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TheTaggerung
138
Oct 31, 2016
I know Mora has specific knives for the kitchen, but I'm looking for a jack of all trades. Can the Garberg handle the moisture of food prep on the level of their dedicated kitchen blades?
Shenanigans
175
Oct 31, 2016
TheTaggerungAFAIK, It's made from the same materials (handle and steel) as some of their kitchen knives. Like many high-carbon stainless alloys the steel is not really stain-PROOF, but stain resistant. Just like a good kitchen knife, I wouldn't leave it dirty or sitting in water for extended periods of time. There are also no deep or difficult to clean crevices, so sanitizing it is no problem.
All this said though, it's thickness and grind geometry makes it less than ideal for serious food prep. It's just way too thick and robust to pass through larger veg and protein the same way a kitchen knife can. The fact that the handed extends further down than the blade also means that the only way to get complete contact with a cutting board is to work right at the edge of the board and have the handle past the end of the board. It's fine for some light and occasional use as a camp-knife preparing small amounts of food for meals around the fire, slicing some cured meat for snacks while on the go ( I've used mine for that) and so on, but it would be pretty painful to use this daily in a home kitchen environment.
I really like my Garberg, but if I where looking for a 1- knife solution it would be something larger: both slightly longer and where the edge at the heel extended past / lower than the bottom of the handle.
Lastly, the lowest possible price on this drop is only saving you a couple bucks off the current lowest on amazon:
https://smile.amazon.com/Morakniv-Garberg-Sandvik-Stainless-4-3-inch/dp/B01I1GITMA/ref=sr_1_1?ie=UTF8&qid=1477953951&sr=8-1&keywords=mora+garberg