Wanted to take a second to thank you all for checking out this video. If you're at all interested in purchasing one of the knives shown in this video, please consider using these links to help support the channel: amzn.to/2CM6q1y (carbon) amzn.to/2NINiT5 (stainless) The cost is the same for you but I get a small commission on each purchase which will go to helping me produce better videos in the future. Edit: as it has been brought up several times, the carbon steel is actualy c100.
I have to totally..AGREE! the whole time I'm watching im thinking.. this is the best commentary I've ever seen on a vid..you definitely have the knack for this...keep it up!
Mora use 3-4 different steels, mainly 3, Sandvik 12C27 for the majority of their stainless blades, UHB 20C Carbon for most of their carbon blades, but they also use laminated carbon steel on a few of their knives too, Which is a 61 HRC steel edge laminated with 2 jacket softer steels around the sides. The Sandvick 12C27 they use ont he majority of their stainless blades is a razorblade steel which was specifically made for razor blades which has a very fine grain structure and high edge stability at shallow grinds. The 14C28N is also a Sandvik steel which was developed by Sandvik and Kershaw knife company to use in folding knives, it is a modified version of 12C27 razorblade steel with added Nitrogen to increase the hardness at low carbon content. Hope this helps, good video.
Loved this video man, you have great charisma on camera. Not just the same old knife review, not some guy rambling for 10 minutes. Well planned and well executed. Informative and enjoyable. Keep it up!
Nice. Your testing was pretty darn thorough. Too many big RUclipsrs don't take the time to perform practical tests in regard to edge retention. Cutting through carpet a predetermined number of times seems like a great way to test and fairly compare the edge retention of different knives. Keep up the good work.
i don't know why anyone would give a thumbs down, it makes me so angry when someone is out there busting their balls doing a proper knife test, i wish they were more people out their like you, i know which knife i'm going to buy, hats off to you young man, excellent video and some good humour thrown in their as well.
You should have just as many subscribers as over-rated knife reviewers. Your funny and your videos are enjoyable to watch! I hope you gain a lot more subscribers over the years. Good luck!!!!!
I am and have always been a fan of a good bush craft knife. I currently subscribed to DBK and watch all their comparisons and knife testing. I’ve got to say I enjoy watching your comparison. It was a simple and accurate test and clearly showed the difference with no tricks up your sleeve and no biased opinion. Just wanted to say… Job well done! Thanx. Mike
That was one of the most enjoyable knife reviews I've watched, as well as being extremely informative. You really know your stuff! Oh, before I forget - deipnosophist!
Oh that "Out of body experience!!!" This senior citizen wants to commend you on a wonderfully entertaining and informative video. Keep up the good work. If I ever need some carpet remnants cut up.... relax... I won't call to burden you with the task. The comedic edge you brought to your video was wonderful and the William Tell Overture was a great touch playing over your task. Enjoy life, good luck to you, and take care!
You're a funny young guy, for sure. I enjoyed this very much! Owner of, oh, I don't know, maybe a dozen or so Mora knives, I immediately clicked on your click bait title. I was surprised both by delivery of information and the results. I have both stainless and carbon Moras and I consider them the best all around outdoor knife in existence. I have some very expensive knives in my collection but I find that my Mora is always the one I reach for. It clips on and off my pants pocket without having to frig around with my belt, is easy to sharpen, doesn't frighten store owners or Wal-Mart shoppers when I wear it into the markets, inexpensive enough I don't sweat losing or breaking it (although I've never done either) Thanks so much for the video. You have a new subscriber and look forward to more videos!
@@vitalityfox Not true. Carbon steel is typically tougher than stainless steel which is usually more brittle (there are ofcourse countless versions of each steel and definitions of "toughness") This is one reason machetes, axes, pry bars, shovels, etc are made out of tool steel aka carbon steel. If you put carbon vs stainless machetes head to head the stainless would usually break first (if you could even find a stainless machete). You might want to find a better quality machete (Imicasa, Tramontina, Condor, Ontario, etc) or use a different tool or technique. Quality Imicasa and Tramontina machetes can usually be found for the same price as a Chinese hardware store or walmart special machete anyways.
