Mora Companion: Carbon VS. Stainless - Which is Better?

[@TheElvenArcher]

Wanted to take a second to thank you all for checking out this video. If you're at all interested in purchasing one of the knives shown in this video, please consider using these links to help support the channel: amzn.to/2CM6q1y (carbon) amzn.to/2NINiT5 (stainless) The cost is the same for you but I get a small commission on each purchase which will go to helping me produce better videos in the future. Edit: as it has been brought up several times, the carbon steel is actualy c100.

[@6lr6ak6]

Great video,

[@Surv1ve_Thrive]

by the way...The stainless companion is 2.5 mm thick, carbon is 2mm. The companion HD carbon is 3.2mm

[@truthmefree]

Keep making videos young man! You have a knack for it. Not everyone can make a video like this enjoyable to watch all the way through.

[@brakeme1]

truthmefree just adding your statement is ...an understatement. Fine line between forced, fake, campy and REAL potential.

[@OG_Nitro_RCs]

I have to totally..AGREE! the whole time I'm watching im thinking.. this is the best commentary I've ever seen on a vid..you definitely have the knack for this...keep it up!

[@col8179]

Ya good job man great vid

[@000neuro4]

Agreed!

[@raidhooutdoors]

This is the best Mora knife review I have ever seen.

[@Winnie_Grett]

5 years later its still a great video. Great work man.

[@Mysteri0usB]

Loved this video man, you have great charisma on camera. Not just the same old knife review, not some guy rambling for 10 minutes. Well planned and well executed. Informative and enjoyable. Keep it up!

[@ashourdanial515]

axons 100% agree with you

[@verticalnetwork1]

@@ashourdanial515 yes!

[@king_klaba]

i agree 👍🏽

[@londiniumarmoury7037]

Mora use 3-4 different steels, mainly 3, Sandvik 12C27 for the majority of their stainless blades, UHB 20C Carbon for most of their carbon blades, but they also use laminated carbon steel on a few of their knives too, Which is a 61 HRC steel edge laminated with 2 jacket softer steels around the sides. The Sandvick 12C27 they use ont he majority of their stainless blades is a razorblade steel which was specifically made for razor blades which has a very fine grain structure and high edge stability at shallow grinds. The 14C28N is also a Sandvik steel which was developed by Sandvik and Kershaw knife company to use in folding knives, it is a modified version of 12C27 razorblade steel with added Nitrogen to increase the hardness at low carbon content. Hope this helps, good video.

[@spicesmuggler2452]

That helped a ton, thank you

[@daryooshfatemi]

despite there are many dedicated retention testers, I found your comparison and the way you did it really great, valid, and informative. Thank you 🔪

[@andrewtisdale4186]

Nice. Your testing was pretty darn thorough. Too many big KZbinrs don't take the time to perform practical tests in regard to edge retention. Cutting through carpet a predetermined number of times seems like a great way to test and fairly compare the edge retention of different knives. Keep up the good work.

[@TheBootyWrangler]

Holy shit this is the video that got me back into knife collecting 4 years ago! I remember! I was just looking for a good work knife and had decided on the companion, but did not know which to get. And bought the stainless off of this recommendation. Found this video because I unburied that mora from storage the other day, put a wicked edge on it, and have been running it the last week with great success

[@davidmcgrath9581]

i don't know why anyone would give a thumbs down, it makes me so angry when someone is out there busting their balls doing a proper knife test, i wish they were more people out their like you, i know which knife i'm going to buy, hats off to you young man, excellent video and some good humour thrown in their as well.

[@montadoenlanube]

Es de los reviews mas honestos y no pretenciosos que he visto jamás! excelente video!

[@sarge27271]

Kid, I gotta give it to you. Kudos on the editing!

[@comradesoupbeans4437]

you managed to be both genuinely funny and make a good, useful knife review, hat off to you good sir

[@michaellangshaw1521]

I am and have always been a fan of a good bush craft knife. I currently subscribed to DBK and watch all their comparisons and knife testing. I’ve got to say I enjoy watching your comparison. It was a simple and accurate test and clearly showed the difference with no tricks up your sleeve and no biased opinion. Just wanted to say… Job well done! Thanx. Mike

[@John_B319]

You should have just as many subscribers as over-rated knife reviewers. Your funny and your videos are enjoyable to watch! I hope you gain a lot more subscribers over the years. Good luck!!!!!

