I`m working on the last four knives that I have orders for this year, so I`m going to attempt to build a fixture for scandi grinds. What do you guys feel is the best grind angle for this type of grind? I`m not familiar with them, so help!
Pardon my ignorance, but what is a "scandi grind"?
I did see the pic in the other thread, and noted that the grind does not go all the way up to the spine of the blade, but other than that I am in the dark.
That grind would look cool on the Bowie (Kowie?).....
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