Re: My New Favorite Knife (for now)
I have a Mora 746g in SS as was looking for a good trout knife. But now I want a #2. Some are listed as laminated steel and others laminated carbon but is there a difference? Darn my head is spinning with all the options. The 746g seems like a fine blade and good handle for my big mitts but so far only used it in the kitchen. Just how does one sharpen the world famous “scandi grind" as haven’t gotten the chance to beat on this knife? I mostly use the Lansky I-GOT-NO-SKILL system for my other knives but would it work here?
How does one keep the Mora non stainless blades from rusting. My Ka-Bar does ok with a bit of oil.
Last edited by Woods Walker; 03-15-2010 at 09:26 PM.
Reason: added a question.
WARNING DO NOT TOUCH HOT STOVE
-----SEVERE BURNS MAY RESULT------