[@wilfwilliams5780]

Great video bud! No bs just right to the point. For myself, in my area of Newfoundland, Canada, carbon don’t work because we are surrounded by salt water. It also means there is a salt content in the air. Carbon is way too hard to maintain. There is just not that much difference between the two steels that warrants the extra work of the maintenance of carbon. Cheers!

[@runlevelzer0]

Great test, thanks! The argument between carbon vs stainless will never be put to rest. The way that I look at it, the ultimate determining factors are going to be your preference and your environment. If you live in a wet/coastal area, choose stainless. Otherwise, go carbon... IF you want to. Both will cut.

[@TheStaniG]

Just found this video randomly recommended to me, love the humour and the editing was ok. Ya just earned a sub buddy boy.

[@TheGnom33]

I loved this video so much :D I came for the info about the knives and stayed for your personality and talent. :D Keep on going strong man.

[@scottmoore5839]

I watch tons of knife vids, and you did a better job than most.....Nice Job.

[@jamescooper2618]

I have several Mora's in carbon steel. They are easy to get to an absolutely ridiculous state of sharpness. As sharp as a good straight razor. just a bit of Vaseline rubbed on keeps them from rusting even the smallest amount. It's nice to see they will take so much abuse like in your 2x4 chopping test! I especially liked that.

[@shawfestify]

Based on your test results, I agree. I’m glad I didn’t have to do the tests-good job!

[@arkas6797]

In theory, carbon holds an edge better than stainless because of its higher carbon content. Maybe it was once true. This is no longer true nowadays. Stainless steels have evolved by adding new elements and it is up to the buyer to buy according to their needs. Never underestimate the humble and cheap Sandvik 12C27. Due to its exceptional hardness, this Sandvik 12C27 will remain sharp for a long time and will not dull. Hard steel is usually considered brittle. However, 12C27 defies this assumption. Sandvik 12C27 steel has excellent hardness even with 61HRC hardness, sharpen very easily and does not rust. I have made many knives with this steel, it was and is my favorite steel. Congratulations young man for the honest video. Rest assured, you've busted a myth about carbon knives.

[@wad6216]

I bet the carbon steel will bring its edge back easier though

[@vixenite7901]

This was pretty damn funny not gonna lie. I know this was made a year ago, but keep up the good work.

[@mrod7692]

Now see which is easier to resharpen.

[@TheElvenArcher]

MRod the carbon is much easier to sharpen

[@vitalityfox]

TheElvenArcher carbon also breaks more easily. I've bought many machetes made of carbon steel. They all broke shortly after.

[@johnsonpink6002]

@@vitalityfox Not true. Carbon steel is typically tougher than stainless steel which is usually more brittle (there are ofcourse countless versions of each steel and definitions of "toughness") This is one reason machetes, axes, pry bars, shovels, etc are made out of tool steel aka carbon steel. If you put carbon vs stainless machetes head to head the stainless would usually break first (if you could even find a stainless machete). You might want to find a better quality machete (Imicasa, Tramontina, Condor, Ontario, etc) or use a different tool or technique. Quality Imicasa and Tramontina machetes can usually be found for the same price as a Chinese hardware store or walmart special machete anyways.

[@jylbo]

@@johnsonpink6002 You're right, I used Ontario Knife's machete for more than a decade (the18" blade is my favorite but my 12" blade is great for concealed carry... just joking, right?) I totally abused both of em, for stuff they aren't design for. I did hit tons of rock while slashing the soil, when I have no pickaxe. Dig with em. Slash poison ivy's roots straight into the ground. Used as prybar. Throw 'em with my throwing knives and other absurb usage. They are still perfect after edge rework and I can shave and cut thin slices of onion with my 12". Can't figure how it's possible to break 'em...

[@loktom4068]

@@vitalityfox It's more like what application do you use it for. Does rust , water and corrosive chemicals plays as and important factor in the buyer's scenario? Does dulling & sharpening frequently as needed also plays in the scenario ? Carbon steel blade are definitely quicker and easier to sharpen than stainless steel. If the blade were abused with blade chips. You will found chipped carbon blades are much easier to bring the cutting edge back than stainless steel. You pick. You pay !.

[@danbolton3180]

"Mom!!! Do we have another carpet?" Good job.

