What's up with Morakniv??

Yes, if mora really have a 'stated position' like 'unless otherwise stated, all 'stainless' is 12c27, I'd be happy (and the ceo interview seems to support that, which is cool)

I still think it is reasonable to expect to know which steel is used, esp. considering they do list it for the higher priced knives. I never once said it was required or I wouldn't buy them. I'm not being all snobby, or picky, I just think it's reasonable. Apparently, some bf members think i'm being a primadonna expecting such info. LMAO ... that is really ripe coming from bf members.
 
buckfynn said:
Dutch Bushcraft Knives Mora tour factory and interview with Mora CEO.
Click to expand...

I liked in that video when he asked the Mora CEO: "What is the magic of Mora?" and the CEO replied: "Value for the money, of course. ...and it's high quality, no bullshit. It's eh... serious stuff. ...eh... and it's made in {?} no Asian import."

I would say that Mora is to fixed blades what Victorinox is to folders: High quality, fair cost, onshore manufacturing.

(do they make any full flat ground blades, or are they married to scandi?
 
Coyja said:
I mean, sure they thicken up slightly quicker in the grind, but in most cases they are actually of thinner stock than Mora's chef knives.
Most of what I use is 0.78 thickness, and their chef knives are either just marginally thinner, or a fair amount thicker (.098 for chef knife, .117 for butcher). I bought a few user chef knives from Rivers Edge cutlery awhile back that have a small saber grind that absolutely sucks, and they were made for the kitchen. The Mora's do work better for me. Now, I have a Helle Viking that is useless in the kitchen, and will break an apple in two.

Anyhow, all I said is a great way to get to know them is to have a few in the kitchen, not that they should be your only option.
If you're not out in the woods everyday, then they are a lot of fun to use for food prep.

In terms of steel, I don't mind that they don't specifically label the steel, since there isn't much variation, but would like to see a few models in a premium option... Mora 2000 in ZDP-189... yum.
Click to expand...

14C28N is a premium steel, and is what they use in the Garberg.

Regarding thickness, I think you're a little confused. Spine thickness is barely of consequence in this situation. Measure the thickness of the chef's knife at the same distance behind the edge as the shoulder of the edge on the carbon steel Companion (the thinnest of that series) and you'll most assuredly find that the blade is MUCH thinner than the Companion is (which will be at its full stock thickness at that point.) The closer you get to the edge, the greater the order of magnitude of influence the specific geometry has on cutting performance, meaning that the apex itself matters vastly more than the narrow zone immediately behind it...which matters vastly more than the zone right behind that and so on, until the spine thickness essentially doesn't matter in any statistically meaningful way. Now, where it does matter is rigidity. Rigidity doesn't increase linearly with an increase in thickness, but rather cubically which means that you get a very great increase in rigidity for a small increase in thickness. This is what makes I beams and tubes so structurally rigid for their low mass vs. a more dense and centrally concentrated form like a solid rod of equal material area. So a full flat grind, compared to a scandi, is able to be both thicker at the spine (more rigid) and thinner behind the edge (better cutting performance) for an equal area of cross section. You would then have a stiffer blade that cuts with greater ease for an equal amount of steel.

Smaug said:
(do they make any full flat ground blades, or are they married to scandi?
Click to expand...

The closest they have is the Pro Flex. I occasionally regrind Moras to full flat grinds when I have the time (rare these days) but Mora themselves has yet to put a full flat grind on any of their thicker outdoor knives despite offering them on their culinary knives. The Pro Robust is pretty awesome when reground to an FFG.
 
buckfynn said:
Mora has always been transparent about the steel they use in their knives. The topic also has been discussed many times here at BF.

From this BF thread:

dePaul

The laminated steel core in models from Frosts are made of Uddeholm 2140 (eq. to AISI O1), HRC 60-62. Outer layer is AISI 420J2.
Click to expand...

I would like to correct this statement regarding laminated Mora knives.
With respect for dePaul's great insight in the world of steels, I have had it directly from the Chief Engineer at Morakniv Pär Brask, that the outer layers of the laminate is just plain construction steel with a carbon content around 0,30.
That makes the outer laminate unhardenable and this is why a laminated Mora can take a bend and be bent back to true without snapping.
The O1 core at around HRC 61 gives the blade the great edgeholding of this laminate.

Pär Brask is now retired and I got this info around ten years ago.


Regards
Mikael
 
Last edited:
Coyja said:
Best way to learn how great Moras are is put them in the kitchen.
i've got 3-4 in the rotation that have been going for years with no issues.
They chop something every day, and I love em!
Click to expand...

I hear ya buddy. The warden uses a pink stainless Companion and a stainless, whatever,.......has a soft black dimpled grip, nice to hold. I am long past the Mora fever, but I still have the respect. They go through the dish washer and are not thought of until I decide to touch the edges up.
 
You must log in or register to reply here.
Back
Top