This forum should be officialy declared a financial hazard!

Every item mentioned in this or other threads is very well worth of purchasing. Unfortunately, my credit card is not linked to a bottomless bank account...

I hope to develop some kind of self defence machanism over time...

Good luck with that

Montanero, thank you very much! That is quite flattering...I would propose that they modify the Robust (or the Companion Heavy Duty), putting a ferro rod in the handle a la the LMF. I now they have models that include a ferro rod attached to the scabbard, but I really like the rod as part of the knife itself.

Don't worry. After all, we are only proposing the purchase of absolutely critical essentials, critically vital to bare survival during absolutely adverse circumstances...What better way to spend money??

Mine is the Robust High Q which is a much different knife from the standard Robust. As far as I know, it is no longer being manufactured but it is very similar to the Companion. I just preferred the handle shape of these blades. They are a great second tool option with a heavier blade or as a standalone blade if you are going out for extended periods.

http://www.workwearcanada.com/featured/feature.cfm?feature=9

For those still looking, the Mora Robust High Q is also available on Amazon. It’s almost identical to the Mora Companion HD -- blade length, thickness and blade/handle profile samo-samo. The color is different, but they could easily have come from the same mold. I like this because it means I don’t need to buy one

The thicker Mora blades aren't much fun for food prep, which is the OP's interest.

I have a stainless Frost's/Mora Clipper/Companion, the thinner one, that would cover both bases adequately. Especially if you take it to a guy with a belt sander and smooth off the hard angle at the top of the Scandi-grind. That would make it equivalent to the Chef knives in most restaurant kitchens, which are thicker than consumer knives in order to last a long time despite weekly mechanized sharpening.

BTW, I know several guys who like a Mora/Rapala/Frost's 6-inch fillet knife as their go-to kitchen prep knife. Sharp, handy, and manly.

There is a good review of the Morakniv Bushcraft at thetruthaboutknives.com/. Good detail on knife construction and how well it holds up.

I guess I'll be the wet blanket! Bear in mind that this comes from my being a chef by trade, so it may not apply to everyone. But to me the attributes that make a knife good for bushcraft are not the same ones that make a good kitchen knife. Again, this is based on my experience as a chef. A professional cook will hold the knife in a pinch grip, thumb and forefinger on the sides of the blade. Cuts will usually be made in a slicing motion or by rocking the blade tip-to-heel. Generally the latter is the method by which most chopping is done, and that technique is predicated on having the traditional chef knife profile.

Still any knife can cut food! I would prefer a thin blade and ideally not a scandi grind (for food). It probably goes without saying that while I love burning fatwood I would rather not have pine resin in my food!

Even though the Scandi grind isn't ideal for food I do love Mora knives. They're towards the cheap and cheerful end of the price spectrum yet they're high quality and will do most anything you need to do. Recently I purchased a used Mora Garberg at a price I couldn't resist. While it's expensive for a Mora, my initial impressions are that it still offers a great value for what you pay!

Phaedrus, you're not a wet blanket. You are absolutely correct. For slicing meat and large veggies/fruit I also think a longer stainless steel blade does better than a carbon blade - I'd mentioned that earlier in this thread. The good news is that Mora stainless steel blades are great slicers - very easy to sharpen!!

For chopping onions, green peppers, and the like I prefer the chef knife like wide blade - so the edge is far below the handle. There aren't many outdoor knives like that that I know of.

If you're looking for a "paring knife" then I think most any shorter narrow blade will cover that task, but I still would prefer stainless steel for kitchen work due to the sanitation needs.