blade thickness in relation to bushcraft

[Cliff Stamp]

If you have a thicker spine on a full flat grind, you can progressively (and slightly) thicken the grind towards the tip for more strength in splitting tasks, while retaining cutting efficiency at the wider parts of the blade, towards the handle.

By grind do you mean edge?

How does the scandi grind differ from the others stated.

It is a sabre flat grind, commonly with a very slight secondary edge bevel. The main difference is the thickness (or lack of in some cases) of the secondary edge bevel, it will be very thin on such knives, as in < 0.010".

-Cliff

 

[sodak]

No, primary grind. I experienced failure with too much distal taper. Great for cutting game, not so great for wood work.

 

[Thomas Linton]

By grind do you mean edge?



It is a sabre flat grind, commonly with a very slight secondary edge bevel. The main difference is the thickness (or lack of in some cases) of the secondary edge bevel, it will be very thin on such knives, as in < 0.010".

-Cliff

Shhhhhhhhhhhhhhhh. It's a secret. Let's pretend it's not there.

 

[Cliff Stamp]

No, primary grind.

You have knives where the spine thickens towards the tip?

It's a secret.

Better not talk to anyone from scandinavia then.

-Cliff

 

[Thomas Linton]

Better not talk to anyone from scandinavia then.

-Cliff

Oh I do, directly and through their work. In fact, makers from Scandinavia have tried to point out the presence of secondary bevels, flat and convex, in posts at the forum one can regard as the "home" of the Scandi Mythos.

Hey, it makes them happy. No big deal.

 

[sodak]

You have knives where the spine thickens towards the tip?
-Cliff

That's what I get for posting in a hurry.

No, what I mean is that on some of my more delicate, high hollow ground knives, going from the choil to the tip, the distal taper thins out enough that as the knife gets narrower, the primary grind doesn't change, or changes to be a thinner grind. This depends, of course, on blade width and where the taper comes in to play. These tend to be fairly delicate for wood working around the tip (meaning I snapped the tip off without meaning to).

On other knives, the distal taper only occurs at the last inch or so near the tip, and depending on the width of the blade, the primary grind can be at a greater angle then the rest of the knife. This leaves more "meat" at the tip, giving a stronger tip, yet still leaving the rest of the blade at a high cutting efficiency. To me, this is what I mean by having your cake and eat it too, at least for woodcraft.