@@johnsonpink6002 You're right, I used Ontario Knife's machete for more than a decade (the18" blade is my favorite but my 12" blade is great for concealed carry... just joking, right?) I totally abused both of em, for stuff they aren't design for. I did hit tons of rock while slashing the soil, when I have no pickaxe. Dig with em. Slash poison ivy's roots straight into the ground. Used as prybar. Throw 'em with my throwing knives and other absurb usage. They are still perfect after edge rework and I can shave and cut thin slices of onion with my 12". Can't figure how it's possible to break 'em...
@@vitalityfox It's more like what application do you use it for. Does rust , water and corrosive chemicals plays as and important factor in the buyer's scenario? Does dulling & sharpening frequently as needed also plays in the scenario ? Carbon steel blade are definitely quicker and easier to sharpen than stainless steel. If the blade were abused with blade chips. You will found chipped carbon blades are much easier to bring the cutting edge back than stainless steel. You pick. You pay !.
From a Metallurgical perspective this all checks out! Stainless: contains Hard carbides that aid wear resistance but embrittles the steel Carbon: Basically no carbides, very fine grain structure, so it polishes nicely and is super tough!
Dude,.. you are hilarious, witty, talented and a blast to watch! My boys are motivated to make vids on par with you so keep up the good work and keep having fun!
Gotta say this was much more entertaining than a lot of the other reviews I’ve watched. Keep it up man. I definitely enjoy your sense of humor. Subscribed
Loved the video! You answered a question in a way that any of us could have. I love down to earth. I'm learning about fixed blade knives after all. What's more down to earth than that?! But you suffered the pain for me, and you made the learning enjoyable for me. Plus, now, I don't have to resharpen anything.
I have several Mora's in carbon steel. They are easy to get to an absolutely ridiculous state of sharpness. As sharp as a good straight razor. just a bit of Vaseline rubbed on keeps them from rusting even the smallest amount. It's nice to see they will take so much abuse like in your 2x4 chopping test! I especially liked that.
Great video bud! No bs just right to the point. For myself, in my area of Newfoundland, Canada, carbon don’t work because we are surrounded by salt water. It also means there is a salt content in the air. Carbon is way too hard to maintain. There is just not that much difference between the two steels that warrants the extra work of the maintenance of carbon. Cheers!
You need to complete your testing after sharpening both knives. I suspect that the carbon steel blade will sharpen much easier making it an easier blade to maintain in the field. Both are fine knives but suited for different environments.
One rarely sees a interesting and entertaining video here. I mean, sometimes this happens, in two different videos, but very rarely within one. Hilarious editing and choice of music. If I were in the U.S. I would certainly buy one through your link. Keep up the good work.
Me: cuts up two stips of carpet Everyone: lmao, y u cut up all your carpet!? Me: cuts up a couple hundred square feet of carpet to make my archery target Everyone:
Great test, thanks! The argument between carbon vs stainless will never be put to rest. The way that I look at it, the ultimate determining factors are going to be your preference and your environment. If you live in a wet/coastal area, choose stainless. Otherwise, go carbon... IF you want to. Both will cut.
Nice Demo vid. I have the carbon steel Morakniv. It rusts like crazy but It's my constant companion and "go to" cutter. Just brought the edge back with my Gatco sharpening kit. I now want the Stainless version.
The stainless is harder to sharpen by a significant margin and thats one of the main reasons I usually use the carbon, sacrifice a little edge retention and rust resistance for ease of sharpening.
I am going to agree with everyone else here. Great video brother! 😄 You made me laugh, had great content and your editing skills are rich! Looking into a budget knife and you helped me decide. Thank you.
Nice work! I did some tests with the newer craftline blades and came to the same conclusion, the stainless definitely held an edge better. However the carbon seems much easier to sharpen.
A great comparison with realistic tests, well done young man please keep going with the videos, informative and entertaining. I subscribed, hi from the UK..
