The TTAK Mora giveaway knives have been delivered to their new owners, and this 5.75-inch stainless ‘Long Clip’ knife has stayed with me for testing. Winners Steve Spaulding and The Last Marine Out both report that their Swedish steel is in hand and ready for testing. Get to work, gentlemen! That said . . .
I haven’t worked through the TTAK testing protocol yet. Although I’ve discovered that my Mora cuts newsprint finer than a CIA paper shredder. It also breezes through 3/4″ manila rope like a Jedi’s lightsaber. The Mora is simply the sharpest knife I’ve even owned, not counting a few elegant but fragile ceramic knives.
Around the kitchen it slices like nobody’s business. It’ll cut red meat so thin it’s translucent. The handle ergonomics are great, even when your hands are slick with chicken slime. But…
There’s a reason chef’s knives aren’t shaped like this: the blade is a bit broad and thick for a paring knife and it lacks the weight of a butcher knife. The Scandinavian grind blade also has a lot of cutting friction because the primary (and only) bevel is so long and flat.
Don’t mistake this for criticism of this knife’s quality or construction, however. I’m just noting that a hunting/utility knife isn’t particularly good at specialized food preparation tasks, which is kind of like noting that motorcycles aren’t good for towing boats.
Stay tuned for the full review after I slice up some cardboard and really try to destroy the edge.