Mora Carbon vs Mora Laminated Carbon Sloyd Knives
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- Опубліковано 5 вер 2024
- The Wood Tamer discusses the difference between the newer Mora Carbon knife compared with the Mora Laminated Carbon Sloyd Knives and explains why he prefers the Mora Carbon version.
The Mora Carbon 106 and More Carbon 120 can be purchased via our website:
www.woodtamer....
The laminated steel is better for one reason. The core is made up of O1 steel at a higher hardness than the 1095 analog steel they’re using in the basic carbon model. A higher hardness means it will take a keener edge and hold it longer. O1 steel, even at the same hardness, is an upgrade in edge retention on its own.
The “flex” thing indicates that even though the knife is at a high hardness of Rc 61-62(vs 58-59 of the basic carbon and that is a huge difference as it’s an exponential metric)that it will bend vs break when a side load is applied due to the softer steel sandwiched on the sides. It does not mean people are using them as filet knives. The softer steel also makes it easier to sharpen because you don’t have to abrade away so much of the harder core steel.
These are being phased out because people don’t fully understand what it is or why it’s beneficial. For woodworking the laminated steel is superior. For bushcraft go with basic carbon (though the stainless version in 12c27 is superior IMO) as they’re less prone to bending and can be beaten through logs. I have several moras of all types including the 137 and it has the best edge out of all of them. I have to get into the super steels like m4(Spyderco) and vanadis 4 extra(Bradford) at higher Rc hardnesses to beat it.
When testing out different steels you really need to use them for more than a couple minutes to sus them out.
That was interesting. Thanks for cleaning that up. What's a 137?
curious as to why you think 12c is superior for bushcraft.
I don't know the actual hardness of laminated Mora but I can say that edge retention in practice is in the order of 57-58 Rc and by no means 61-62. O1 has a relatively small amount of soft iron carbides which does not contribute as much to edge retention. Low alloy steels in general (1095, 52100, O1, W2, etc.) have relatively poor cutting edge retention. I have several months of work with laminated Mora to be able to say that it "has the name but not the grace". I finally bought the Lauri PT 80 with 80crV2 steel and forgot about the whetstones.
Thank you for making this video. I was a little alarmed last night when I started planning for an upcoming carving class and realized my old faithful 120 has changed! I think I can give my students the carbon 120 without any problems. And it will cost them less money to get started in wood carving.
I wanted a laminated 106 to match my laminated 120 and couldn't find a 106 laminated anymore. I could only find a laminated 106 blank, so I'm waiting for that to arrive to make a handle for.
You cleared it up for me, thanks!
I bought the morakniv 120 from you guys, it's a pretty versatile knife I think, I haven't made any spoons but made some basic shapes from branches. Also liked the camo packaging you guys put in the box 😂
Super helpful, thanks! I was wondering whether to choose one over the other and why.
I am glad it helps Sharon.
great clip mate, I was wondering why the carbon one was being released 🤙
Glad we could help clear things up :)
Laminated meterials have usually weakness in terms of flexibility contrary to common belief.But it doesn't matter I touched to some wood with that little 120 that a sane person would only touch with an axe and not an expensive carving axe, a fireman's axe and in such a high feed that probably only a gasoline chainsaw can outclass and yhe the knife haven't bent.It was a laminated one and i will get the 106 as well if my wife won't slit my throat with the smaller one.Too many knives around , reclaimed wood chips around etc etc 😂 we will see.
I have two of the laminated moras, sadly I cant find them anymore. But one thing I noticed, is just how fast the laminated steel rusted. Normally laminated steel has a carbon core and two outer layers of more rust resistant steel. But not in this case. I bought two of the knives, set them on my woodworking table for about a week, came back and was like if sht! On both knives the outer layers had completely rusted over while the inner layer was completely rust free. How strange not sure why they would ever make a knife like this
If you were doing a lot of ‘bushcraft’ carving using dry Eucalypt/gum sticks (very hard wood but so plentiful around my area), mainly cutting various notches, toggles and shaving feather sticks for fine tinder etc
What mora would you recommend for these tasks in the Australian bush but also practicing these finer bushcraft skills like doing ‘try sticks’ at home?
Mors Kochanski recommended the Mora Classic as the best all-round ‘survival knife’ for all task from fire prep to making primative trap parts etc in the US/Canadian woods, but I want something more specific for carving than the larger tasks a ‘one-tool-option’ may also need to do to some degree, and also Australian woods tend to be much harder and knottier than woods in the US/Canada.
I’m thinking a Mora 120 carbon rather than a Mora Classic carbon or Companion stainless which are more commonly used for all-round camp tasks? I imagine the shorter blade of the 120 would give better leverage through hard wood? Or would a Companion or Classic be just as effective but with more utility for regular use? (The rounded wood handle on the Classic and 120 looks comfortable for extended use)
I could use other tools for food prep, use in salt water or for cross cutting fire wood etc
Thanks for any suggestions advice
A laminated blade is easier to sharpen since you’re only abrading a small core of hardened steel and a larger portion of soft steel. With a mono-steel blade you’re going to be abrading all hardened steel which takes more time, uses more if your abrasives, etc.
Hi Temujin, I honestly don't think that you would be able to tell the difference between sharpening a laminated blade vs a carbon blade. The laminated portion of the bevel would on make up 1/2 of the bevel if that.