Thank you for not cutting up cardboard. Cardboard is something a person wouldn't cut miles of in real life so those tests tell me next to nothing. Same for the rope tests. I've had to cut carpet many times in my life and your test gives me real world information. Like your vids. Keep up the good work!
i pefer carbon anyway. It may get dull sooner but give it a touch with the steel bar, and you're again in business in no time. Looking at the sharpening time between cutting work time, in the end you had work with a keen edge more time with a carbon blade than with a stainless one,
Great vid, and kudos for your persistence! The algo pulled you up as I was watching a Kyle Noseworthy piece on restoring a Mora, so chalk one up for RUclips. I've subscribed because of your work on this video, and look forward to exploring your channel. In general, stainless steel knives are hardened to a higher Rockwell than carbon steel knives from the same manufacturer. As you found, Stainless tends to keep its edge longer. The tradeoff is in ease of sharpening, and in the ability to keep a knife's edge maintained between sharpenings. I am a carbon steel guy, but my kit includes a small steel in the same sheath as the knife, as well as a small Washita stone in my weekend kit.
I'm right there with ya, I almost never carry the stainless. carbon can be touched up in minutes on a little field stone while sharpening the stainless quite the endeavor without a full sized sharpening system.
@@TheElvenArcher Yes, it is. But many don't know that and it could lend itself to a new video for you and a sharing of knowledge that seems to be vanishing in our culture. How to properly sharpen a knife. Just sayin'.
Great test. Very entertaining. You settled a long debated question quite well. I live in the swampy hell that is Florida, and now I know (at least with the Mora Companion) that stainless is the way to go.
I just butchered a big ol buck with each of these. The carbon gets razor sharp with very very lil sharpening and stays sharp for an outing of skinning or butchering but needs a touch up. The stainless is good for an entire deer but at the end she is full AF and will take u 25mins of sharpening to get it back to near where it was from factory. The carbon getss scary sharp tbh. Like a scalpel
In theory, carbon holds an edge better than stainless because of its higher carbon content. Maybe it was once true. This is no longer true nowadays. Stainless steels have evolved by adding new elements and it is up to the buyer to buy according to their needs. Never underestimate the humble and cheap Sandvik 12C27. Due to its exceptional hardness, this Sandvik 12C27 will remain sharp for a long time and will not dull. Hard steel is usually considered brittle. However, 12C27 defies this assumption. Sandvik 12C27 steel has excellent hardness even with 61HRC hardness, sharpen very easily and does not rust. I have made many knives with this steel, it was and is my favorite steel. Congratulations young man for the honest video. Rest assured, you've busted a myth about carbon knives.
Really liked your testing methodology. I own both but more of the carbon variety than stainless. Would have been cool to compare sharpening effectiveness after the initial test and then a repeat test after sharpening.
Both knives preformed better with fine cutting after I resharpened them because I removed the secondary bevel. It would be interesting to see if they sand up to the same abuse now though.
Wanted to take a second to thank you all for checking out this video.
If you're at all interested in purchasing one of the knives shown in this video, please consider using these links to help support the channel:
amzn.to/2CM6q1y (carbon)
amzn.to/2NINiT5 (stainless)
The cost is the same for you but I get a small commission on each purchase which will go to helping me produce better videos in the future.
Edit: as it has been brought up several times, the carbon steel is actualy c100.
Great video,
by the way...The stainless companion is 2.5 mm thick, carbon is 2mm. The companion HD carbon is 3.2mm
Keep making videos young man! You have a knack for it. Not everyone can make a video like this enjoyable to watch all the way through.
truthmefree just adding your statement is ...an understatement. Fine line between forced, fake, campy and REAL potential.
I have to totally..AGREE! the whole time I'm watching im thinking.. this is the best commentary I've ever seen on a vid..you definitely have the knack for this...keep it up!
Ya good job man great vid
Agreed!
5 years later its still a great video. Great work man.
This is the best Mora knife review I have ever seen.
This is really selling me on their stainless steel for sure.
