Let's grind this out...

a.l.hare

a.l.hare

Joined
Sep 16, 2008
Messages
139
Everyone has their favorite grind...convex , scandi, full flat, some kind combo ala Tom Brown or Mentor, etc. Now, I know this has come up before, but being a little crazy I thought sometimes people might form new opinions. So, what are you working with these days? Any revelations or new experiences? What's your grind?
 
I still like full flat/scandi edge as a utility blade. Scandi has that neato works great with wood factor, but give me flat any day. Love how the aesthetics of a tapered spine and how flat behaves on food prep.

Edit - thats flat/convex, not flat scandi....OOps....Too much red vino on a Friday night!
 
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i like full flat, but i have actually never owned a scandi, i have used friends but not my own. i think i am buying a mora here soon and see how i like them. but as of now full flat.
 
I like saber grinds, but flat grinds are my number 2
 
I mix the best of both worlds, flat/convex on the main grind, convex edge.
Scott
 
Like many have already mentioned, the flat primary grind with a convex secondary is an incredibly versatile design. Personally, when I lay all the pros and cons down regarding all the different grinds, this one ends up coming out on top for me. BUT....., there is always a but :D

For some reason, I am just still always drawn to the scandi grind. Perhaps it is just the stuff that I am doing, but if you ever see me in the woods, 9 times out of 10, I will have a scandi on my belt.

One of my most recent favorites addresses some of the issues noted by KGD. The drawback of the scandi grind is that it reaches full thickness of the stock in very short distance. So, for food prep and such, where you are pushing against a non-deformable material, it does not have much slicing ability.

My solution to that is to go thin with a scandi:

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This particular one is 3/32". With this size knife, I am not digging, prying, and doing any Rambo stuff, so the lateral stiffness is not really need for me. Go to a bigger knife, and yes I will switch the grind.

But this particular one is long enough to baton through wood to make kindling like any knife its size. The scandi acts as you would expect on chewing wood. The thinness makes the slicing ability great. The bevel is still wide enough to lock it on to a stone, and yet it is small enough that it doesn't take forever to evenly hone.

These days I cringe a bit when I think of a scandi on an 1/8", but can live with. I don't even want to think about having one on a thicker knife (such as 5/32") but many people order and want one that way.

Just my experience.

B
 
I like a full convex or a flat convex best mostly because of the versatility they offer and the fact they are nice and easy to sharpen and take care of in the woods
 
I like a saber flat or slightly convex grind, with a small bevel at the edge. I regrind my scandis when they arrive, typically making the bevel almost twice as wide. Then I hone a bevel at the very edge, close to the original angle of the factory edge. This makes it easy to resharpen, and I only have to polish a very narrow strip of steel instead of a whole scandi bevel. Through practice, it's not a problem to cut wood on par with a zero scandi.
 
In larger knives I much prefer a convex grind. In smaller, a Scandi, or a FFG is preferred. Really depends on what I plan on using the knife for. If the blade comes sharp enough from the factory, and I like it that way, I will keep it at that.
 
for daily use and functionality I go witha full flat with convex edge. However I constantly find myself wanting scandi grinds. I really like looking at them, but dont like using them.
 
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