- What’s in the box?
The knife and the sheath. That’s it. - Did you have to sharpen it out of the box?
No. But I did anyway. - What’s the steel like?
It’s pretty hard. Sharpening it from dull is time consuming. Better to keep it sharp and maintain it than work it dull and then sharpen it. - How did you test it?
I spent over a year using it on my hip as a utility knife and hunting/camping knife. So, I didn’t just go out and hack at some wood with it and prod at some soda bottles, or whatever other things people do. I stopped watching knife reviews because they got to be ridiculous.
I use it to open bags of fertilizer, which I found REALLY oxidize the blade quickly. I use it to break down small/medium game, skin, and then butcher the meat. I use it when I bring home a rotisserie bird from the grocery for a fast meal. I use it when I need to cut hay bales or open amazon boxes. Daily tasks.
The biggest takeaway you can get from this is that you are probably used to a stainless steel knife and it will take some adjustment to use a carbon steel knife for the first time or since the last time you did, if it’s been a while. The overall care and maintenance of the blade is the biggest factor.
The blade itself is a piece of genius. It’s great for breaking down animals or whatever you want to do. The 3.9 inch blade is great for doing more precise work right down to skinning apples or some light whittling. The handle is cushy but a firm surface to grasp.
I really like this Mora.
I’m not sure I ever got used to keeping the blade up to snuff, but that has more to do with how distracted and sloppy I can be than it being an actual inconvenience. Two minutes of honing and some oil, and it’s right as the mail after you use it to work at knife stuff.
These are a fantastic value at less than 15 bucks, though I understand that Mora has ceased production of the clipper. Good luck getting someone to sell you theirs. I won’t.
Good solid information.
Helpful post.