Mora use 3-4 different steels, mainly 3, Sandvik 12C27 for the majority of their stainless blades, UHB 20C Carbon for most of their carbon blades, but they also use laminated carbon steel on a few of their knives too, Which is a 61 HRC steel edge laminated with 2 jacket softer steels around the sides. The Sandvick 12C27 they use ont he majority of their stainless blades is a razorblade steel which was specifically made for razor blades which has a very fine grain structure and high edge stability at shallow grinds. The 14C28N is also a Sandvik steel which was developed by Sandvik and Kershaw knife company to use in folding knives, it is a modified version of 12C27 razorblade steel with added Nitrogen to increase the hardness at low carbon content.
Hope this helps, good video.
That helped a ton, thank you
Loved this video man, you have great charisma on camera. Not just the same old knife review, not some guy rambling for 10 minutes. Well planned and well executed. Informative and enjoyable. Keep it up!
axons 100% agree with you
@@ashourdanial515 yes!
i agree 👍🏽
despite there are many dedicated retention testers, I found your comparison and the way you did it really great, valid, and informative. Thank you 🔪
Haha this was highly entertaining. I hope you had fun making this.
Nice. Your testing was pretty darn thorough. Too many big RUclipsrs don't take the time to perform practical tests in regard to edge retention. Cutting through carpet a predetermined number of times seems like a great way to test and fairly compare the edge retention of different knives. Keep up the good work.
i don't know why anyone would give a thumbs down, it makes me so angry when someone is out there busting their balls doing a proper knife test, i wish they were more people out their like you, i know which knife i'm going to buy, hats off to you young man, excellent video and some good humour thrown in their as well.
I watch tons of knife vids, and you did a better job than most.....Nice Job.
Es de los reviews mas honestos y no pretenciosos que he visto jamás! excelente video!
I loved this video so much :D I came for the info about the knives and stayed for your personality and talent. :D Keep on going strong man.
you managed to be both genuinely funny and make a good, useful knife review, hat off to you good sir
Just found this video randomly recommended to me, love the humour and the editing was ok.
Ya just earned a sub buddy boy.
I bet the carbon steel will bring its edge back easier though
You should have just as many subscribers as over-rated knife reviewers. Your funny and your videos are enjoyable to watch! I hope you gain a lot more subscribers over the years. Good luck!!!!!
I am and have always been a fan of a good bush craft knife. I currently subscribed to DBK and watch all their comparisons and knife testing. I’ve got to say I enjoy watching your comparison. It was a simple and accurate test and clearly showed the difference with no tricks up your sleeve and no biased opinion. Just wanted to say… Job well done! Thanx. Mike
Kid, I gotta give it to you. Kudos on the editing!
That was one of the most enjoyable knife reviews I've watched, as well as being extremely informative. You really know your stuff!
Oh, before I forget - deipnosophist!
Oh that "Out of body experience!!!"
This senior citizen wants to commend you on a wonderfully entertaining and informative video. Keep up the good work. If I ever need some carpet remnants cut up.... relax... I won't call to burden you with the task.
The comedic edge you brought to your video was wonderful and the William Tell Overture was a great touch playing over your task. Enjoy life, good luck to you, and take care!
Thank you for enduring what you did for this test. GREAT sense of humor, and just an enjoyable video to watch. You deserve the hot chocolate.
Your Video answered my question about Stainless vs Carbon. I was hesitant on which to purchase.
This was pretty damn funny not gonna lie. I know this was made a year ago, but keep up the good work.
You're a funny young guy, for sure. I enjoyed this very much! Owner of, oh, I don't know, maybe a dozen or so Mora knives, I immediately clicked on your click bait title. I was surprised both by delivery of information and the results. I have both stainless and carbon Moras and I consider them the best all around outdoor knife in existence. I have some very expensive knives in my collection but I find that my Mora is always the one I reach for. It clips on and off my pants pocket without having to frig around with my belt, is easy to sharpen, doesn't frighten store owners or Wal-Mart shoppers when I wear it into the markets, inexpensive enough I don't sweat losing or breaking it (although I've never done either) Thanks so much for the video. You have a new subscriber and look forward to more videos!
Now see which is easier to resharpen.
MRod the carbon is much easier to sharpen
TheElvenArcher carbon also breaks more easily. I've bought many machetes made of carbon steel. They all broke shortly after.