[@TheElvenArcher]

Me: cuts up two stips of carpet Everyone: lmao, y u cut up all your carpet!? Me: cuts up a couple hundred square feet of carpet to make my archery target Everyone:

[@thearcherintraining496]

@@TheElvenArcher speaking of which, where did you get all that carpet for your target?

[@BarryAllen-hm1op]

Thank you for not cutting up cardboard. Cardboard is something a person wouldn't cut miles of in real life so those tests tell me next to nothing. Same for the rope tests. I've had to cut carpet many times in my life and your test gives me real world information. Like your vids. Keep up the good work!

[@Rashoop]

Thank you for enduring what you did for this test. GREAT sense of humor, and just an enjoyable video to watch. You deserve the hot chocolate.

[@armadon161]

I know this was years ago, but I APPRECIATE YOU.

[@a.delome8023]

Oh that "Out of body experience!!!" This senior citizen wants to commend you on a wonderfully entertaining and informative video. Keep up the good work. If I ever need some carpet remnants cut up.... relax... I won't call to burden you with the task. The comedic edge you brought to your video was wonderful and the William Tell Overture was a great touch playing over your task. Enjoy life, good luck to you, and take care!

[@AYellowPepper]

From a Metallurgical perspective this all checks out! Stainless: contains Hard carbides that aid wear resistance but embrittles the steel Carbon: Basically no carbides, very fine grain structure, so it polishes nicely and is super tough!

[@sloanIrrigation]

You're a funny young guy, for sure. I enjoyed this very much! Owner of, oh, I don't know, maybe a dozen or so Mora knives, I immediately clicked on your click bait title. I was surprised both by delivery of information and the results. I have both stainless and carbon Moras and I consider them the best all around outdoor knife in existence. I have some very expensive knives in my collection but I find that my Mora is always the one I reach for. It clips on and off my pants pocket without having to frig around with my belt, is easy to sharpen, doesn't frighten store owners or Wal-Mart shoppers when I wear it into the markets, inexpensive enough I don't sweat losing or breaking it (although I've never done either) Thanks so much for the video. You have a new subscriber and look forward to more videos!

[@diamondwchamp]

Your Video answered my question about Stainless vs Carbon. I was hesitant on which to purchase.

[@smartascarrots]

That was one of the most enjoyable knife reviews I've watched, as well as being extremely informative. You really know your stuff! Oh, before I forget - deipnosophist!

[@joshuagrapher]

4:52 You're not you when you're hungry.

[@Cloudstrife112233]

I think the main takeaway here is that there is a trade-off with both. The carbon is easier to resharpen and generally will be more tough than the stainless, and the stainless isn't going to rust and will hold its edge a bit longer. Great video.

[@TheElvenArcher]

its always a tradeoff, personally I always use the carbon because its easy to sharpen and I live in a dry climate, when I lived in Oregon I always carried the stainless so I dint have to deal with rust. saying "which is better" was really a misnomer on my part

[@liamr6672]

Nice work! I did some tests with the newer craftline blades and came to the same conclusion, the stainless definitely held an edge better. However the carbon seems much easier to sharpen.

[@PhatChin]

Haha this was highly entertaining. I hope you had fun making this.

[@mcoppock214]

No way I wouldn’t have thought of this outcome. Great fair test well done.

[@ronagoodwell2709]

I was skeptical at first, but by God, now I do feel informed. Somewhat informed. I've made up my mind to just go for the Condor Puukko.

[@thomasjefferson1457]

In the end it appears that Mora knives are simply a very good knife regardless of which one you buy. I bought one myself and like it very much.

[@sopwithcamelus]

I've had five or six different models, both stainless and carbon steel, and they are all excellent value for the money.

[@Mr2at]

Frivolity aside, that was actually some good testing. Great vid.

[@aaronwind67]

Just got 2 used morra knives online. Really excited

[@rcmakingtracks18]

Very good job, your a natural on camera. Keep em coming. Thanks for sharing. Bet the stainless is easier to sharpen. Ha

[@TheElvenArcher]

The stainless is harder to sharpen by a significant margin and thats one of the main reasons I usually use the carbon, sacrifice a little edge retention and rust resistance for ease of sharpening.

[@chuckvan1568]

I have both types of Mora knives and they are a very good value. It was interesting to learn the stainless was so good. Thanks!

