Great video. I think the softness of the vintage knife is because its laminated. Laminated blades have a piece of harder, higher carbon steel (what the edge is made of) sandwiched between two pieces of soft, rust-resistant steel for durability. If you grind a rough edge onto the back it will strike sparks better. Also, Mora still sells something pretty much identical as a "premium" No. 1 for around $50.
This looks like Mora classic original. Original has full tang, and is made of the laminated steel. The scandi being so deep, I'm pretty sure that's just previous owner messing around with it. Awesome find though, I'm quite jel :D
Cool find man, I just ordered a mora classic 2/0. Its smaller so i think it will be cool to have.Better control as long as the handle aint to small. Only 23 bucks new with shipping and Canadian dollars.
DONT rip that leather tab off the classic. It's a 100x nicer knife then the new red handle mora. Also the grind and the grind angles are COMPLETELY different. The old mora is going to be a MUCH MUCH better cutter. Please please (in reguard to the old mora) don't try and sharpen it. Judging by the looks of the grind on the red handle Mora, you good sir have A LOT TO LEARN when it comes to sharpening and honing... God bless, and beautiful knife sir!!!
If it’s truly a laminated steel, they’ve probably used a softer steel for flexibility over a harder but more brittle steel for a sharper, longer lasting edge. Which would explain why you can’t strike a ferro rod on the spine. Helle and Kellum knives are the same way, so it must be a fairly common practice among Nordic knife makers.
The “old” Mora is the best model. It has full tang (although “rat-tail), and the quality of the steel is superior. As anybody can see written in the blade, it is laminated steel: that means a chore of very hard steel wrapped (except on the edge) in a very soft steel! …the very same technic used on japanese katanas!!! The hardness of the chore provides the cutting power… the outside softness provides protection and resilence. The resistence of the blade to cold weather is much greater in the laminated blade, much less prone to brake when exposed to stress under extreme cold. Of course, the spine is not meant for striking a ferrorod… have you ever wondered why ferrorods come with a stryker attached…? Learn your tools and they won’t let you down… I’m not a Mora fan, but I’ve just bought a model just like your “older” one, that is quite expensive (it’s not the 125 comemorative edition!!!). (the box says “Mora Classic Original 1”)
"A leather holster that you can grip it by" Great name, I can never think of the name for that loop that your belt goes in either.
I do what i can... Thanks for watching!
Great video. I think the softness of the vintage knife is because its laminated. Laminated blades have a piece of harder, higher carbon steel (what the edge is made of) sandwiched between two pieces of soft, rust-resistant steel for durability. If you grind a rough edge onto the back it will strike sparks better. Also, Mora still sells something pretty much identical as a "premium" No. 1 for around $50.
sandvik is swedish stainless steel
sandvik is not mora and blade is stainless- that s why you can t use it with ferro rod.
the knife is in a mora holster fyi
This looks like Mora classic original. Original has full tang, and is made of the laminated steel. The scandi being so deep, I'm pretty sure that's just previous owner messing around with it. Awesome find though, I'm quite jel :D
for 8 bucks, how can you go wrong =)
My dad had one of these in the navy
It’s in shit condition but it has engraving on the handle done by him
Its very important to me
Cool find man, I just ordered a mora classic 2/0. Its smaller so i think it will be cool to have.Better control as long as the handle aint to small. Only 23 bucks new with shipping and Canadian dollars.
DONT rip that leather tab off the classic. It's a 100x nicer knife then the new red handle mora. Also the grind and the grind angles are COMPLETELY different. The old mora is going to be a MUCH MUCH better cutter. Please please (in reguard to the old mora) don't try and sharpen it. Judging by the looks of the grind on the red handle Mora, you good sir have A LOT TO LEARN when it comes to sharpening and honing...
God bless, and beautiful knife sir!!!
If it’s truly a laminated steel, they’ve probably used a softer steel for flexibility over a harder but more brittle steel for a sharper, longer lasting edge. Which would explain why you can’t strike a ferro rod on the spine. Helle and Kellum knives are the same way, so it must be a fairly common practice among Nordic knife makers.
The knowledge is strong with this one
The “old” Mora is the best model. It has full tang (although “rat-tail), and the quality of the steel is superior. As anybody can see written in the blade, it is laminated steel: that means a chore of very hard steel wrapped (except on the edge) in a very soft steel! …the very same technic used on japanese katanas!!! The hardness of the chore provides the cutting power… the outside softness provides protection and resilence. The resistence of the blade to cold weather is much greater in the laminated blade, much less prone to brake when exposed to stress under extreme cold. Of course, the spine is not meant for striking a ferrorod… have you ever wondered why ferrorods come with a stryker attached…? Learn your tools and they won’t let you down…
I’m not a Mora fan, but I’ve just bought a model just like your “older” one, that is quite expensive (it’s not the 125 comemorative edition!!!). (the box says “Mora Classic Original 1”)
The laminated knife is 10 times better than the new no1.
after using it for a while now, i have found that the knife itself loses an edge rather quickly... not ideal
Not for me it is isnt
Buenos cuchillos 🔪🔪👍👍
i am not sure that you compare two moras- one is not mora
No sir, they definately both are moras