@@vitalityfox Not true. Carbon steel is typically tougher than stainless steel which is usually more brittle (there are ofcourse countless versions of each steel and definitions of "toughness") This is one reason machetes, axes, pry bars, shovels, etc are made out of tool steel aka carbon steel. If you put carbon vs stainless machetes head to head the stainless would usually break first (if you could even find a stainless machete). You might want to find a better quality machete (Imicasa, Tramontina, Condor, Ontario, etc) or use a different tool or technique. Quality Imicasa and Tramontina machetes can usually be found for the same price as a Chinese hardware store or walmart special machete anyways.
@@johnsonpink6002 You're right, I used Ontario Knife's machete for more than a decade (the18" blade is my favorite but my 12" blade is great for concealed carry... just joking, right?)
I totally abused both of em, for stuff they aren't design for. I did hit tons of rock while slashing the soil, when I have no pickaxe. Dig with em. Slash poison ivy's roots straight into the ground. Used as prybar. Throw 'em with my throwing knives and other absurb usage. They are still perfect after edge rework and I can shave and cut thin slices of onion with my 12". Can't figure how it's possible to break 'em...
@@vitalityfox
It's more like what application do you use it for.
Does rust , water and corrosive chemicals plays as and important factor in the buyer's scenario?
Does dulling & sharpening frequently as needed also plays in the scenario ?
Carbon steel blade are definitely quicker and easier to sharpen than stainless steel.
If the blade were abused with blade chips. You will found chipped carbon blades are much easier to bring the cutting edge back than stainless steel.
You pick.
You pay !.
From a Metallurgical perspective this all checks out!
Stainless: contains Hard carbides that aid wear resistance but embrittles the steel
Carbon: Basically no carbides, very fine grain structure, so it polishes nicely and is super tough!
You actually put some work into this one, both working the knife and the editing. Nicely done!
No way I wouldn’t have thought of this outcome. Great fair test well done.
Loved this video. This guy is funny and the video was well edited! I wish more review videos could be like this.
You do an excellent job with your videos man. Production is way up there..... Had me rolling and learning.
Based on your test results, I agree. I’m glad I didn’t have to do the tests-good job!
Dude,.. you are hilarious, witty, talented and a blast to watch! My boys are motivated to make vids on par with you so keep up the good work and keep having fun!
Gotta say this was much more entertaining than a lot of the other reviews I’ve watched. Keep it up man. I definitely enjoy your sense of humor. Subscribed
Nobody does this kind of test. I'm so glad you did this I'm subbing. Great content, gonna go buy a mora light my fire stainless now
A good choice, I can't say I was a fan of the integrated Ferro rod (it's really small and hard to use) but it should still serve you well.
I have both types of Mora knives and they are a very good value. It was interesting to learn the stainless was so good. Thanks!
LOVED the music! It showed a great sense of humor.
I know this was years ago, but I APPRECIATE YOU.
Genius. Absolute genius. Please make another video!
Keep making videos young man! You have a knack for it. Not everyone can make a video like this enjoyable to watch all the way through X2
Great video! You did the work so we didn’t have to. And I was highly entertained! I’m a fan!
Loved the video! You answered a question in a way that any of us could have. I love down to earth. I'm learning about fixed blade knives after all. What's more down to earth than that?! But you suffered the pain for me, and you made the learning enjoyable for me. Plus, now, I don't have to resharpen anything.
I have several Mora's in carbon steel. They are easy to get to an absolutely ridiculous state of sharpness. As sharp as a good straight razor. just a bit of Vaseline rubbed on keeps them from rusting even the smallest amount. It's nice to see they will take so much abuse like in your 2x4 chopping test! I especially liked that.
Great video bud! No bs just right to the point. For myself, in my area of Newfoundland, Canada, carbon don’t work because we are surrounded by salt water. It also means there is a salt content in the air. Carbon is way too hard to maintain. There is just not that much difference between the two steels that warrants the extra work of the maintenance of carbon. Cheers!
I enjoyed the comparison and your humor. New subscriber.