[@JosephLupoli]

LOL! The William Tell Overture. That was funny as hell!

[@johnr.timmers2297]

Nobody does this kind of test. I'm so glad you did this I'm subbing. Great content, gonna go buy a mora light my fire stainless now

[@TheElvenArcher]

A good choice, I can't say I was a fan of the integrated Ferro rod (it's really small and hard to use) but it should still serve you well.

[@bentackett6299]

I just subscribed dude! And I'm going to buy a Morakniv 😎 I'm going carbon...

[@dlighted8861]

Kid and I know you are not a kid just youthful looking,you have my vote. 😀 You have a good sense of humor and don't take yourself too seriously. I am a traditional archer so like your name the Elven Archer. But a small critique. That is not how you spell eleven..................made you think. 🤗

[@ajmckay2]

It's funny - I ordered a carbon Mora and received the Stainless... Ended up just keeping it and overall very happy with the knife. I'm sure I would have with the carbon steel also but like you found they're both great knives.

[@mr.zardoz3344]

I am going to agree with everyone else here. Great video brother! 😄 You made me laugh, had great content and your editing skills are rich! Looking into a budget knife and you helped me decide. Thank you.

[@felixbor3678]

Best video ever. You gave real hard times to those knifes

[@patrickmiller569]

You need to complete your testing after sharpening both knives. I suspect that the carbon steel blade will sharpen much easier making it an easier blade to maintain in the field. Both are fine knives but suited for different environments.

[@michaelpeters6350]

Really liked your testing methodology. I own both but more of the carbon variety than stainless. Would have been cool to compare sharpening effectiveness after the initial test and then a repeat test after sharpening.

[@TheElvenArcher]

Both knives preformed better with fine cutting after I resharpened them because I removed the secondary bevel. It would be interesting to see if they sand up to the same abuse now though.

[@jeffersondavis2530]

And I thought I was the only one to chase my tail ! Great video.

[@heyarno]

I still prefer how the carbon version is more slippery in wood. It's also slightly lighter and thinner. And a leather strop brings it back in no time. While resharpening the stainless takes subjetively twice to three times the effort. So whenever the conditions are good for carbon, I use that. And the stainless is good at living in a backpack or hut for quite a while without needing to be oiled. It's still sharp when needed after a long time. So both are best depending on the use case and user preference.

[@dragunovbushcraft152]

Under normal bushcraft use, virtually NO difference. I do, prefer the carbon for a few reasons: Carbon can be made sharper, in less time, and less effort, than stainless, AND, carbon can take a nice, patina. Also, carbon works better with a ferro rod. However, most of it is personal preference.

[@AlexanderSLeBlanc]

Loved this video. This guy is funny and the video was well edited! I wish more review videos could be like this.

[@dlsmpsn]

These moras are great bargains, so I bought an assortment of both kinds of steel.

[@alninodelacruz2011]

The "cliff kick" cracked me 🤣🤣🤣🤣🤣 I really like that harmonica sound, it kills me everytime 🤣

[@Northanteus]

That would've made Billy Joel proud. 😁

[@tolun99]

You actually put some work into this one, both working the knife and the editing. Nicely done!

[@OliverDyer1351]

Great video I just now subbed Carbon is my best in my opinion I use coconut oil as my rust inhibitor I recommend it for food prep

[@axelSixtySix]

On the same day, I bought two of each, playing the steel game - one stainless for me, one carbon for my sea-loving son. 🌊 While cutting chops seemed like a tie, after two salty years, that carbon blade turned into a polka-dot sensation. 🙈 Unless you're into 'disposable chic,' go stainless with the Mora Companion!" 😉🔪

[@lukasz.adamski]

Great test. I have both versions of mora and I agree that stainless steel is way better. Still I use carbon one more because it's easier to sharpen.

[@TheElvenArcher]

I do as well, with a little backpack sharpener I'd be at the stainless for half an hour but the carbon is sharp in minutes

[@donhumberson1279]

Great vid, and kudos for your persistence! The algo pulled you up as I was watching a Kyle Noseworthy piece on restoring a Mora, so chalk one up for KZbin. I've subscribed because of your work on this video, and look forward to exploring your channel. In general, stainless steel knives are hardened to a higher Rockwell than carbon steel knives from the same manufacturer. As you found, Stainless tends to keep its edge longer. The tradeoff is in ease of sharpening, and in the ability to keep a knife's edge maintained between sharpenings. I am a carbon steel guy, but my kit includes a small steel in the same sheath as the knife, as well as a small Washita stone in my weekend kit.

