I like your way of thinking. The Mora is a great knife, be it in the day to day chores of what we use our knives for or outdoorsy type stuff. My daughter has a companion that she carries for hikes and camping. My friend carries a Mora HD which she loves. I've offered her other knives but she's already familiar with what her Mora can take on so she's hesitant to change what works. I can't fault her for that. I have an old Mora classic #2 I believe. Its a wonderful little knife that in its previous life was worked hard. It held its own but needed some edge love. I figure if this knife could be used as hard as it appeared and take an edge and be ready to work then, much respect to Mora. I like having a fixed blade on me. I find there is nothing more convenient that a small fixed blade that versatile. I like to carry my RAT3 or CRKT Minimalist. I have carried my Mora #2 but the sheath I have for it sucks.
Zed- great idea on the custom sheath for the Mora 2000! I guess I didn't think of doing that because the knife itself is so inexpensive (as are most Moras). It's actually worth the investment in a sheath for a Mora- even if you wear one out, you can just get another.
I've been shuffling my EDC folding knives lately. I primarily carry a PM2 and now a Yojimbo 2. Both are nice and sharp with typically smooth Spyderco action. I also carry my Swiss Champ or Explorer Plus SAK.All that said, I also like having a stout one-handed opening blade on me for grunt tasks that come up during the course of the day. The SAK takes two hands and I use but don't abuse my Spydercos, preferring to keep them relegated to slicing and dicing. So I've been in the hunt for a folder with a sharp but thicker blade, maybe half tanto or some variation. Or maybe something like a serrated Delica, or mini-Griptilian. Then, on a hike today, it hit me- I always carry one of my Moras with me while hiking and it occurred to me that a fixed blade, simple, reliable beauty like Companion or Companion HD is what I need (and a handful of which I already have)! I love Moras and I carry them often, so why not just do so in the role mentioned above?! One handed "opening..." Check. Durable... Check. Quality/value ratio that guarantees I'll use the knife, even for grunt work... Check.I may pick up another Companion or HD just because. But as a member of the Mora Club, I thought I'd share this story because we already know Moras are great.
Hello all!I'm about to get my first Mora soon, a 2017 Basic 511 in carbon steel. I'm thinking of giving this to my wife for her use around the kitchen. Is it suitable for kitchen use-- cutting vegetables, meat, etc? If so, how often will I sharpen it and oil the carbon steel?
Quote from: an0nemus on August 19, 2017, 08:28:22 AMHello all!I'm about to get my first Mora soon, a 2017 Basic 511 in carbon steel. I'm thinking of giving this to my wife for her use around the kitchen. Is it suitable for kitchen use-- cutting vegetables, meat, etc? If so, how often will I sharpen it and oil the carbon steel?Personally for food prep I would get a SS Mora as easier to maintain ,but that said if you clean and dry your carbon blade it should be ok,if oiled use a veg based oil due to food prep
Quote from: Zed on August 19, 2017, 08:42:01 AMQuote from: an0nemus on August 19, 2017, 08:28:22 AMHello all!I'm about to get my first Mora soon, a 2017 Basic 511 in carbon steel. I'm thinking of giving this to my wife for her use around the kitchen. Is it suitable for kitchen use-- cutting vegetables, meat, etc? If so, how often will I sharpen it and oil the carbon steel?Personally for food prep I would get a SS Mora as easier to maintain ,but that said if you clean and dry your carbon blade it should be ok,if oiled use a veg based oil due to food prep Thanks, Zed! I agree with the SS for kitchen, but carbon is my only choice for now. I ill use veg based oil for maintenance. How often do you think it needs to be sharpened if its only for regular light kitchen duty?
