Mora Spoon Knife Review

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This video is a review of the Mora spoon knife. More specifically, it is the “Mora Eric Frost 164 Woodcarving Hook Knife”.

Find out more about this spoon knife here!: http://amzn.to/1bd0DPV

I have mixed feelings about this knife. Out of the box it was not as sharp as I like. The blade was also a bit corroded and needed to be polished. My gut tells me that it may have been on a shelf for quite some time though as others I have seen with this knife have had little complaints.

I purchased this knife because I have had a growing interest in bowl and spoon carving. After sharpening it, I have been able to complete a spoon in hard maple, and have now grown to love this thing. Having a curved blade makes sharpening a bit more of a challenge, but once you do sharpen it, it holds the edge fairly decently.

The blade is carbon steel and is a bit over 2 inches in overall length. It has a single chisel bevel and would particularly be best suited for a right-handed individual if you ask me.

The handle is made of a nice birch and fits very well in the palm of my hand.

Overall I would suggest this knife to folks interested in getting into spoon or bowl carving. For the price, you really can’t beat it and there aren’t many manufacturers of spoon knives anyways 🙂

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If this is your first time with us, my name is Dave, and David’s Passage is the name of my vlog. This passage in life started with a desire to share my love of the outdoors with the world. My hope is that those who tune into my videos will be inspired to venture out and enjoy all of creation for what it’s worth. This video blog features videos on an array of outdoor-related topics, as well as DIY projects that might just help you more fully enjoy the outdoors. New videos come out on Tuesdays at 3pm EST, so please subscribe and be on the lookout for new content soon!
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Comments

sniperhat1 says:

Looks like it's getting a patina. Force it to protect the blade.

Sam Paechter says:

I was given one of these for my 18th and it came razor sharp

Dave Lester says:

I would like to see it compared to the S version that has two sided blades.

1978ajax says:

I think it's a shame that so many who are clearly novices take it upon themselves to criticize a tool they obviously don't understand, know how to use, or have any experience with. You will find many videos here of highly experienced users of hook knives who, while they state clearly that more expensive knives can easily be had, this Mora is perfectly capable of the tasks it was designed for and is unbeatable value. Good luck with your learning.

Dominic M says:

I own a 164 as well and found the same things to be true. It comes sharp enough to use, but sharpening this thing – for a beginner like me – is not easy or fun. And it needs sharpening pretty much right away. Compared to the 106 I bought with this one, its really underwhelming and dull. I'm very much looking to purchase another spoon knife somewhere to get some contrasting experience. In Mora's defense, this has been the cheapest hook knife I've found other than a ukranian one that needs posted.

Johnnyofree says:

Does it have to come to a point to be able to make a spoon?

Joseph Montz says:

I agree. Just got one and it wasn't as sharp as it should have been. Perhaps as a safety issue as it came without a sheath

Randal Flagg says:

You should always work with the grain just saying

Ve11a says:

its called a burr happens with thin metal

clint wilmoth says:

also what you may have gotten is a factory second, with mora and many other companies they wait until after the knives reach a certain point in their production to check them for the quality they want, some companies will sometimes sell at a discount the ones that didn't quite make the grade to make it to retail sale. these "seconds" will many times be scooped up by companies like amazon or others and sold at near full retail online. just one reason i don't buy anything online.

clint wilmoth says:

a couple suggestions for you here, first go get yourself some wet or dry sandpaper in various grits up to 2000 for a final grit, get ahold of a hardwood board aprox 1×3 and glue yourself a piece of 8-9 oz leather to it(to act as a bit of a softening pad) then either wrap the board with the sand paper or otherwise attach it to the board. use this to "grind" down that crappy factory grind angle trying for more of a smooth convex edge, once you get it shaped, progress thru finer grits until you reach the 2000 grit, if you havent glued the paper to the leather you can now get some polishing/stropping rouge and rub it into the leather and strop the knife to a razors edge. as far as the back edge is concerned i would take a file to it and just round over that edge and mabey smooth it a bit with the sand paper. if you are even a little patient and willing to put in the time you can turn that spoon knife into a spoon light saber(well almost).

Jack Hadaki says:

Not really corroding, it's oxidization (or scale left over from the forging process, it protects the blade from rust)

Joe Mickelson says:

What kind of wood do you use?

Rick Schuman says:

I can't seem to get mine really sharp in the way I could with my Frost knife, which, by the way, was made before Mora took them over.

Bill Sutherland says:

Yep, you have a diamond in the rough. As someone mentioned, round the bevel a bit, adjust the back of the blade to feel comfortable when pushed with your thumb, sharpen slowly with a curved stone, and strop to a razors edge. Be patient, you have a very nice blade and there are numerous safe techniques in which to use it. I have been carving for 48 years, and every blade I own needed tweaking.

Ilias Hrissikopulos says:

i feel that you have gotten a knockoff because i have heard that there are many knockoffs sold on amazon.com

NugatoryDreadnought says:

I really think that you may have gotten a bad egg I've had mine for about a year works perfect didn't have to sharpen out of the box and that wasn't corrosion not sure how you thought that but yeah probably just a bad one.

bob kirk says:

The Blacking on your blade is what is left over from the forging process,(some people have added that it is added afterwards, it is't ) Traditionally Scandinavian knives have this left on for protection also tradionally knives are all sharpend by the user, is a kind of right of passage, (boys to men) Don't be offended, it's just their culture, I can say that Yes it is high Carbon steel but who knows which, maybe only the "Smithy" These are a notorious nightmare to sharpen and keep sharp, that's why after losing a thumb I gave them up!! you could try the Burning ember trick to help with carving harder woods. Keep at it , Good luck

Rebecca Thebo says:

it's your job to hone the blade……."A GOOD CRAFTSMAN NEVER BLAMES HIS TOOLS !"

The_kid says:

I bought one buts it's not sharp at all how did you sharp yours

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