[@TheElvenArcher]

I'm right there with ya, I almost never carry the stainless. carbon can be touched up in minutes on a little field stone while sharpening the stainless quite the endeavor without a full sized sharpening system.

[@gordaro2828]

Great stuff. Carbon is essentially a lubricant. Cast iron is so machinable, without a cooling agent because of the high carbon content. Without getting 'in to it', carbon fills the voids in steel, molecularly, and provides a great stratafier. We are, after all, carbon based life forms. Sorry to nerd the heck out of it. Cheers from B.C. (Canada)

[@varvar5379]

Very interesting test. With a pretty unexpected result. I was thinkin' that the carbon steel will cuts better and longer - but no... No matter what, don't forget that the carbon version of Mora compAnion, has a thicker blade, and it's normal to cuts little bit more difficult. We all know that if the blade is more thin, it cuts better. So this test was gonna be more objective if you compare knives with a equal blade thickness, for example: Mora 511 (carbon) VS Mora 546 (stainless), or Mora Pro S VS Mora Pro C. The blade thickness of all these 4 models is equal - 2mm. Then i'm sure that the carbon steel blade will dominates the stainless. The UHB20C (carbon) steel has a 59-60HRC, and the 12C27 (stainless) has only 55HRC, the difference is not so big, but it's not so small. And the UHB20C steel has bigger % Mn in her composition, аnd far as i know, the Mn is may be the most important element for use-resistance of each steel....

[@TheElvenArcher]

the blades are almost identical in thicknes, I measured them with a caliper, and I wasn't so much comparing the blade steels as the knives themselves. I care more about how each knife performs against the other than how the two steels would perform against each other on a compleatly level playing field.

[@PlakhoyAV]

Нож из карбона 2 миллиметра а нержавейка 2,5 миллиметра. Есть ещё HD тот 3,2 миллиметра.

[@andreilukyanov4286]

@@PlakhoyAV Carbon is thinner than stainless, yes HD are the same 3.2. Apparently they made the stainless thicker than Carbon to compensate that the Carbon Companion is harder.

[@bee7549]

Love your sense of humour...great video...my mind is made up...Steel!

[@TheElvenArcher]

That's a good choice, my rubber knives don't cut half as well as my steel ones.

[@guitardzan5641]

I have two of the stainless companions.....After many years of service, I am still impressed.....More than being a good knife for $20.....They're just good knives.

[@TheElvenArcher]

Agreed, I have several nice knives but I always end up returning to the light and versatile mora.

[@labibguga1323]

Its 2022 and this the most entertaining review I've ever seen. If u ever wanna get into making movies let me know 😏

[@johnduffy6546]

LOVED the music! It showed a great sense of humor.

[@papuchu]

i pefer carbon anyway. It may get dull sooner but give it a touch with the steel bar, and you're again in business in no time. Looking at the sharpening time between cutting work time, in the end you had work with a keen edge more time with a carbon blade than with a stainless one,

[@papuchu]

All my Mora knives are carbón and i love them, only my Eldris and Kansbol are stainless and i'm happy as well with them

[@Gieszkanne]

But carbon started less sharp. Also to consider that its maybe easier to resharpen.

[@lanetaglio]

Dude,.. you are hilarious, witty, talented and a blast to watch! My boys are motivated to make vids on par with you so keep up the good work and keep having fun!

[@xXryanthelionXx]

Hahaha dude! This video is freakin great! 🤣 I was legit laughing my ass off rn! Loved the kicking off the ledge part! 👌🏽

[@lagoonrd4173]

Nice video bro... I picked the stainless based on this video... desert color.... 👍🏽 gave this video solid thumbs up

[@victornieves6339]

What a great video! I figure theyre about equal, personally i like carbon but have no clue why. Great video keep them coming.

[@jeffreyblumenthal3057]

funny and helpful. kudos on being clear that results are specific to this test.

[@seanrich1367]

Nice Demo vid. I have the carbon steel Morakniv. It rusts like crazy but It's my constant companion and "go to" cutter. Just brought the edge back with my Gatco sharpening kit. I now want the Stainless version.

