Review Mora Pro C VS Pro S

O

old4570

Banned By Request
Joined
Jul 28, 2010
Messages
803
Pro-C.jpg

Pro-S.jpg


Yes , that's right !
Another head to head edge retention test , Stainless VS Carbon .
This time it's Mora . The Pro C VS the Pro S .
If you look at the prices and you live in Australia , those prices are rather good for the Pro C & Pro S .
I don't normally mention Retailers , but SSA seems to be sensibly priced and orders over $75 bananas attract free shipping ! So if you live Down Under and your in the market for a sharpened piece of steel ? ( It's worth a look )
( I purchased these knives + one other for that coveted free shipping ! )

Pro C ... Nothing to complain about after an initial check
Pro S ... Edge had a bur . This necessitated some leather stropping till I could no longer detect said bur !
Since the Pro S got stropped , I also did some stropping on the Pro C . ( Fair is Fair I guess )

It's HOT ! , as well we are getting silly amounts of Humidity ( 80% this morning ) .
Tomorrow should be cooler , but ? on the humidity !
Anyways , a head to head with the factory edges as soon as the weather permits !
 

I was too keen !
Yes it was hot , but I have been waiting to do this for a long time !
SS rolled at 150 slices and the Carbon rolled at 100 slices ..
Besides the SS getting a lot more strop time ? Both edges rolled and stropped back !
"A" typical scandi behaviour !

SS = 55/50 or 55 HRC file bites and 50 HRC file Skates .
Carbon = 55/50 or 55 HRC file bites and 50 HRC file Skates .
So both blades on the softer side . ( 60/55 would be better for both steels )

Now I have to re sharpen both and try for a micro convex .
 
Resharpening :

I was aiming for a micro convex :
The SS or Pro S went rather smoothly with no issues encountered .
The Pro C how ever :
I hit it first with some diamond .. And what showed up was a mighty Bur ...
It took about 10 times the effort to get the edge to where the SS was / is . That might explain the 100 slice roll .
Wow , anyways ! Both are ready for another go at the rope .
 
Alberta Ed said:
Hard to go wrong with a Mora.
Click to expand...
They are built to a price / performance level .. And as long as you understand the ups N downs of Scandi life .... Morakniv make a nice knife for the money ( Budget Knives )
Anyone that considers themselves a knife person , should own at the very least one Mora .
 

Both knives were re sharpened ..
It took about 10 times the effort to bring the Carbon to where the Stainless was ..

What was the result ?
Both blades rolled @ 200 slices .
Under 30x magnification I could still see a little Bur / false edge ..
So both knives have been sharpened again ..
But the Scandi thing is , a sharp edge is a thin edge !
A thin edge is a weak edge and weak edges tend to roll . ( Scandi Life )

And the steel on these knives is on the softer side ( 55/50 ) , so there is that !
Performance is about what I have come to expect from a Mora ( 200 Roll ) .
The upside is the easy edge maintenance or restoration . I mean a little work on a leather strop and the knife is sharp again .
Which is a legit reason for loving scandi !
 
old4570 said:
SS = 55/50 or 55 HRC file bites and 50 HRC file Skates .
Carbon = 55/50 or 55 HRC file bites and 50 HRC file Skates .
So both blades on the softer side . ( 60/55 would be better for both steels )
Click to expand...
I thought they were suppose to be around 58 for the SS and 60 for the CS, interesting they were both so much lower.
 
There was little difference in the way the HRC files bit the steel .
You would be very hard pressed to tell the difference with your eyes closed .
 
Last fall you did a test of the Mora 2000, which initially failed at 100. But after re-sharpening it re-tested at 350. Did you try to determine it’s hardness, and if so what did you find? Do you think re-sharpening, rather than stropping, might help with the Pro S and C?
 
Mora 2000 had a section of FUBAR right where I was cutting rope ..
Took quite a lot of work to clean it up ( was a lump in the edge )
HRC ... Mora 2000 is a little harder than the Pro S or Pro C as the 55HRC file only just barely bites .. While the same 55HRC file bites the Pro knives hard ..
Also I spent a lot of effort ( time ) on the Mora 2000 trying to get a ( Just Right ) micro convex ..

The Pro knives , I wanted the same edge on both knives so as to do as fair a comparison as possible .
Both rolling at 200 ! Both having the same HRC results .. So as fair comparison as I could make it as a human .

So yes !
A) Hardness will make a difference ..
The way steel responds to how hard it is , is well established . Every steel has a sweet spot for durability ( edge retention ) and toughness or a balance of said .
B) The edge :
Yes , how the edge is sharpened will make a difference .
How many Mora do I own ? And they roll , all of them roll ! But with different results . I think my 70's laminated did the best . ( still rolled )
Scandi life is dealing with edge roll . This is why I am trying to do micro convex .
Still , we need to remember .. Sharp edges are thin edges that roll , especially when the steel is on the soft side .
The upside is easy edge restoration .

How much is your time worth ? I spent several hours on the 2000 ..
It's ying & yang ! And these knives are budget knives .. 12c27n is a budget steel much like 420 CrMov 440A AUS8 . And I have no idea what carbon Mora uses in this range ?
And if the steel is not heat treated just right , the knife will most likely be very average . And a 200 Roll on the rope is just that , average ! Especially for this grade of steel .
I have re sharpened both , removed any visible signs of a bur / false edge ( 30x Eye piece ) and will test one more time .
 

Wow ! .........
Pro S rolled at 100 & the Pro C rolled at 150 ..
Both knives were sharper than previously , with the Carbon being the sharpest !
I put in next to no effort to micro convex the edges , but both edges were some what lumpy .
So most of the sharpening consisted of flattening the edges , especially at the front where the edge curves .

Restoring the edge :
Soft leather strop , literally took less than 60 seconds on the leather strop to bring the edge back .
We are talking lemon squeezy ! ( Easy )
Carbon or Stainless ?
Between these two , seems to be little difference if any .
If they were the same colour ? I don't think you could tell one from the other .
 
I’m surprised you saw little improvement. My Moras seemed to get better the more I sharpened them (as near as I could tell) and the 2000 did so much better as well. Very interesting.
 
Blue Sky said:
I’m surprised you saw little improvement. My Moras seemed to get better the more I sharpened them (as near as I could tell) and the 2000 did so much better as well. Very interesting.
Click to expand...
Well , more sharpening and work flattening the edge .. And no real attempt at a micro convex ..
So I probably thinned the edge ..
These knives are $20 in Australia ( what I paid ) .
Im not going to put $40 to $80 of labour into sharpening a $20 knife .
Lets not lose perspective . What I get , is edge restoration in less than 60 seconds .. ( leather strop )
I might do a video and tittle it : Why Scandi ?
Probably a few people might wonder that !
Scandi does have a following , and I think it's because of the easy edge maintenance ! ( Though some people manage to butcher ( Mora ) scandi knives )
I still have my first Mora 's that my relatives brought over from Sweden in the late 70's early 80's . We are talking about 40 to 45 year old knives . And they are still as good as new !
 
You must log in or register to reply here.
Back
Top