Which stainless Mora?

Pilot1

Pilot1

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I'd like to get a few stainless Moras to augment my fixed blades for backpacking and camping, primarily for food prep, fishing, and camp chores. As I typically carry carbon steel fixed blades, I prefer not to use them in water too much, and I protect them with silicon or gun type lubes for corrosion resistance, so food prep is out unless I clean them.

I'd like to stay under $20 each, and prefer the 3 7/8 - 4 inch blade size for this use.

Are there other choices for a general use stainless field knife that is also a good value? Thanks!
 
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Moras are great, but for food prep i prefer a full flat grind.
But if moras are the only option, i would look into their NeverLost line.
The fishing and outdoor seem like very nice knives.

Edit: Mora does make kitchen knives and butchers knives, but thats another price point.
 
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norrpan42 said:
Moras are great, but for food prep i prefer a full flat grind.
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What other "value" priced knives would you recommend with this grind? My typical woods carry are a BRKT Bravo-1, or RAT RC-4, so looking for a less expensive fixed blade knife to go in the pack that I and others can use around camp, etc.
 
I think Moras are fine for food prep. They are thin enough not to have problems due to the Scandi grind.
 
for food preps I would get a forschner 4" paring knife. I definitely prefer FFG over scandi for vegetable slicing purpose. Scandi ground blades seem to split better than slice...
 
Pilot1 said:
What other "value" priced knives would you recommend with this grind? My typical woods carry are a BRKT Bravo-1, or RAT RC-4, so looking for a less expensive fixed blade knife to go in the pack that I and others can use around camp, etc.
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CWL said:
I think Moras are fine for food prep. They are thin enough not to have problems due to the Scandi grind.
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Dont get me wrong, moras will work fine for food, but a FFG knife just works better for me, i found some really cheap, i think German made, kitchen knives
at my local grocery store that i got for the outdoors, great handles, full tang and rather thick steel, about 3 mm on the spine,
about 25$ for a set of 3 in different sizes.

I have used my moras a lot for food as well, but if youre cooking for a lot of people, "proper" knives are the way to go.
My German cheapo knives work very well, but i rarely camp with other people so i have only used them maybe 20 times.
The mora fishing comfort 896 is also a very good knife for food, cuts well and makes cleaning and filleting fish a world easier.

Are you going to get one knife for each, or one knife for all the jobs you described?
 
I use Forschner/Victronox in my kitchen, and to be honest, I have eyed them a few times for taking with me in the woods. However, the food prep will just be for me or me and my wife, and maybe another couple. I think the Moras will work fine.
 
coldsteel kudu makes an amazing kitchen knife, 4" ffg blade in 4116 krupp steel

also stainless opinel #8 and #10 make good food prep and are also ffg
 
I'd get the Craftsmen 760 - orange with orange sheath or the 440 sports knife in yellow or red. They both have the sandvic stainless steel with a .079" blade thickness. They are easier to spot in camp (harder to misplace). They have a solid plastic handle (easier to clean). The 440 has a double guard and the 760 a single guard. They both have a street cost lower than $20.
 
I don't know if you live in a saltwater environment, but here in the Deep South, it's pretty much wet all the time (rain, humidity, morning dew, etc.). I don't have any trouble with my carbon steel knives, especially my Mora's. I use a food-grade lube (mineral oil or whatever) to wipe them off every so often and all is well.

In fact, I used my 911 the other day to cut some potting soil bags open. It got soaked when I rinsed the patio off. I wiped it off real quick (it was dark, mosquitos were trying to carry me away, lazy, hungry, you know how it is) and sat it in the shed. The next day I went out to get something and noticed some really tiny superficial "spots" (if you can even call them that, more like very slight discolorations) on the flats of the blade. I sprayed it with some RemOil or something and stuck it back in the sheath.

Just my thoughts and experiences but I prefer carbon to stainless any day of the week and twice on Sundays.
 
I like the Clippers the best. I favor carbon over stainless, but the clipper is also made in stainless. Mora # 860F with orange handles might be just what you are looking for.
mora-clipper-860f-knife.jpg
 
A Zyliss Paring Knife works very well too. Cheap, highly visible, grippy, very thin and comes with it's own sheath. Swedish too!
41q%2BdnfykwL._SL500_AA300_.jpg
 
Sulaco said:
I don't know if you live in a saltwater environment, but here in the Deep South, it's pretty much wet all the time (rain, humidity, morning dew, etc.). I don't have any trouble with my carbon steel knives, especially my Mora's. I use a food-grade lube (mineral oil or whatever) to wipe them off every so often and all is well.

In fact, I used my 911 the other day to cut some potting soil bags open. It got soaked when I rinsed the patio off. I wiped it off real quick (it was dark, mosquitos were trying to carry me away, lazy, hungry, you know how it is) and sat it in the shed. The next day I went out to get something and noticed some really tiny superficial "spots" (if you can even call them that, more like very slight discolorations) on the flats of the blade. I sprayed it with some RemOil or something and stuck it back in the sheath.

Just my thoughts and experiences but I prefer carbon to stainless any day of the week and twice on Sundays.
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Mostly will be using the knife in the Mid-Atlantic U.S. in a summer/humid environment.

Why carbon over stainless? Edge holding? Strength? I just don't want to worry about rust for a light use, camp chore knife that will occassionally be pressed into harder duty, but rarely if ever stressed.

Again, these will be paired with carbon steel fixed blades like my Bravo-1 (A2) or an ESEE (1095) of some flavor. As Moras are so inexpensive, I may try a stainless and carbon or two, or four. :)
 
#546. Simple.
546.jpg


#11672: The HighQ Allround Stainless. Better ergonomics and sheath. Slightly smaller blade.
11672.jpg


Both should be fine. I have the 511 in Carbon as well as the 911. They were fun, but I've grown to dislike the whole patina effect that so many people rave about. I would take the stainless for your stated application any day. For a cheap knife, I'd prefer not to get caught up with maintenance. You have yourself covered with the Bravo and ESEE, so ignore those trying to get you to stay with carbon and stick with the stainless.
 
I just got a mora stainless clipper this week for a general camping knife. I have tested it a bit cutting nylon cord, shaving sticks, and slicing tomatos so far and it has been perfect.
 
Yeah, as cheap as they are, get both and see which you like better. I find that most people hardly ever use even a small fraction of the knives they buy anyway so if you do, you'll be in the minority.
 
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