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L.T. Wright Genesis: Scandi or Flat?
- Thread starter BMCGear
- Start date
For the same 1/8" blade stock, a Scandi gives you much stronger/heavier blade. It will carve about as well but not slice as nice.
If you want to screw around with a Scandi, why not spend $9 on a Mora and try that? It isn't like it won't make a nice spare knife. And if it turns out to be your thing, get the Genesis then.
Really, I don't think it matters that much for most outdoor uses. I wouldn't want to chop carrots with a Scandi, but they work pretty well overall.
If you want to screw around with a Scandi, why not spend $9 on a Mora and try that? It isn't like it won't make a nice spare knife. And if it turns out to be your thing, get the Genesis then.
Really, I don't think it matters that much for most outdoor uses. I wouldn't want to chop carrots with a Scandi, but they work pretty well overall.
IMO, Scandi or convexed blades are much better at wood working than full flat blades (or hollow ground blades). Two things. First, the extra width behind the edge gives better control of cutting angle, making it easier to make controlled curls without the blade diving into the wood. Second, the extra width down lower makes it easier to batton wood, for the same reason that axes have convexed shoulders.
I think of full flat and this pure Scandi as extremes on a spectrum. As you convex a pure Scandi on a stone, you thin the blade and move it toward full flat. Full flat is better for slicing.
I prefer thinner blades with still noticeable amounts of convexity to them. I have an old Schrade that could be described as thin convexed sabre grind. I also have a Mora Companion that I've convexed. For me, they give the right balance of slicing for food prep and wood working. I can tollerate full flat for pocket knives but for fixed blades, I prefer some convexity.
I would second the recommendation on getting a Mora. Use it stock for a while and make a lot of feather sticks with it and your full flat knives. See if you can tell the difference.
Then if you want, put it on a stone and convex it. Here's mine.
Mora Companion by Pinnah, on Flickr
Here's a video by Virtuovice showing how he convexes his Scandi grind knives.
[video=youtube_share;sLlxWbce4iE]http://youtu.be/sLlxWbce4iE[/video]
I think of full flat and this pure Scandi as extremes on a spectrum. As you convex a pure Scandi on a stone, you thin the blade and move it toward full flat. Full flat is better for slicing.
I prefer thinner blades with still noticeable amounts of convexity to them. I have an old Schrade that could be described as thin convexed sabre grind. I also have a Mora Companion that I've convexed. For me, they give the right balance of slicing for food prep and wood working. I can tollerate full flat for pocket knives but for fixed blades, I prefer some convexity.
I would second the recommendation on getting a Mora. Use it stock for a while and make a lot of feather sticks with it and your full flat knives. See if you can tell the difference.
Then if you want, put it on a stone and convex it. Here's mine.
Mora Companion by Pinnah, on FlickrHere's a video by Virtuovice showing how he convexes his Scandi grind knives.
[video=youtube_share;sLlxWbce4iE]http://youtu.be/sLlxWbce4iE[/video]
- Joined
- Jun 3, 2010
- Messages
- 1,516
Buy a Mora and find out.
... how good a $15 knife can be!!