Sandvik Hardening Guide

Mr. Thombrogan,

The Mora representative emailed me back to ask for models of interest (many :D), and said she will try to find a U.S. distributor, or handle sales from the warehouse. I mentioned that I am also trying to find a source for other individuals. I'm anxiously awaiting word and will post when I get the info.


D
 
I just called the spokesperson. She said that it may be a good idea to deal directly with her, to avoid the hassle of finding a distributor with a red parer, green slicer, purple chefs, etc. She will email me a price list when she gets back to the office. I will copy and paste that info when I get it. Everyone will be happy, no? PS, if you goto the www.frosts-scandia.com they have other kitchen pieces, wood handles etc.

The SSSS...Sounds like trouble...I'm there

D
 
Pyromancer said:
I just called the spokesperson. She said that it may be a good idea to deal directly with her, to avoid the hassle of finding a distributor with a red parer, green slicer, purple chefs, etc. She will email me a price list when she gets back to the office. I will copy and paste that info when I get it. Everyone will be happy, no? PS, if you goto the www.frosts-scandia.com they have other kitchen pieces, wood handles etc.

D
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Good work, D! Ragnar emailed me back and sounds like he's got all he can handle with his present, huge inventory for now.

Would appreciate it if you could PM the price list, unless it seems OK with the distrib to post it (maybe on the SSSS group forum?)
 
Razorsharp244 said:
Hi DoW,
Mora makes kitchen knives in 12C27 and maybe 12C27M. The reason they use both steels is the fact that they used to be two companies "Frost" and "KJ Eriksson". Frost went for 12C27 and KJ for 12C27M. Check this one out:

http://www.moraofsweden.se/index.php?id=308

or the whole PDF:

http://www.moraofsweden.se/get.php?file_id=1808

I'm not sure how available they are to consumers though, maybe most of it ends up in proffessional use like butchers etc. But if you push Ragnar at Ragweed he might be able to get a hold of some of them.

//Jerker
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The kitchen knives are available through the Clas Ohlson chain of stores here in Norway (in Sweden as well). So it should be available in stores.

They are priced quite a bit lower then Victorinox/Forschner here:)

I already have 4 12C27 kitchen knives from Bark River:D


Sverre
 
If they're priced anywhere near Forschner stuff in the U.S. they'll be an absolute bargain!
How do the 12C27 BR knives compare to the Mora blades? Particularly in edge holding, thickness, effect of grind differences (full convex versus flat) on food. I would expect BR to have better consistency in their HT as they are a boutique company, but as yet, haven't seen a direct comparision between the two companies.

D
 
Pyromancer said:
If they're priced anywhere near Forschner stuff in the U.S. they'll be an absolute bargain!
How do the 12C27 BR knives compare to the Mora blades? Particularly in edge holding, thickness, effect of grind differences (full convex versus flat) on food. I would expect BR to have better consistency in their HT as they are a boutique company, but as yet, haven't seen a direct comparision between the two companies.

D
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Hi Pyromancer,
I will not comment on geometries or thickness (Moras are ususally thin, that is the Scandinavian style), also I have very little info about Bark River more than hearing about that their knives have a good reputation, so I will not comment that either.

I can however comment on Mora of Sweden. Their heat treatment is as consistent as any I have seen. They dont max hardness for edge retention since their knives are being abused the way they are. Many consider them disposable and abuse them accordingly. So toughness for instance is key for them, just put one in a vice and bend it until it breaks, you might be suprised for a 58 HRC blade at that price point.

We have been working together with them for many years, probably more than 100. No one knows anymore.

A knife is much more than the heat treatment of the blades but Moras heat treatment is very consistent and balanced imo.

Regards
//Jerker
 
Pyromancer said:
If they're priced anywhere near Forschner stuff in the U.S. they'll be an absolute bargain!
How do the 12C27 BR knives compare to the Mora blades? Particularly in edge holding, thickness, effect of grind differences (full convex versus flat) on food. I would expect BR to have better consistency in their HT as they are a boutique company, but as yet, haven't seen a direct comparision between the two companies.

D
Click to expand...

