Stainless vs. Carbon Mora's

Battle Creek Knives

Battle Creek Knives

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Feb 23, 2010
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I'm placing an order on NG for a knife and would like to pick up another Mora as shipping would be at no extra cost, I currently have an army issued carbon version and was considering a Stainless..

Whats your take on the stainless vs. carbon (mora knives).. ??

easy to sharpen, stay sharp, corrosion resistance??

what model....
 
They're both good. I suspect the stainless is a Sandvik 12C27, a very good, fine-grained steel that takes an excellent edge. The carbon is probably close to 1095, another very good steel. Can't go wrong with either.
 
i happen to be a bigger fan of the 612 in carbon, as i dont care for the plastic handles, but then again its a $8 knife. but i still prefer carbon over stainless if i can get it. ive also tried the stainless counterpart to mine and its about the same but carbon takes a little more care but the edge lasts just that much longer, plus designing your own forced patina is pretty fun, mine is a kind of tiger stripe dealio, even though i tried copying damascus lol
 
Their stainless blades are just great. Really changed my mind about what a stainless steel knife could be. They are indeed Sandvik. That said the sharpest knive I own, bar none, is my laminated carbon steel Mora #1. I used it over Thanksgiving to trim up the edge of an ESEE-5 leather sheath I am making. I was able to push cut the blade through 7 thicknesses of leather glued together with contact cement with only a couple of touch ups with a strop. I think their stainless knives are just as capable as I did the same sort of thing with a stainless clipper a few months ago. A Mora will always be an essential tool in my leather crafting tool kit.
 
I own both.
The stainless Mora 760, is my fresh-water fishing knife.
The carbon Mora 940(?), is my everything-else knife.

For not much $$$, BOTH are terrific knives.

Steve
 
I've got a stainless clipper and a carbon clipper. Two of my all time favorite knives. They both get scary sharp and hold the edge well. BUT, I have to say, the carbon holds the edge a tad longer and resharpens a bit easier. There really isn't enough of a difference to matter though. Pick the one you like best and rest assured that you got the most bang for your buck available in cutlery today.:thumbup:
 
I have 5 Mora knives - 2 Stainless & 3 carbon. I think that the carbon steel wins on edge retention and they get wicked sharp, but the stainless ones get very sharp too and their edge retention is pretty good. If I take one of each camping then the carbon steel Mora will be my wood carving knife & the stainless Mora will be my food prep & backup knife.

For what they cost, buy one of each.
 
I find both to be great and in fact similar. Corrosion is not a problem for me with carbon but I don`t feel I loose anything with stainless. Both sharpen up and stay that way as well as I could expect.
I find both to work best for me with the ever-so-slightest possible convexing. But then they are simply great.
timann
 
Found this a bit late.

I love the tri-flex 780. There are several configurations with the Tri-flex blade to choose from now. Tough and holds a great edge. I often opt for it when I carrying a 7-10 inch chopper. They are light and can handle any chore you would throw at a 4” fixed blade.

I also love the 546. It is the stainless version of the 511. A lot of people don’t like the finger guard. I like it because I use this knife for fishing and boat chores.

Get’em both. You can’t go wrong for $20-$25.
 
While there is something nostalgic about the carbon steel Moras, if I could only pick one based on pure utility value, I'd go for the stainless. Aesthetically, I'd opt for the carbon. I like the look of a good patina.
 
i have a carbon 840 and a stainless 860.

the carbon blade is slightly easier to sharpen while the stainless blade holds it's edge for slightly longer.

oh, and the stainless won't rust.
 
I'd go with the carbon. Mora's are inexpensive knives made to be users. The ease of field sharpening with the carbon Mora seems like it would be more helpful. Isn't carbon steel tougher, too? And as far as corrosion resistance goes, just wipe the blade off after use. If it does rust bad, luckily you spent less than $10.

Just my $.02
 
I have a variety of both stainless and carbon moras. Carbon may be better than stainless in edge holding and ease of sharpening, as others have said. If so, it's not enough for me to tell the difference. What I do know is that stainless sharpens easy enough and it it holds that sharp edge just fine. I have enough other things in my life that need maintenance. I prefer stainless.
 
jdigi101 said:
I often opt for it when I carrying a 7-10 inch chopper. They are light and can handle any chore you would throw at a 4” fixed blade.
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I like to go the same way - big tough chopper knife for chopping & batoning, Mora knife for carving and detail work & SAK for small knife and multi-tool tasks.
What's better than a knife? 3 knives!
 
so a carbon steel mora, does it need to be oiled a lot to keep it from rusting? Or only after heavy use or if it gets wet?

I'm hoping my new Mora doesn't begin to rust while I'm not using it, I just bought a 511. And am getting two other carbon models tomorrow.
 
wmc1982 said:
so a carbon steel mora, does it need to be oiled a lot to keep it from rusting? Or only after heavy use or if it gets wet?

I'm hoping my new Mora doesn't begin to rust while I'm not using it, I just bought a 511. And am getting two other carbon models tomorrow.
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I haven't bothered oiling mine, they are clean and dry and haven't shown any signs of rust, I don't think that they are all that bad for rusting. I wouldn't use them around salt water though, I have a couple of stainless models I could use near seawater.
 
Gadgetaholic said:
I haven't bothered oiling mine, they are clean and dry and haven't shown any signs of rust, I don't think that they are all that bad for rusting. I wouldn't use them around salt water though, I have a couple of stainless models I could use near seawater.
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thank's that makes me feel reassured. I read somewhere else that said just make sure to keep them dry and if you have some heavy cutting in wet area's it's not a bad idea to dab a little oil when you clean the blade. But I'm hearing people who have never oiled their mora carbons and never seen a speck of rust so thats awesome.
 
wmc1982 said:
so a carbon steel mora, does it need to be oiled a lot to keep it from rusting? Or only after heavy use or if it gets wet?

I'm hoping my new Mora doesn't begin to rust while I'm not using it, I just bought a 511. And am getting two other carbon models tomorrow.
Click to expand...

If you live on the coast, they can rust sitting in the sun. Other than that, they will rust if you get them wet and don't dry them. My M2 tool steel blade will rust while I sharpen/polish it on my waterstone. They will also change colors if you use them on food. Steak turns my 1095 Schrade a lovely shade of blue and purple. Nearly any fruit will do the same. Like most other things in life, once you understand it, you can use it to your advantage. I love the look of a good mustard "hamon" on a vinegar darkened blade.

Pocket carry never bothered my Schrade, unless it was summer and I was sweating a lot. Then I can rust stainless steel in my pocket, to say nothing of carbon steel.
 
I have the stainless #440. It is 12C27, It can take a wiked edge, can't go wrong with a mora for the $$.
 
yea for the money they are that and some. I love the way they pop in the sheathes securely and the way they feel in your hand when you take them out. Something it usually takes a custom knife or expensive one to achieve.
 
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