel cut better?

First of all, they are ground on both sides. Next, what does "cut better" mean when you are working with different materials? A straight razor cuts better but the edge is not durable. This grind is a compromise, as all good knife decisions are.

Also, the grind is easily convexed, which solves both problems.

 

[me2]

Maybe, but can you find a knife company that makes a knife like that and sells it for $10?

The full flat grind isnt hard to find, its a factory 10 degree bevel thats tough, at any price.

Esav, how do you recommend convexing a grind like these? Removing the grind line, or just convexing the edge portion?

Regarding ground on one side: I meant they only have one cutting edge instead of 2.

As for "cut better" I meant use less force to go through a given material. The very edges themselves would be equally durable, I would think. However the fully flat ground blade would be easier to ripple or otherwise damage the primary grind, so by comparison the Mora would be stronger. I realize I'm splitting hairs here, since these blades are quite thin and cut very well by all accounts.

 

[Esav Benyamin]

I think the best way to convex a Mora is to reduce the sabre grind to a full convex side.

Any cheap, decent knife of this size, flat, sabre, Scandi grind, whatever, is going to do about as good a job, but there are reasons certain styles evolved in certain areas.

Regarding ground on one side: I meant they only have one cutting edge instead of 2.

That's generally referred to here as single-edged. Ground on one side is used to refer to chisel-ground.