14c28n is no joke!

[old4570]

Scandi ..... I kind of reversed the sharpening process ..
Like how they sharpen a Samurai Sword ..

I lay the Scandi at a comfortable ( Natural ) angle and then gently run my stone over the scandi edge .
I don't use a large stone , but rather a small stone .. 25x50mm , that is just large enough to hold and keep my fingers from the edge .
I have several stones of varying grit 5000+ ..
It doesn't take much work to restore an edge ..
And If I need to reprofile or clean up FUBAR I might reach for a EZE-LAP Diamond sharpener . & once the scandi is reasonably straight and even , go back to the stones and oil .
U can try doing it wet stone style , but I never liked that method nor the results I got from it .
I much prefer just holding the knife with one hand planted on something ( like my leather strop ) and running a small stone over the edge .
I guess that small stone is just easier to control and maintain good blade contact giving a nice even edge .
I can make my scandi edges scalpel sharp with this method , which is overly sharp and leaves a too weak edge .
Unless you plan on doing surgery with your Mora .

Right now I am trying to teach myself to not over sharpen & to put down a micro convex to help avoid the scandi edge roll .

 

[Deino]

Consistency and practical over theoretical performance

I am only speaking from my personal experience, and and by no means an expert.

But for me, scandi ground knives are not always easier for me to sharpen, as you need to lay the whole edge bevel flat on a stone.

In my experiences, there is a bit of a challenge in getting the curved parts evenly sharpened, and one must keep the entire bevel flat with a bunch more surface area being ground.

It seems easier for me to just sharpen a smaller edge bevel.

Maybe I am doing it wrong?

Also, scandi-edges seem more brittle, as the apex is quite small with not a lot of shoulder. They sure cut wood great though.

Consistency and practical over theoretical performance

Nothing wrong with that.

 

[Another Shepherd]

I am only speaking from my personal experience, and and by no means an expert.
But for me, scandi ground knives are not always easier for me to sharpen, as you need to lay the whole edge bevel flat on a stone.
In my experiences, there is a bit of a challenge in getting the curved parts evenly sharpened, and one must keep the entire bevel flat with a bunch more surface area being ground.

Same here. The only reason that I have any bench stones is the few scandi knives that I have.

They sure cut wood great though.

And they sure cut heavy-duty cardboard great, too!