separate one half of the wood from the other. A scandi, on the other hand, has only one angle change leaving the knife thick enough to hold its own -as opposed to most flat edged knives- and with the correct angle to start with.
Now comes the issue of what type of metal... The Mora knife can usually be bought in two metal variations, Carbon and Stainless steel. My older brother John has always said that Carbon is the better buy since Carbon steel has been know to hold an edge longer than other steels. However, Carbons steel stains! It will stain if the wood your cutting is damp and it will rust if it gets wet at all! NOT a good choice for anyone living in a wet area like Seattle! And then there is Stainless steel, which I have always liked. Stainless steel doesn't stain (duh) or rust. The only downside is the fact that it doesn't hold an edge as long as a Carbon blade would - that's not to say that it doesn't hold an edge long... Now we've been bickering about it for years and I've decided this
If you live in a wet environment: Stainless
If you live in a dry environment: Carbon
You can choose what you like wherever you live but Ill let you know that Stainless is an everywhere knife but Carbon should be kept dry.
Q: What knife would you choose if you could only us one?
A: A Mora of Sweden Knife
Q: What type of steel should I get?
A: It depends on preference (But Stainless is better!)
Q: What should I do if I want to buy a Mora?
A: Go to amazon for a decent selection but I personally like Ben's Backwoods for great variety and great pricing!
Q: What color should I get?
A: Again, preference, but if you plan on doing a lot of hiking I would get a brighter color. Its easier to see if you were to drop it (and you will)...