High scandi grind, still 12.5 degrees on each side??

Are you thinking about making one, or sharpening one you have ?



In making a new one
You can figure out exactly what you want with some math

blade thickness, and the height you want it to be can determine the angle.




In sharpening one you have, the actual angle doesn't matter - just lay it flat on the stone for a proper scandi grind.


Have you seen this book ?
http://www.bladeforums.com/forums/s...aking-books-on-Google?p=10016168#post10016168
 
Last edited:
Scandi is generally used to denote a single bevel per side. There isn't a primary shallow angle bevel to reduce the stock's thickness, and then a secondary more obtuse bevel to increase edge durability. So, along the lines of what the count said: it's in the math. The knife you show could be scandi ground IF the blade thickness ~ 1/4" (I doubt it, it's probably half that). Your edge bevel height on 1/4" stock = > 5/8". Therefore I'd say it has a secondary edge bevel.
 
Last edited:
I believe I have some reading to do. I'm pretty good at math so I'll try to find a formula or something to go by.

Thanks for the link to the book. I'm downloading a copy now.
 
s2f said:
I'm pretty good at math so I'll try to find a formula or something to go by.
Click to expand...

Trigonometry. Tangent (angle) = opposite / adjacent. Opposite side would be 1/2 of the blade thickness (unless you're doing a scandi chisel grind, :) ), then solve for either the angle or the height up from the edge.
 
rwn2000 said:
Trigonometry. Tangent (angle) = opposite / adjacent. Opposite side would be 1/2 of the blade thickness (unless you're doing a scandi chisel grind, :) ), then solve for either the angle or the height up from the edge.
Click to expand...

Thanks
 
Keep is simple. 12.5/side is in the center of the Scandi angle envelope and works fine on multiple blade thicknesses. Performance (usually) dictates the heigth of the bevel, not aesthetics. 12.5 is at or very close to the optimum performance angle.
 
All flat grinds that are not reground with a secondary edge can be, for the sake of argument, considered scandi grinds.

When makers start considering the blades they make in terms of angles with specific degrees involved; they are on their way to turning out better blades.
 
Fred.Rowe said:
All flat grinds that are not reground with a secondary edge can be, for the sake of argument, considered scandi grinds.

When makers start considering the blades they make in terms of angles with specific degrees involved; they are on their way to turning out better blades.
Click to expand...

Well put. Thank you very much. From what I gather the specific angles start to affect performance and can be determined for the intended use of the blade. (if you want to get that specific)
 
12.5 using 3/16" stock will be "higher" on the blade than a 12.5 bevel on 1/8" stock - the performance characteristics remain relatively constant
 
You must log in or register to reply here.
Back
Top