- Jan 23, 2014
I have bought a few Moras, but haven't used them too much yet. Seem to be very good quality! My question is to the Scandinavian grind, what does it excel in task wise? Using my #137 the other day to slice seed potatoes and let my mother use it (non knife person) and she says "that's already dull". I didn't say anything to her, but it was still shaving sharp. What she was feeling was the grind being so wide near the cutting edge due to being Scandi. I was also using a Robust to slice and break down cardboard and it really wasn't that great considering the extreme sharpness of the edge, the width and fairly blunt taper don't help for that type of slicing. I am considering putting a convex edge on them. I know the scandi, is popular and probably adds to the stiffness of the blade, so what type of use are they optimized for? So far I am not that impress with general type of cutting I have done with them. What is your opinion on that style?