[@veshtitsacraftsandtunes4693]

you're a pleasure to watch. and 12C27 is soo underrated. stainless steel as a whole is dang underrated!

[@ChuckisOutside]

I enjoyed the comparison and your humor. New subscriber.

[@carbonbased5041]

I like you actually did not make an absolute verdict. "... just held its edge for longer than carbon steel..." Exactly that far you've tested it. Good work, and thank you.

[@JeffreyFrazee]

Loved the video! You answered a question in a way that any of us could have. I love down to earth. I'm learning about fixed blade knives after all. What's more down to earth than that?! But you suffered the pain for me, and you made the learning enjoyable for me. Plus, now, I don't have to resharpen anything.

[@billcampbell6602]

thoroughly enjoyed that for some reason ...thanks

[@ernestclevenger6640]

Good video! But, at the end, I was left with one question. Now that they are both dulled, which one is easier to sharpen?

[@TheElvenArcher]

the carbon is considerably easier to sharpen

[@ernestclevenger6640]

@@TheElvenArcher Yes, it is. But many don't know that and it could lend itself to a new video for you and a sharing of knowledge that seems to be vanishing in our culture. How to properly sharpen a knife. Just sayin'.

[@TheElvenArcher]

that video is certainly in the works, just haven't had the time for video making in the past few months, fear not though, it shal be done.

[@johnmadden6656]

Good video..very entertaining and well done. I was looking for a comparison of Mora carbon vs stainless and I don't need to see anymore after yours! I guess it shouldn't be a surprise that a good knife maker makes good knives in different materials. p.s.I hate unboxings too...thanks for not doing one...whoever started that whole unboxing thing should be slapped.

[@phillipdavis5241]

John Madden ;the reason I prefer a carbon knife is because you actually sharpen it! And it takes less than 20yrs to do it, unlike stainless knives

[@shorea27]

The reason i dont like carbon steel is that i live in the tropics where humidity rarely drops below 85% so we need to be quite OC with maintenance. Plus i dont like knife oil on my food in case i need to cut edibles with it.

[@tonysansom]

Deipnosophist. Very entertaining video. A little bit of original humour goes a long way.

[@redriver6541]

You do an excellent job with your videos man. Production is way up there..... Had me rolling and learning.

[@Frank-uf2vn]

I went with the stainless because it wont rust over time, for a $15 knife I wasn't worried about edge retention.

[@mkien2005]

I love watching you cut carpet.

[@sean7627]

Damn that was a workout! Good job on the carpet strips. They were almost all identical in width.

[@olbear9984]

Great Vid. I like Carbon steel Moras. Get little dull hit sharpener a few licks. Don't cut rugs. Just fish, cord. Keep'em coming 🐻🤗🤗

[@artoturunen4816]

Great test! Absolutely practical, answers to all basic questions one could ask about 10-16€ knife. I am not sure if I heard you mention blade angles. If not, they are 23 degrees for normal companion, and 27 degrees for HD version, which designed more for batoning and other tough tasks. Other good brands that come to same price range than Moras (considering their full price range) are Terävä and J-P Peltonen. I would also mention Marttiini, but after sharpening one it felt like their steel is a bit soft. Really easy to sharpen though.

[@darkestfugue]

i have that stainless version same colour and everything, i dropped it the day i got it and broke the tip off it, i reshaped a new tip onto it and still use it to cut up my meat, good little knife

[@donjobi9400]

the best is the most u like & the most u use.... mine mora comp hd carbon

[@benrent6625]

I just butchered a big ol buck with each of these. The carbon gets razor sharp with very very lil sharpening and stays sharp for an outing of skinning or butchering but needs a touch up. The stainless is good for an entire deer but at the end she is full AF and will take u 25mins of sharpening to get it back to near where it was from factory. The carbon getss scary sharp tbh. Like a scalpel

[@apollontv1078]

Companion hd is the best all-around budget knife out there

[@mtgreengarden]

As cheap as Moras are, you can afford both! I have both and I must say the stainless one is excellent. But, I love how the carbon ones get a patina that gives them character. So far, I love both of mine.

[@TheElvenArcher]

Agreed, I have a couple that I alternate between. I still haven't decided which I like more.