Craftline Basic 511 (C)

Razor sharp out of the box. The kydex holster is snug and just tight enough that it stays out but is easy to deploy. I bought this to attach to my larger camp knife sheath. That way I have both knives at the ready for any bush crafting needs. The small peg at the front of the case makes for a good tie down point to fix it to the sheath of my bk-5. I also own the garberg. It’s a bit more pricey, but by no means expensive. I’ve owned it for years and it has stood the test and then some. This company makes amazing knives for all walks and uses of life and the prices are so low, it really doesn’t make much sense. Not Chinese junk.

This is a great knife and is made with great quality. The price is more than reasonable. It comes very sharp, and with a sheath. I have purchased about ten of these knives and have given many of the away to friends who needed a good utility knife. I have a large hand and the grip is more than adequate.

I know a lot of people that spend $200+ on knives, even folding knives at that, and I just don’t get it. This knife is sensational, frankly any knife this company produces. It comes razor sharp out of the box, keeps an edge well, and performs in all weather. It can easily be thrown on a belt or even just clipped to the side of shorts. I first purchased a stainless version in preparation for a week-long float trip, and now carry one for all scenarios. For the price it’s almost robbery. I can’t say enough good things about these blades. I have filleted fish with this knife, cut heavy ropes, started fires, and everything in between. It’s perfect. Buy it.

Morakniv 511 and 546 are both great buys! Don’t expect to find anything with a better value within the same price range unless it’s another Morakniv! Mora 511 could take a lot of abuse and misuse but it is not indestructible. The studs inside the scabbard holding the knife in place will worn out eventually too. However, Mora 511 is a dirt cheap super knife that will spoil you provided that you treat it properly and know it’s limitations. Reading negative reviews on Mora 511 carbon steel knife is sad but oddly entertaining. Carbon steel is NOT stainless steel. Carbon steel is harder than stainless steel and you could sharpen carbon steel knives at a lower sharpening angle than stainless steel knives. Meaning: You could squeeze more sharpness out of carbon steel knives and still expect the edge to last. But, ALL carbon steel knives will stain and rust or even pit if not handled properly. Luckily, forced patina will take care of this problem and there’re tons of instructions online. You could give the knife a forced patina by using either vinegar, mustard, ketchup, Tabasco sauce, steak sauce, lime, lemon, or even potato! All my Mora 511’s came in plain packages. They all came with a rough spine as stated on Mora’s site. The rough spine will have rounded corners so they won’t scratch your hand AND ferrocerium rod fire starters. You must sand/grind/file down the spine and give it a sharp 90 degree angle before you could use the knife’s spine to scrape ferro rods. Sanding down the spine could be more time consuming than many expected because steels on all Morakniv knives won’t be that soft. All Morakniv 511’s will shave hair right out of the package, BUT you might or might not be shaving with the knife’s true edge. Unlike high end knives, the knife will come un-stropped and the knife will have a rope edge (or burr created by sharpening) on the blade. The rope edge is like a microscopic saw which cuts and slices very efficiently but it won’t stay on the blade for too long. The burr will be removed through use and you’ll be left with the knife’s true edge. Since the knife wasn’t chemically sharpened and the machines only finished 90% of the job, how good the true edge is will depend on whoever finished the edge at the factory and your luck. There will be Morakniv 511’s that will continue to cut and slice like a dream after the burr was removed but that’s like hitting the jackpot. Feeling the knife dulling after some use is normal. If you’re lucky, you will be able to bring the edge back with just some stropping. If you are unlucky, you’ll get that almost all or nothing feel once the burr was gone. The knife will no longer slice paper like it used to because the fine, polished edge won’t bite into paper as efficiently. But, it will still remain sharp enough to crank out feather sticks after feather sticks. The rope edge is comparable to a toothy edge. The true edge hidden underneath the burr is a fine, polished edge which will cut a little differently. After all, the sharpening at the factory is just a very good mass produced factory edge that’s not 100% finished; the factory edge got many woo’s and ah’s and it impressed many people already. By the way, I felt that it is easier to find a good edge on Moras with wooden handles than plastic handled models. Even though Mora 511 left the factory pretty sharp, a good sharpening is still needed. Sharpening knives with a scandi grind like Mora 511, is both easy and difficult. It is easy because you don’t have to worry about the sharpening angle much. You just lay the sharpening side flat on the stone and follow the factory angle. It is difficult because it will be noticeably more time consuming compared to sharpening knives with an auxiliary edge made out of similar material; the surface being grinded/polished is much bigger and you need to take out a lot more metal. Sharpening the knife for the very first time will be rather time consuming because you need to polish away all those machine marks left by factory grinding. Fixing a chip will be painfully time consuming unless you have a wet grinding wheel or some type of sharpening/sanding machine. Many people would just give the knife an auxiliary edge at this point; some will simply buy another Mora since it’s so inexpensive. If you have never learned how to properly sharpen a knife with a fine, mirror polished edge freehand or you don’t have any mechanical device that will help you sharpen the knife, it is advised that you learn how to sharpen knives freehand (with dollar store knives) or invest in a nice set of sharpening device first. Scandi grind knives aren’t that beginner friendly when it comes to sharpening. Stropping is a must too if you want to enjoy the knife’s full potential. Once properly sharpened and stropped, a Mora 511 will have an almost surgical knife like sharpness that will outlast many knives under $200. Like all knives with a scandi grind, always give the knife a maintenance sharpening before it becomes dull. You will save a lot of time on sharpening this way. I’ve never tried to reduce the sharpening angle on a Mora 511 simply because I knew it will take forever without machines. There’s no need to increase the knife’s sharpness at the cost of the knife’s edge retention anyway. The sharpening angle on Mora 511 is either optimal or very close to optimal already.

