Skofnung
Member
I am a HUGE fan of Mora knives. I think that they are the best bargain going when it comes to cutlery.
Most of the Mora blades that I own are traditional wood handled bench or belt knives. I've used them for everything. On most, I have modified the smooth wood handles to give a better grip.
The other day, I was browsing the cutlery section of a local Army Navy store and I came across two "modern" style Mora knives. The owner wanted the princely sum of $8.50 for each of them, so I dug around in my wallet and all I had was a 10 and a 5 dollar bill. The gentelman saw this and said, "That'll be enough." I offered to put them on my debit card, but he refused... Guess it pays to be a regular!
Anyway, back to the knives. Both are OD green with plastic and rubber handles. The handles offer a very good grip, and require no modification to be slip proof.
The sheaths are hard plastic deals with belt "clips" on the back. They slip over one's belt or other attachment point and lock in. The knives themselves are only moderatly secure in the sheaths, and I plan on finding or making more a secure arrangment.
Now the important part, the blades. Like all Mora knives, these suckers are sharp from the factory. Ten minutes of touch up work on a fine grit ceramic stone and they are scary sharp. Strop the edge and you can shave your face.
Both are also carbon steel, and they will rust if not cared for. That matters little to me though.
This morning, I used one of the knives to re-handle two axes. This can be a demanding task on a knife due to the way in which I get the job done. The tip and belly of the blade can take a real beating, as they often come into contact with the steel of the axe head at right angles. I've chipped blades doing this in the past, and I had no great expectations for the Frost, as the blade is tempered quite hard.
I am happy to report that after doing both axes the blade sustained no damage. Of course it was duller when I finished than when I started, but It would still slice wood and hanging paper fairly easily. The edge rolled a little in one spot, but it was brought back in under a minute with a kitchen steel. Five passes over a fine ceramic stone and it was back to shaving.
The tip iswhat realy amazed me. The two knives have VERY sharp tips. I was sure that I would at least slightly round the tip off the knife. Nope! It is still just as pointy and sharp as the unused one.
The one problem I noticed with the knife was the spine of the blade. It was very rough. This was uncomfortable for my thumb when pushing the blade through the wood. Small matter though, I chucked it up in my vise and draw (drew?) filed it smooth. This took all of five minutes.
Bottom line is this: If you come across one of these knives, buy it. I doubt you will be sorry. They cut like nobody's business and seem quite stout. Not bad for a "Cheap" knife if you ask me.
Most of the Mora blades that I own are traditional wood handled bench or belt knives. I've used them for everything. On most, I have modified the smooth wood handles to give a better grip.
The other day, I was browsing the cutlery section of a local Army Navy store and I came across two "modern" style Mora knives. The owner wanted the princely sum of $8.50 for each of them, so I dug around in my wallet and all I had was a 10 and a 5 dollar bill. The gentelman saw this and said, "That'll be enough." I offered to put them on my debit card, but he refused... Guess it pays to be a regular!
Anyway, back to the knives. Both are OD green with plastic and rubber handles. The handles offer a very good grip, and require no modification to be slip proof.
The sheaths are hard plastic deals with belt "clips" on the back. They slip over one's belt or other attachment point and lock in. The knives themselves are only moderatly secure in the sheaths, and I plan on finding or making more a secure arrangment.
Now the important part, the blades. Like all Mora knives, these suckers are sharp from the factory. Ten minutes of touch up work on a fine grit ceramic stone and they are scary sharp. Strop the edge and you can shave your face.
Both are also carbon steel, and they will rust if not cared for. That matters little to me though.
This morning, I used one of the knives to re-handle two axes. This can be a demanding task on a knife due to the way in which I get the job done. The tip and belly of the blade can take a real beating, as they often come into contact with the steel of the axe head at right angles. I've chipped blades doing this in the past, and I had no great expectations for the Frost, as the blade is tempered quite hard.
I am happy to report that after doing both axes the blade sustained no damage. Of course it was duller when I finished than when I started, but It would still slice wood and hanging paper fairly easily. The edge rolled a little in one spot, but it was brought back in under a minute with a kitchen steel. Five passes over a fine ceramic stone and it was back to shaving.
The tip iswhat realy amazed me. The two knives have VERY sharp tips. I was sure that I would at least slightly round the tip off the knife. Nope! It is still just as pointy and sharp as the unused one.
The one problem I noticed with the knife was the spine of the blade. It was very rough. This was uncomfortable for my thumb when pushing the blade through the wood. Small matter though, I chucked it up in my vise and draw (drew?) filed it smooth. This took all of five minutes.
Bottom line is this: If you come across one of these knives, buy it. I doubt you will be sorry. They cut like nobody's business and seem quite stout. Not bad for a "Cheap" knife if you ask me.