@@woodtamer1111 As someone who regularly sharpens laminated blades, mostly traditional Japanese kitchen knives with soft mild steel/iron cladding and high carbon cores, I must respectfully disagree. The difference in the speed of abrasion is fairly noticeable in my experience as compared to a similar knife of monosteel construction (of similar hardness).
@@temhawpin The surface area of the bevel of a Japanese kitchen knife would be massive compared to slöyd knife. Thank you for your input.
Ya I own both, there is no difference in sharpening or edge retention
THANKS !!!!!!!!!!!!!!!!
Hello carving friends, the laminated steel of the oldschool mora knives is NOT a gimmick, and has nothing to do with flexibillity, as stated in this video. The purpose of the laminated steel is that it will make it much more easy to sharpen and maintaine, because the hard carbonsteel is surrounded by softer stainless steel!
So if your stropping the knife yourself; then the laminated steel if far supirior
Hi mort ma, Thank you for your opinion. I don't necessarily agree with you that it makes any measurable difference to ease of sharpening. Perhaps I need to time myself sharpening the 2 different versions but how I would make sure the knives were exactly at the same point (in need of sharpening) I don't know. My video is my opinion piece so it is great to get opinions like yours added to the mix.
I will say that the presentation of the Carbon knife verses the laminated knife straight out of the box is much better as the majority of the laminated knives I receive come out of their sealed bag with spots of rust on them that I have to clean off prior to shipping to customer verses the Carbon which arrives spotless every time. I have also received multiple delaminated knives back from customers, not ideal. This part is factual based on my experience with hundreds of Moras.
@@woodtamer1111 also depends on what kind of sharpening method your using, powertools vs handsharpening using stones and strop. if your in the field, you cant bring powertools.
I own both, no difference in edge retention or sharpening
Maybe rust resistance for carving wet green woods?
Hi
The new model is broader/thicker and not as good working in inside curves as the laminated one. Why did Mora change the shape?
Yeah, I don’t know either. I guess at least with it being the same steel the whole blade that “if” you wanted to reshape your blade for your needs you could 🤷♂️
I don't think Mora made the laminated steel to sharpen any easier. Besides, the Scandinavian sharpening in connection with the small blade makes sharpening a game. From personal use I find the 120 carbon better in tip retention. I find the Lauri PT 80 with the excellent 80crV2 steel to be the better of the two knives. Nice and objective presentation.
thanks
I am not a big fan of the sloyd style of knives for wood carving. Much prefer a full flat blade. I have one Mora sloyd knife I use occasionally for heavy stock removal, but for any level of detail, a full flat blade seems to cut cleaner and quicker. Mora's are way too thick. I also find a full flat blade easier to strop.
Once sharpened from the manufacturer, none of my knives ever go on any kind of sharpening device other than a strop unless I drop or otherwise damage the blade .
I think the main difference is how brittle the carbon version it. Lamination helps prevent chipping of the edge.
I will have to disagree with you there. The lamination is no where near the edge. A laminated edge would not hold an edge.
@@woodtamer1111 Good to know thanks! Perhaps it makes the blade stronger against breakage such as prying or baton use. Although if you break a carving knife you are doing something wrong. I can see this being useful for their larger knives.
@@CampfireKodiak for sure.
el laminado es muy superior pero mucho mas caro de producir por eso lo estan retirando y dandole mas enfasis al de carbono pero no tiene ni punto de comparacion a la superioridad de el laminado
But they are all advertised as laminated steel. What is the laminate model number?
Hi John, I don't think they are all advertised as laminated. You will find that the Carbon Moras are generally presented as eg Morakniv Carving knife 120 (c) the (c) indicating Carbon.
Which one do you recommend?
do you mean 106 vs 120? If that is the case, my personal preference is the 120 because I like the rounded belly from tip to heal of the knife (the cutting edge).
@@woodtamer1111 The mora 120 comes in either laminated carbon steel or carbon steel
@@jjm6187 I prefer the carbon steel. It is cheaper and does exactly the same thing as the laminated.
As you’re admitting in the video you have no clue what the difference is between the two knives…
The laminated knife uses a better quality steel at it’s cutting edge-I think it’s O1 tool steel;
Because the blade is laminated the core can be tempered much harder than the plain carbon version 61-62Hrc vs 57;
Because only half of the bevel is made from hardened steel and the rest is made from softer steel the knife can be sharpened easier or just as easy as the plain carbon steel knife.
To summarise the laminated steel knife will hold a sharp edge for longer than the non laminated version.
Hi Super Balaur, I am admitting no such thing. Tempering and hardening are 2 separate processes. First the steel is heated up and then quenched which creates the hardness and then in a second process it is heated up to a certain temperature (Mora does share their heating and tempering processes anywhere that I have been able to find) and the steel is allowed to cool at a slower rate. This second step takes the brittleness out of the steel otherwise it could potentially shatter like glass and the cutting edge would chip easily.
When it comes to sharpening I can't see how you could possibly measure how much easier it is to sharpen one over the other as the difference would be minuscule as they are only 60 and 80mm blades perhaps if they were swords :) ....
Anyway, I think it is great that you have taken time to add to the conversation thank you. I want to keep all conversations open, informative and nice. I hope you have found the knife that works for you. Happy Carving.
Ya I own both, there is no difference in sharpening or edge retention, sorry
Laminated version is 2.7mm thick.The carbon version is 2.5mm thick.There is a diferens in carving and sharpening.I prefer the new version,never was a fan of laminated blades.But sayng there is no diference really pises me of,because there is diference.Never mind,a good video,thanks!
Spoon carving 🍼👶🍼