Quote from: an0nemus on August 19, 2017, 08:45:02 AMQuote from: Zed on August 19, 2017, 08:42:01 AMQuote from: an0nemus on August 19, 2017, 08:28:22 AMHello all!I'm about to get my first Mora soon, a 2017 Basic 511 in carbon steel. I'm thinking of giving this to my wife for her use around the kitchen. Is it suitable for kitchen use-- cutting vegetables, meat, etc? If so, how often will I sharpen it and oil the carbon steel?Personally for food prep I would get a SS Mora as easier to maintain ,but that said if you clean and dry your carbon blade it should be ok,if oiled use a veg based oil due to food prep Thanks, Zed! I agree with the SS for kitchen, but carbon is my only choice for now. I ill use veg based oil for maintenance. How often do you think it needs to be sharpened if its only for regular light kitchen duty?No problem mate,a light stropping after use will keep it hair popping sharp
Quote from: Zed on August 19, 2017, 08:56:06 AMQuote from: an0nemus on August 19, 2017, 08:45:02 AMQuote from: Zed on August 19, 2017, 08:42:01 AMQuote from: an0nemus on August 19, 2017, 08:28:22 AMHello all!I'm about to get my first Mora soon, a 2017 Basic 511 in carbon steel. I'm thinking of giving this to my wife for her use around the kitchen. Is it suitable for kitchen use-- cutting vegetables, meat, etc? If so, how often will I sharpen it and oil the carbon steel?Personally for food prep I would get a SS Mora as easier to maintain ,but that said if you clean and dry your carbon blade it should be ok,if oiled use a veg based oil due to food prep Thanks, Zed! I agree with the SS for kitchen, but carbon is my only choice for now. I ill use veg based oil for maintenance. How often do you think it needs to be sharpened if its only for regular light kitchen duty?No problem mate,a light stropping after use will keep it hair popping sharp that I can manage
Check out the Classic line as well. Those can be very handy in the kitchen. Also don't forget to enlist in the Mora club. Uncle Gareth wants you to enjoy a Morahttps://forum.multitool.o....php/topic,67811.870.html
Just be carefull as they are addictive
Quote from: Zed on August 19, 2017, 11:32:56 AMJust be carefull as they are addictive Uh-oh. I have just started getting the SAK fever and I don't think my system (and spouse!) can handle another disease
Quote from: an0nemus on August 19, 2017, 12:35:12 PMQuote from: Zed on August 19, 2017, 11:32:56 AMJust be carefull as they are addictive Uh-oh. I have just started getting the SAK fever and I don't think my system (and spouse!) can handle another disease Don't worry they give up in the end
yep, you're smurfed
Don't listen to the fear mongers It's perfectly doable to own a Mora without getting addicted I have two. I have a carbon steel Miki which lives in the toolbag, and a bright orange Hi Vis which gets chucked in the bag when out walking. I have another couple of puukkos too, but tend to only use one of them (because it was my first ever fixed blade). These three meet all my needs with Scandi grinds, though they are not my first choice when doing food prep. I prefer a hollow grind or flat grind for food prep, and also something that comes forward of the knuckles so that more of the blade is in play on a chopping board. The Boker+ TUF and Cold Steel Roach Belly are my go to knives for food prep (the Roach Belly sometimes edges out the Hi Vis Mora in my hiking bag if I'm taking food that needs preparing/processing). Occasionally I'll go old school with a Nowill carbon steel knife, and have been known to use a CS Bushman on occasion too Moras are great budget knives (the more basic models), and I think this is why I am so comfortable owning just two. The two I have work so well, I simply don't need any more. In fact I gave away the others I had as they weren't getting used.
The more inexpensive Moras are easy to own and great knives to experiment with. Now the Kansbol, Garberg and Bushcraft Black do enter the range where you've got more competition from other makers and other designs. So you're very on point with the Vic comparison. A lot of those traditional inexpensive folders simply work. They aren't fancy and one's pride of ownership comes from very personal reasons.Just don't forget that a lot of the mysticism of Mora comes from the fact that they put a 22° edge angle (11 per side sometimes also written as 11dps) while most other manufacturers put a 40 or even 50° angle. Some of the sharper knives I've tried out had a microbevel at 30 which still does make a difference.Another thing is that the single bevel saber grind (scandi) should in theory exceed at shallow cuts. I can't really say how much that theory is proven since a bunch of us are testing slightly modified Moras, but with carrots and similar things you might notice a difference between a Mora and something very thin like a Vic or an Opinel.I've went into a bit more detail since I got no idea how much you know and what your experience is so pardon me if I've said the things you're already fully aware of.