Great, very sharp outdoor knife at a very affordable price. You can't go wrong with mora knives.

Some people put their cast iron pans in the dishwasher. Some buy $5 pocket flashlights and complain they aren’t bright enough. Then there are the guys who buy a $12 carbon steel knife and bellyache because it rusts when put away wet. The issue is called PEBIAC — “problem exists between item and chair.” Carbon steel knives demand maintenance. They are not stainless steel. But they are amazing blades for the person who knows what they are buying (metal that easily rusts), knows how to care for the blade (force patina and routine oiling), and employ the appropriate use for a 3.6” blade with partial tang (the people using this knife to baton are inviting breakage). This Mora 511 is a very well made knife and fantastic for a variety of camp uses, including food prep, whittling, cutting fire starter branches, rope work, and more. But, it’s not a hard core bush crafting blade. Folks who want to split logs with this knife need to think twice (and rethink their budget!). Moras speak for themselves in simplicity, quality, and value. It’s not a cheap, poorly made, product punched out in distant lands with $2 hr workers. You can do a lot with it…for…just…12 bucks. But when you start comparing it to a $200 knife with a 5-6 inch blade and full tang construction…well, you are fooling yourself and looking silly. Carbon steel knives are legendary for their durability and edge, not just with outdoorsmen, but professional chefs as well. They are great knives for people who know how to care for them. If you leave your knives out in the rain, or put them in your tackle box wet, or want to leave them in the sink over night…buy stainless steel. Not carbon. But if you desire a quality blade at a good price and enjoy the “liturgy” of caring for your tools, this Mora is a fun little knife. Every collector should have a Mora or two. Do some research on carbon steel before you buy. The molded handle feels nice in the hand because of its good size, fit, and finish. The blade is sharp to start with and can get plenty edgier with a decent stone. Take the time to force patina it, and you will save yourself some grief. And whatever you do, dry it when it gets wet and rub some oil on it from time to time. I really like this multi-use, good looking, all-you-need knife for hiking, camping, and workbench needs. I give it an all-around 4 star rating. But if you strictly compare it to similarly priced knives with like features, it’s a 5.

Non è diverso dal classico 511 se non per gli sgargianti colori nero rosso brillante, decisamente piacevoli! Per il resto mantiene pregi e difetti della nuova versione del Mora basic: rapporto qualità prezzo incredibile, lama im ottimo acciaio affilata a microfilo spessa 2mm, impugnatura avvolgente molto sicura è confortevole, cattiva ritenzione del fodero e dorso della lama non rifinito. In foto è affiancato dal modello normale, questa limited risalta davvero molto, vero?

Me gusta mucho este cuchillo porque es muy barato y tiene un excelente filo. Su agarre no es el más cómodo pero tampoco para nada incómodo, puedes trabajar con el un buen rato sin que te moleste.El único inconveniente que veo es que el lomo no puede rascar un ferrocereo, tienes que usar el filo y se quema un poco pero un truco que descubrí es pasarle una bolita de aluminio para “pulirlo” y queda como nuevo. Sin duda para su reducido precio es un gran cuchillo. La verdad es que si quieres aprender algo, o talvez sales a acampar mucho, por ejemplo puede que tengas varios kit y para no gastar un dineral en un cuchillo para cada kit, este cuchillo es perfecto. Es de un precio muy reducido, sobre todo si eliges los colores baratos, un gran filo, viene con una funda simple pero útil y tiene buenos materiales.

Das 4te - verteilt auf Werkstatt-Gartenhaus - Auto -Gürtel Ich finde das Messer ist beim Preis und Leistung konkurrenzlos

Very nice knife. Came very sharp. No complaints at all

Economico, robusto (lo spessore e' 2 mm o forse meno, quindi meglio non usarlo per batoning come fanno alcuni, presto o meno presto si rompera'). Lo trovo molto "slicy", cioe' mangia efficacemente il legno essendo cosi' sottile e con scandi grind. Nel fodero sta sicuro ma non sicurissimo a mio avviso. Molto leggero. Molto plasticoso devo dire, ma per cosi' pochi euro ci mancherebbe altro.