“Great” is a relative term. A great slicer will be thin stock and have a flat grind. A Mora can be an okay slicer in the field, but you will never see one in the hands of a serious chef/cook. Using a Mora for food prep in the field is understandable, but it is a compromise to avoid carrying to many different blades.

While at REI recently I found of all things an MSR Alpine Chefs Knife. Something to consider before thinking a Mora is a great slicer.

Agreed -Phaedrus is not a wet blanket. It is really great to have a professional opinion - very insightful...

Now for an amateur viewpoint. My slicing is much less extensive, being confined to slicing the wrapper that encases the goody that will be popped into the microwave. Depending on how hungry I am, anything from bare teeth to a nice sharp knife will work.

Stainless vs. carbon steel?? Does it really make a difference? Is blade thickness really that important, compared to a sharp edge?

The viewpoint of a Neanderthal who hasn't quite given up on stone tools...

Life would be boring without an heartful debate now and then!

Thank you very much for you professional insight.

Obviously, a true professional would never settle with something less than the perfect tool for the job. A chef's knife would certainly be the first choice in an ideal setting, i.e. my home, but the blade I'll use would be toted around for hours in a cramped space, and I would like something a bit less bulky and heavy, that can also be used for other purposes as well, if the need arises.

For example, during our getaways my friends and I use frequently knives to cut long stretches of heavy duty plastic wrap, the type that comes in those industrial rolls used to wrap pallets. We combine them side by side, then tie them to a balcony on one end and a fence on the other, to make a makeshift, waterproof roof for our courtyard during rainy days. It works wonderfully!
We use our pocket knives for this job, but I think a Mora would slice through the heavy duty plastic like butter.

That's exactly my understanding, Russ.

I did actually do this, during a recent overland trip in S. America. I used a kitchen knife, with a blade of about 4-5 inches. But a blade with a good strong spine ... Like a German steak knife. The idea worked very well.

Agreed! This has been a very useful discussion for me.