Hi there good test thanks for showing us.ive subd so keep up the entertainment, Greetings from Wales UK.
You need to complete your testing after sharpening both knives. I suspect that the carbon steel blade will sharpen much easier making it an easier blade to maintain in the field. Both are fine knives but suited for different environments.
One rarely sees a interesting and entertaining video here. I mean, sometimes this happens, in two different videos, but very rarely within one. Hilarious editing and choice of music. If I were in the U.S. I would certainly buy one through your link. Keep up the good work.
Best video ever. You gave real hard times to those knifes
Frivolity aside, that was actually some good testing. Great vid.
"Mom!!! Do we have another carpet?" Good job.
Me: cuts up two stips of carpet
Everyone: lmao, y u cut up all your carpet!?
Me: cuts up a couple hundred square feet of carpet to make my archery target
Everyone:
@@TheElvenArcher speaking of which, where did you get all that carpet for your target?
Great video, no fluff, straight to point.
This was the most enjoyable knife test that I have ever seen ! Oh, and I just subscribed 😊. Keep up the good work !!!!
Great test, thanks! The argument between carbon vs stainless will never be put to rest. The way that I look at it, the ultimate determining factors are going to be your preference and your environment. If you live in a wet/coastal area, choose stainless. Otherwise, go carbon... IF you want to. Both will cut.
Nice Demo vid. I have the carbon steel Morakniv. It rusts like crazy but It's my constant companion and "go to" cutter. Just brought the edge back with my Gatco sharpening kit. I now want the Stainless version.
Very good job, your a natural on camera. Keep em coming. Thanks for sharing. Bet the stainless is easier to sharpen. Ha
The stainless is harder to sharpen by a significant margin and thats one of the main reasons I usually use the carbon, sacrifice a little edge retention and rust resistance for ease of sharpening.
This video deserves my sub. Great quality review and humor. haha
I am going to agree with everyone else here. Great video brother! 😄 You made me laugh, had great content and your editing skills are rich! Looking into a budget knife and you helped me decide. Thank you.
Nice work! I did some tests with the newer craftline blades and came to the same conclusion, the stainless definitely held an edge better. However the carbon seems much easier to sharpen.
Dude do you have such a good sense of humor. I love it
A great comparison with realistic tests, well done young man please keep going with the videos, informative and entertaining. I subscribed, hi from the UK..
Creative presentation, good tests. Great job, enjoyed it!
great video man greetings from CHILE
Thank you for not cutting up cardboard. Cardboard is something a person wouldn't cut miles of in real life so those tests tell me next to nothing. Same for the rope tests. I've had to cut carpet many times in my life and your test gives me real world information. Like your vids. Keep up the good work!
i pefer carbon anyway. It may get dull sooner but give it a touch with the steel bar, and you're again in business in no time.
Looking at the sharpening time between cutting work time, in the end you had work with a keen edge more time with a carbon blade than with a stainless one,
Nice video bro... I picked the stainless based on this video... desert color.... 👍🏽 gave this video solid thumbs up
And I thought I was the only one to chase my tail ! Great video.
Thanks a lot for this funny and interesting Video!
First time watching your videos and you rock sir, bravo and well done
4:52 You're not you when you're hungry.
Hahaha dude! This video is freakin great! 🤣 I was legit laughing my ass off rn! Loved the kicking off the ledge part! 👌🏽
Outstanding Vid, Sir. Excellent creativity, love your sense of humor and I learned a lot.
One of the more entertaining knife reviews out there. Nicely done.
Great job! Your video editing was perfect in that you easily held my attention. And thanks for blowing past “unboxing”!
Great vid, and kudos for your persistence! The algo pulled you up as I was watching a Kyle Noseworthy piece on restoring a Mora, so chalk one up for RUclips. I've subscribed because of your work on this video, and look forward to exploring your channel.
In general, stainless steel knives are hardened to a higher Rockwell than carbon steel knives from the same manufacturer. As you found, Stainless tends to keep its edge longer. The tradeoff is in ease of sharpening, and in the ability to keep a knife's edge maintained between sharpenings. I am a carbon steel guy, but my kit includes a small steel in the same sheath as the knife, as well as a small Washita stone in my weekend kit.
