Help with scandivex

[cvc]

I was looking through old posts and came across a passaround of the Ultralight Hunter. It is a four inch hunter made from 1/16th inch stock. It got great reviews and seems to excell as a slicer, which is very important to me. That said, I am hesitant to order one because I am unfamiliar with the scandivex edge. Is it strictly an edge treatment or is it a total blade grind such as a full flat grind? What are the advantages of it over a full flat grind with a v grind edge? How do you maintain it? What is your opinion of the scandivex compared to a full flat v grind or a full convex grind?

Thanks for helping teach an old dog new tricks!

 

[JK Knives]

Basically it's a scandi grind with a convex edge. Maintain it just like a convex edge with mousepad and paper. It's the only grind I do on 1/16" blades.

 

[NJBillK]

As far as advantages, often people will say that due to there being no "shoulder" to the primary/secondary transition, it slices much better. While being a better slicer, it often carries more support behind the cutting edge in a more evenly dispersed fashion which allows for a bit more damage resistance via impacts (hitting bone while skinning).

I have one knife that I put a full height convex on, my Becker BK2 (Saber ground 1/4") and radiused from the flat to the secondary and then did the same for the secondary to the edge and it made a noticeable difference in slicing as well as chopping with such a short knife.

I would think that 1/16" O1 with Johns HT protocol in a scandivex would make for a Killer bird and trout, camp food prep, skinner, or other medium duty prep knife.