They cut well due to their geometry, although the primary grind is thicker than I like. The blade is thin, but the saber grind is pretty thick, limiting cutting efficiency. It does the job, though, and protects the edge from damage when cutting wood, which seems to be one of the primary design considerations.
I prefer a full flat grind with a thin edge bevel and a microbevel. It tends to cut much better than the Mora's saber grind
Different mora's have different grinds. My mora 511 certainly does. I am afraid I am not very good recognizing the different mora flavours, but I have one model with a saber grind and several with full flat grind.
I'd love to try the full flat ground ones, any more info on them? Thanks!
Sorry about the late reply, my knives were scattered all over the place...
I haven't been able to find out which of my mora knives that have the saber grind. All I know is that is one of the "modern" moras with plastic handle and it says "stainless steel". It looks somewhat similar to the venerable 860 clipper, but it's not.
My moras with flat grind are the 860 clipper (stainless), the 511 (carbon) and the 546 (stainless).
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