Here in Norway they cost half of what a Forschner fibrox of the same size:D

The Barkies I have in 12C27 are a bit harder (60HRC) than the Moras I own and keep an edge longer. Some of it is probably edge geometry (convex) as well. My kitchen knives (Barkies) aren't used as hard as my working knives either..

Moras are considered mostly disposable here in Scandinavia, they are very cheap and are carried and abused by almost every builder, carpenter or handyperson here. A surprising amount of whom cannot sharpen a knife:rolleyes: They usually toss them when they go too dull:eek:

We use them at work, but I sharpen ours. They can take a surprising amount of abuse and sharpen up quickly. The edge rolls instead of chipping in almost all cases.

I'd say the Moras behave just like their makers want;)

Sverre
 
Great kitchen Reconnaiscance, D! You're the man!

If we're looking at RC58 12C27 and low prices, I know at least one more person who will be hooked on Swedish Stainless Strip Steel even if he doesn't join the squad.
 
Ok, I saved the price list. It is in a .pdf format, and I'm not sure how to host it on BF.
PM me your email address, and maybe I can email it to you?

Prices are a bit higher than Forschner stuff:

6.75" Cooks $29.50
8.5" Cooks (wide) $32.30
10.25" Cooks (wide) 45.00

etc, and I'm hoping individuals don't have to buy the standard pack (of 10). I will email to enquire.

D
 
You'd have to set up your profile to allow private messages first. :(

Those prices look pretty good. Tried your email from a trillion years back.
 
I checked out the new kitchen knives from Mora yesterday.

Nice thin blades, distal taper, full flat grind, good blade shapes and ok handles.

The colour of the handles is a yellow-green that makes them very easy to find:rolleyes:, but they stain easily (some in the store were marked from handling).

I think normal black handles without so much texture would have been a lot better since the texture will retain small bits of food that are hard to get out.

Still a great deal for the about $35 the large chef costs here.

I have 17 kitchen knives on Mag-blocks already so I didn't buy any of the Moras. If the handle colour and texture was different they would make great gifts:thumbup:

Sverre
 
AH, I've been a bit out of the loop as of late. To make up for it...
I just ordered:
4216PG-8.5 inch Chef
9153PG-6 inch wide flex fillet/meat knife
4118PG-4 inch paring
All with the "Pro-grip" handle. I'll be sure to review them upon receipt.
And cause I don't (!) own any moras:
#840 Carbon
#860 Stainless
Both essentially the same knife, just different steels. Will hopefully get a nice little carbon/ss comparision.

D
 
boyanzhu said:
I have a question. Who makes knives from Sandvik 7C27Mo2 steel?
Thanks
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Hi boyanzhu,
At this point there is no one that I know of. The main reason for this is that we only recommend this grade for applications where the demands of corrosion resistance is high. Otherwise I believe 12C27 and 12C27M will fit very well for most applications corrosion-wise and they also have better edge properties.

7C27Mo2 is actually one of our largest grades for the whole of Sandvik Strip. It's used in food industry for blades. Used for cutting potatoes into french fries for instance. Also it's used in flapper valves which is a valve used in air-conditioners (cars and stationary) and in the compressors in refrigirators.

Something fairly similar to 7C27Mo2 is used in the Victorinox kitchen-knives. The ones with the moulded plastic handles, but it's supplied by another company. Off the top of my head this is the only hand-held knife application I can think of where a 7C27Mo2-ish steel is used. In other european made kitchen knives similar "low-carbon" steels are used like 420 type or 1.4112 (I think it's called), all geared towards high corrosion resistance.

The focus oncorrosion resistance in euro-made kitchen knifes have gone too far imo. The result is sub-56 HRC knives with great corrosion resistance. I prefer more balanced properties. Imo a kitchen knife should minimum be 58 HRC to perform well.

I believe 7C27Mo2 would come to it's right as a diving knife or a salt water fishing knife.

Regards
//Jerker
 
Thanks a lot Jerker, pointing me to competitors product is a class act and a sign of confidence.
 
So far it's been a real pleasure dealing with Rose-Marie, the distributor for Mora of Sweden. She is both knowledgeable, and helpful. I highly recommend emailing/calling her if you have any questions.

D
 
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