I carry a stainless version of the opinel no 10 for food prep.
And a companion carbon for everything else.
Also some tissues, leather strop and a small oily leather cloth.
I also have a stainless companion, which used to be my tool when I want do with just a single knife. (30min walking distance from home)
But it now lives in my kitchen.

I have a carbon steel Companion. I forced a patina on it from day one. I used mustard and Louisiana hot sauce. Worked great. Now it is stable. I like carbon steel because it is easy to sharpen. I lived 5 days a week for 15 months in an apartment away from home and I took my Mora. I used it as my kitchen knife, steak knife, box cutter, utility knife - everything. It’s a work horse. I always cleaned it and dried it after use. Occasionally I slither a thin layer of olive oil on it. Mora knives will never fail you with normal use. I wouldn’t replace mine with a $200 knife. No reason to ask for more. This knife can do 100%. But I’m not a knife snob who needs more. Where did I learn about Mora Companion?  A girl who has put thousands of miles behind her in wilderness canoe trips in the Yukon and northern Alaska. She showed me her Mora and asked me to sharpen it for her. Hers is 10 years old. She never forced a patina and it is almost black. But it’s stable. And it’s sharp as hell. By the way I sharpened hers on the top edge of a car window. Don’t knock that until you try it. She was amazed. I learned that trick from my uncle. Ok enough. Mora rules!

I have 3 Mora Companions.  For the kitchen, the model with the thin carbon steel blade.  For the field, two HDs, one in carbon steel, the other in stainless.  FYI, the stainless model, once the spine is squared off, strikes sparks from a ferro rod just fine.  Also the carbon model in the kitchen works great, the patina is of no consequence.  Nice knives if you keep them sharp.

there isnt a ninety degree spine on the companion,but a file fixes that very quickly of course...

Good review of the pros/cons of carbon vs stainless Moras. One additional difference is the stainless companion is thicker than the carbon (2.5 mm vs 2.0 mm). So depending on what you want to do with your knife you may prefer the thinner carbon blade or the slightly thicker stainless blade.

I usually carry a Victorinox Rangergrip 78 in addition to my Mora Companion HD Carbon for the same reason you mention. The thin, flat grind stainless blade is perfect for food prep with the added benefit of an excellent 4” saw. I find the two make an excellent combination.

Great vid Wayne, already ordered the SS version and intended it for food prep on trail/at camp, you've just confirmed my thinking buddy

Nice review. I will choose two different colours to avoid pulling out the wrong one

I have the companion HD in carbon. I had to grind the spine to make it a 90 degree edge. Your reason fir carrying both a stainless steel (for food prep) and a carbon blade (for camp work) is the most logical I have heard so far.

Steel whool polish it, then use white vinegar heated up to boil and soak knife blade until vinager cools...forced petina that won't rust as easily.

It sharpens faster also.

Soak the blade in vinegar or mustard overnight to get a nice even patina and add some character to the knife. Old timers used to claim that a carbon steel blade would not sharpen well until it was black.

I just ordered the same knife (military green) in stainless steel, all I will need to do is to square-off the spine of the blade with a coarse bastard file to enable it to throw sparks with a ferro rod. Now you have the best of all the features in both blades you mentioned in this video and dont have to worry about the patina on the blade either. I bought some 550 paracord to wrap the sheath when it gets here, cant wait! Very informative, thanks for the insight.

I love both! Green wood n forrage ss. Dry wood carving carbon! Lots of fun.

As a Swede, I lived outside the cities the first years of my life, quite close to Mora. Everyone had a few Moraknivar lying around, like they had screwdrivers. I didn't know there was another edge types until I started in the SCA. 🙂 It was really fun to see that they were sold internationally and that there are YT videos with tens of Ks of views about something as trivial and ubiquitous as milk packages, forks and hammers...  😆

It is similar to how every grownup had the Swedish 6.5 M/96 at home, since they were in the Home Guard, now there are lots of American YT videos where hunters gush about it.

I have both, I prefer the stainless-steel version for all purposes. It cuts everything equally, holds an edge a little longer than carbon and doesn't rust. Flattened the spine for scrapping and striking a ferro rod.

Nobody ever will need to strike a spark with a rock from their knife here in the USA. Maybe just for fun.

That was very educational - thanks! 🙂

Great video!! Got me
Thinking i need another mora! :) food prep! Plus ! Gives me an extra blade in case emergency

Thanks for the video. The explanations were perfect.

Cool video, I've never had an issue with rust on my Mora carbon knives or any other knife brands of carbon that I have. On the other hand I did buy 2 BPS Carbon knives and they will rust faster than a blink of an eye.

Good morning Wayne!! This is THE best review on these knives I have been able to find. I see you are Army. From an old jarhead, Semper Fi.   Stay safe.   And, subbed!!!