Quoted By:
My conclusion: Mora knives aren't good and the only thing going for them is price.
1. Scandinavian grind. Easy to sharpen on a whetstone for novices, tiresome for others because of the sheer amount of metal needed to be ground away until the edge is apexed. I grew tired of this and put a slight microbevel that takes seconds to refine. Also creates a huge wedge that makes these knives quite unproductive for food preparation.
2. Weak steel. My Mora Companion in carbon steel dulls faster than any other knife I own. Probably owing a great deal to the razor-thin grind (which is no good for outdoor use and more suited for food prep, but sadly not suited for this either due to the large bevels that act as footholds into foodstuffs)
3. Balance is off due to the tiny stick tang and the lightweight molded handle. This is a shitty knife to hold in your hand.
That is all.
