Okay <img src="/images/graemlins/laugh.gif" alt="" />

I'm a big fan of those Moras. They're not tough, but they are incredibly sharp, thanks to the single bevel and narrow angle of the edge.

To sharpen it, you can either do it the long way, or do it the easy way... The long way is with japanese whetstones, starting with 1000 and slowly working up to 8000 (mirror finish). That gives you a beyond shaving sharp edge.

The easy way it to just sharpen the wide bevel using either a DMT card, or an EZE-Lap, or even 600 grit metal sand paper. Then you steel it with the steel you prefer (some even use fence wire or the back of another knife). That creates a very small secondary bevel that makes your edge a lot more durable, without taking away MUCH of it's sharpness. You still get shaving sharp, but not beyond shaving sharp. your choice <img src="/images/graemlins/laugh.gif" alt="" />

As for oils, I just cut dry sausage with the Mora all the time, so it's covered with an edible fat film. You can use just about anything, from butter to olive oil... Just put some on a cloth and wipe the blade. That does it, as long as you keep your blade pretty dry.

Cheers,

David