A convex grind question

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Jan 31, 2006
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So I know Andy will do convex grinds as well as scandi grinds, and will use at least two (or 3?) different steel thicknesses. My question is this: Given a knife with a convex grind, generally speaking, which models tend to be thicker at the edge and which models tend to be ground thinner at the edge? I know that most of Andy's knives can do most everything pretty well, but I am trying to distinguish the uber-super-slicers from the ones with somewhat thicker bevels.

What say you folks with more experience than I?
 
The higher the grind the better the slicer generally. You could get a bushfinger in 1/8 or 5/32 or 3/16. A full height covex ground on 1/8 inch will be your best slicer, a half height covex on 3/16 will be the most durable.
 
All I can comment on is what I have had. But i'd be glad to share.

(Please keep in mind Andy's knives are all ground by hand. No two are ground exactly the same. He's not a machine ya know)

The first knife was a 5/32" saber grind Hunter. Sure it was sharp, and it served me well for a deer season or two. After a while I sent it in for a spa treatment and got back a full height grind convex. With the thicker steel, THAT was a game changer. While the spine thickness remained the same, the edge was noticably thinner and cut like a laser!! It was shocking to see the difference, to me anyway.

Knife two was a 1/8" saber grind Hiking Buddy. The thinner steel makes for a very nice slicer. I like this size a lot.

My current fav is the Bushfinger I've got. It's a saber ground 5/32" but in all honesty, I, personally, am not tough on my knives. After having a few 5/32" thick blades, I really feel like its too thick. My grail knife would be a relatively high (not full) saber ground Bushfinger in 1/8" O-1. I can understand why the thicker steel is so popular. It certainly makes for a tough knife. But I want a knife to be a knife. :) I like a mean slicer!!

If you wanted and extreme cutter, I'd look out for a full convex in 1/8".

Scandi's are certainly sharp but not what I would classify as a slicer unless it was 3/32" which does come out of the Fiddleback shop from time to time.

I hope some of this made sense for ya.
 
Scmittie, yes, that made sense and that was the kind of info I was looking for--personal experience with Andy's knives.

I am certainly familiar with what should be a better slicer based on blade profile, geometry, length, etc. (or what should be a better slicer at least in theory), but as you said, Andy is not a machine and his knives are made by hand. He has a lot of different models, many of which are similar in many ways. Yet, the intended use of two different models which share a similar shape and/or size may be completely different. If Andy wants one to have a stronger edge, he may make the bevel more obtuse than one which has a thinner edge and is intended more for lighter duty rather than pounding through a knot with a baton. But since I don't have one of everything he has made, it's hard for me to tell which models are more appropriate for heavy duty use and which are more appropriate to be used as wicked slicers.

Of course, maybe I am wrong and no one model excels at slicing compared to the others, but you seem to suggest that a 1/8" thick hiking buddy might be better than some of the other models.
 
I would think an 1/8" anything would do great. But then again, I've only had a few models. There are guys here that have TONS more experience with Fiddlebacks than I do. Hopefully they will offer up their thoughts as well.
 
My nessmuk is 3/32" saber convex. Probably the best slicer of all the FB's I've owned.

Maybe he'll make a similar configuration in the new design.
 
I've got a 5/32" Recluse and it's a pretty decent slicer; much better than other models of the same blade thickness. It's designed as a general purpose knife, so it's got some belly to it's blade. I would think that a Recluse in 1/8" with either a high saber grind or a full-height convex would be great slicer.

I've got a 1/8" convex Bushfinger on the way. I'm theorizing that the blade shape should make it like a really tough chef's knife, with Fiddleback coolness.

I'll report back on the slicing ability after it arrives.

ERG
 
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