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More defiling of the sacred.

FortyTwoBlades

FortyTwoBlades

Baryonyx walkeri
Dealer / Materials Provider
Joined
Mar 8, 2008
Messages
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10462698_10205783371331939_2791152226945559431_n.jpg
 
People freak out when I say I put a microbevel on my Mora so I'm surprised you haven't received any death threats yet:D
 
Don't listen to them! I turned mine into a full convex and it's a slicing machine now. It cuts cardboard like nobody's business

Yours looks awesome, by the way
 
Bighaze51 said:
Don't listen to them! I turned mine into a full convex and it's a slicing machine now. It cuts cardboard like nobody's business

Yours looks awesome, by the way
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Makes a huge difference, doesn't it? :D I use one of my early attempts as my go-to shop knife. It's a heck of a cutting machine and I'm surprised that Morakniv hasn't come out with an FFG outdoor/utility blade on their own. Their culinary line is all full flat, and nicely done, so they have the ability.
 
Possibly showing my ignorance here, but is what we see of the edge bevel part of the original Scandi bevel or has that been re-profiled also? Either way, it sure looks clean! Mike
 
The edge itself was left alone, so it's factory. The actual edge angle on them is just fine, but the rapid transition to full stock thickness is what kills the slicing performance of scandis, especially in thicker stock. That thick stock is an advantage here, as it allows for a stout spine for rigidity, but the blade as it approaches the edge is now much thinner.
 
I hate how if it's not a perfectly flat V bevel, people think it's no longer a scandi...
 
KennyB said:
I hate how if it's not a perfectly flat V bevel, people think it's no longer a scandi...
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Especially given that Moras are actually slightly hollow-ground from the factory and most have a microbevel applied. :D Also many Nordic knives did not feature such a grind.
 
FortyTwoBlades said:
The edge itself was left alone, so it's factory. The actual edge angle on them is just fine, but the rapid transition to full stock thickness is what kills the slicing performance of scandis, especially in thicker stock. That thick stock is an advantage here, as it allows for a stout spine for rigidity, but the blade as it approaches the edge is now much thinner.
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Makes sense. Thank you. Mike
 
@FortyTwoBlades
So the original edge grind (13-15dps) remains and you ground a primary or back-bevel above that ...?

If so, curious as to the primary angle (and if you did both sides)? Also, how thin the spine is now?

Thanks,
 
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Great work, 42! Looks really nice. Are you going to offer this option for sale on your website?
 
Spey said:
@FortyTwoBlades
So the original edge grind (13-15dps) remains and you ground a primary or back-bevel above that ...?

If so, curious as to the primary angle (and if you did both sides)? Also, how thin the spine is now?

Thanks,
Click to expand...

The primary grind is 6.3° included angle, so 3.15° per side. The spine is its original thickness.

Shaggy said:
Great work, 42! Looks really nice. Are you going to offer this option for sale on your website?
Click to expand...

It'll be going up, but I need to get the regular ones up first before I make this one available. :)
 
Definitely much better performance. Here is a pic of mine. I never finished fully polishing the face because it's one of my work knives but you get the idea. :)
 
Great regrind FortyTwo! I totally agree w/ the geometry issues that scandi's inherently have... but if you start questioning the "traditional thinking" woe be unto you! lol keep up the good work
 
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