I have to start with the fact that I´m no expert so take what I have to say with a pinch of salt ,,
A Scandi zero grind is just that , no microbevel , but in order to achieve that and still have a strong
edge you will have to take the sharpening to a very high grit , basically mirror , one way to get around that is to sharpen
the edge to a lower grit , and then put on a high grit microbevel .
Now the reasoning behind the above is very simple , when you sharpen an edge you get striations ( think micro serrated) ,
and those striations may result in chipping , to avoid this you either go the high grit way , and end up with a very shiny
edge , or you go the lower grit way , and end up with a shiny microbevel .
Personally I prefer the high grit very shiny blade with a micro-microbevel thrown in just to be sure.
Oh and I think that this kind of edge is best done in carbon steel , not stainless , it chips easier in my experience ,
and also the height (and blade stock thickness of course) of the grind plays a big part in how sturdy it will be , the lower the sturdier & less prone to chipping but it will not cut other materials than wood and such as well as a higher grind because of drag , so check the grind height and decide on what you´re gonna use the knife for before purchasing , the Sami people historically have this covered by having two or more knives with them.
1234,,,,
