Question from a newbie

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charlesh1028

Joined
Jan 22, 2015
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Ive seen a couple of threads on here and I'm wondering what exactly is a scandivex grind. i have herd of scandi and convex. How would one achieve a scandivex. I may be over thinking this lol any help would be appreciated.
 
A Scandi ( short for Scandinavian grind) is a flat grind to the edge. It normally goes only partway up the bevel, thus determining the edge angle. It is shaped on a flat stone or flat platen on the grinder.


A sabre ( AKA saber, named after its use on single edged swords) grind is like a Scandi, but has a small secondary bevel at the edge.

A convex is a curved surface grind to the edge. It can go all the way to the spine or only part way as in a Scandi/sabre. Some convex grinds have a very small secondary at the edge. A convex grind is shaped by slightly rotating the blade as it is worked on a stone ( as in togi) or on a slack belt or rotary platen. In Japanese blades the bevel is often called an Appleseed grind, and the overall blade grind is called shinogi tsukuri.

You can't have a combination of these. It is either a Scandi, a Sabre, or a convex.
 
^^ :thumbup: What most guys "refer" to as a "scandivex" is simply a convex ground, scandi grind. Instead of the short scandi grind bevels being completely flat, they are convex and are also "zero ground" just like a typical scandi edge, however some guys may add an ever so slight micro bevel on the edge as well. It's kinda knifemaker slang which really just means it's a convex grind that has bevels just as short as a scandi grind... simple as that. AA Forge has some good examples of this type of grind and has his own subforum here in the Hosted Knifemaker's Forums area.

Here's an example of one of his "scandivex" ground blades from his site:

17409280006_70c20a9fec_c.jpg



It's just a hybrid type of grind that some guys prefer over the flat scandi grind bevels. I prorbably made this post longer than it needed to be, but I hope that makes sense! ;) If not just research scandi grinds and convex grinds and then the picture above will make sense.

~Paul
My YT Channel Lsubslimed
... (It's been quite a while since I've posted any new vids)
 
I'm sure there are advantages to each grind, but I notice that my scandi ground knives seem to be the sharpest...great for carving, cutting, all sorts of stuff. Is this just a figment of my imagination or do you get a keener edge with scandi style edges?
 
A Scandi grind is a zero edge. It is a continuous angle to the edge. This makes a very sharp edge, but the edge is somewhat frailer than an edge with more meat behind it. For whittling and cutting tasks that require keen edges , a Scandi is good. The convex edge is nearly the same, but due to the bevels being a very slight arc, there is more strength to the edge. A katana has this type edge.
 
Thanks Everyone! This all makes sense to me know and I appreciate all the quick replies, it's nice to know that there are people willing to teach newbies such as my self.
 
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