Stainless or Carbon Mora?

[Notredame11211]

Which one do you think is better between the two? I personally own a Mora clipper in carbon, But I just would like to know what you guys think about each one. :)

[MartiniDave]

I've no real preference except I like to use stainless for food prep if I can. I recently cut a pomegranite (spl) with a carbon mora and had some serious "patination" to remove after just a couple of hours & I had to resharpen it as a result!

Dave

[Bush_Men]

It really depends on the purpose.

If it's going to be an all-round knife, stainless is the way to go in my opinion...

[Bambii]

Yeah what everyone else said.

I chose a carbon steel mora because i knew that i wasnt going to use it for food prep. But definitely stainless for food preparation.

[Bernie]

Why not use carbon for food? Sorry if that's a complete idiot question, but I have seen chef knives for sale with carbon blades. They need far more care, but I've been told/heard that carbon steel holds a better edge than stainless.

[Bambii]

The carbon steel doesnt always react well with food stuffs.

Carbon steel tends to hold an edge for longer and its apparently easier to sharpen, the only stainless steel knife i have is my victorinox. I havent had any problems while sharpening that.

[luresalive]

Any type of steel, even stainless supersteels can be shaprened easily using the right equipment and technique, it's also a myth that carbon ( which type of carbon steel? ) holds a better edge than stainless ( what type of stainless?), all the variables are too great to make such a generalisation..Mora carbon steel is 1095, which is a good basic, well respected carbon steel. The stainless they use is 12c27 or occasionally 12c27mod which is a magnificent stainless knife steel and also very highly respected, it really all comes down to personal choice. With me I prefer stainless when I'm on the coast and carbon at all other times, but that's just me and I'd still be happy with either type as long as it's a mora.

[greenpete]

Any type of steel, even stainless supersteels can be shaprened easily using the right equipment and technique, it's also a myth that carbon ( which type of carbon steel? ) holds a better edge than stainless ( what type of stainless?), all the variables are too great to make such a generalisation..Mora carbon steel is 1095, which is a good basic, well respected carbon steel. The stainless they use is 12c27 or occasionally 12c27mod which is a magnificent stainless knife steel and also very highly respected, it really all comes down to personal choice. With me I prefer stainless when I'm on the coast and carbon at all other times, but that's just me and I'd still be happy with either type as long as it's a mora.
Well said! :)

[redmegalord]

Well said! :)

seconded!!

[mahikan]

Some good points mentioned.

My favourite steel for my knife in the Northern Bush is Carbon Steel mainly because it is easier to sharpen using locally found rocks rocks, holds a good edge. Plus of course, which has not been mentioned above, is that it is another fire lighting source when the back of the blade is struck against the right kind of rock to produce sparks.

I did read about some tests, mentioned several years ago in the Wilderness Ways magazine, when a stainless and carbon steel Mora knives were compared with each other to cut rope. Accordingly over time there was not too much between them.

I have not had any trouble using carbon steel for food prep, once I have finished a meal I clean then hone my knife edge on the bottom of my coffee mug (a china mug).

[CanadianMike]

Hehe, I've used the bottom of a ceramic mug to hone blaes for years. Mind you, a new mug would have to have sandpaper taken to it to smooth out the grain, but after that it works like a charm. Ray Mears showed an interesting tidbit, using the edge of a vehicle window to touch up his blade edge. Never thought of it, but brilliant!

[mahikan]

Hehe, I've used the bottom of a ceramic mug to hone blaes for years. Mind you, a new mug would have to have sandpaper taken to it to smooth out the grain, but after that it works like a charm. Ray Mears showed an interesting tidbit, using the edge of a vehicle window to touch up his blade edge. Never thought of it, but brilliant!

Good point CanadianMike vehicle windows are excellent for honing. Must admit I get some strange looks, from my trapper buddies, when I hone my skinning knives on my F150 windows.

[Mouldsy]

Any type of steel, even stainless supersteels can be shaprened easily using the right equipment and technique, it's also a myth that carbon ( which type of carbon steel? ) holds a better edge than stainless ( what type of stainless?), all the variables are too great to make such a generalisation..Mora carbon steel is 1095, which is a good basic, well respected carbon steel. The stainless they use is 12c27 or occasionally 12c27mod which is a magnificent stainless knife steel and also very highly respected, it really all comes down to personal choice. With me I prefer stainless when I'm on the coast and carbon at all other times, but that's just me and I'd still be happy with either type as long as it's a mora.


Well said mate I agree with 100%, As long as it cuts and does the job you want it to do I don't mind what kind of steel it is.