I'm right there with ya, I almost never carry the stainless. carbon can be touched up in minutes on a little field stone while sharpening the stainless quite the endeavor without a full sized sharpening system.
Just got 2 used morra knives online. Really excited
Good video! But, at the end, I was left with one question. Now that they are both dulled, which one is easier to sharpen?
the carbon is considerably easier to sharpen
@@TheElvenArcher Yes, it is. But many don't know that and it could lend itself to a new video for you and a sharing of knowledge that seems to be vanishing in our culture. How to properly sharpen a knife. Just sayin'.
that video is certainly in the works, just haven't had the time for video making in the past few months, fear not though, it shal be done.
Way to go buddy. That was both entertaining and I learned something. Keep up the good work.
Very good video. Good luck and keep em coming.
Best knife review i have seen so far, after watched your video, i decided to buy the carbon steel one, and i love it, thanks very much
They are unbeatable knives for the price. I have several in different kits as well as a beater that I use in the workshop.
Truly great video!
Damn that was a workout! Good job on the carpet strips. They were almost all identical in width.
you're a pleasure to watch. and 12C27 is soo underrated. stainless steel as a whole is dang underrated!
Bud! I flipping love your content haha! You're the man💪keep up the good work🙂
The "cliff kick" cracked me 🤣🤣🤣🤣🤣
I really like that harmonica sound, it kills me everytime 🤣
That would've made Billy Joel proud. 😁
Great test. Very entertaining. You settled a long debated question quite well. I live in the swampy hell that is Florida, and now I know (at least with the Mora Companion) that stainless is the way to go.
LOL! The William Tell Overture.
That was funny as hell!
I just butchered a big ol buck with each of these. The carbon gets razor sharp with very very lil sharpening and stays sharp for an outing of skinning or butchering but needs a touch up. The stainless is good for an entire deer but at the end she is full AF and will take u 25mins of sharpening to get it back to near where it was from factory. The carbon getss scary sharp tbh. Like a scalpel
Great video...made something boring like a knife review funny. Great info, thanks!
You did a really great job! The little details you added are fantastic
I was skeptical at first, but by God, now I do feel informed. Somewhat informed. I've made up my mind to just go for the Condor Puukko.
Keep making videos! Great stuff! You have a talent for it and there are so many knives and so many tests that can be done. Great test.
In theory, carbon holds an edge better than stainless because of its higher carbon content. Maybe it was once true. This is no longer true nowadays. Stainless steels have evolved by adding new elements and it is up to the buyer to buy according to their needs. Never underestimate the humble and cheap Sandvik 12C27. Due to its exceptional hardness, this Sandvik 12C27 will remain sharp for a long time and will not dull. Hard steel is usually considered brittle. However, 12C27 defies this assumption. Sandvik 12C27 steel has excellent hardness even with 61HRC hardness, sharpen very easily and does not rust. I have made many knives with this steel, it was and is my favorite steel. Congratulations young man for the honest video. Rest assured, you've busted a myth about carbon knives.
In the end it appears that Mora knives are simply a very good knife regardless of which one you buy. I bought one myself and like it very much.
I've had five or six different models, both stainless and carbon steel, and they are all excellent value for the money.
Deipnosophist.
Very entertaining video. A little bit of original humour goes a long way.
Which is easier to sharpen in the field would be nice to know.
the carbon by a wide margin
It's my first video to watch of yours and just had to subscribe !!! keep going !!!
Amazing, informative, and very entertaining video.
Excellent job, Thank You!
Thanks for saving me lots of time, I have both knives. I like to use the blue one in the green sheath. Not sure why there's not more subscribers.
Really liked your testing methodology. I own both but more of the carbon variety than stainless. Would have been cool to compare sharpening effectiveness after the initial test and then a repeat test after sharpening.
Both knives preformed better with fine cutting after I resharpened them because I removed the secondary bevel. It would be interesting to see if they sand up to the same abuse now though.