Stainless in Mora seems to be decent. Is it really just a choice of rust free or go with carbon for easier sharpening? Is the stainless really that much harder to sharpen? I know carbon can spark when hit with a rock it eh.
I have a Mora Robust which is my main Knife for the next few months. It's Carbon. I have noticed a serious difference in the toughness of the Carbon steel compared to the Stainless. It holds up better to splitting and easier to sharpen. But that's not saying much because the Stainless is very easy to sharpen as well, just takes a bit longer. Either one is great. If you just wipe down the Carbon steel before you put it away, it will form a patina, which is a protective coating that comes from the liquids and oils of the plants and woods you cut. So I haven't had any rusting on my Carbon steel Mora at all. Just use some proper care. Either is a great choice.
Add a comment...