The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
In my experience, scandi grinds are great for wood, but bad for potatoes, apples, carrots, and the like.
I would generally agree, but if the blade is thin (I have one in 2,2mm for example) it works great for kitchen tasks as well. In my opinion.
Best regards,
l.
In my experience, scandi grinds are great for wood, but bad for potatoes, apples, carrots, and the like.
My theory is that people think scandi's work better then other grinds because they're able to get scandis sharper with consistant edge angles.
I've always thought one of these would make a really ideal camp/camp cooking blade. Ever seen one? The shape is nice and the blade is so thin it will flex.
http://www.google.com/imgres?imgurl...ripper+knife&hl=en&sa=X&gbv=2&tbm=isch&itbs=1
I use a mora for just about everything from carving to game prep, and food prep when in the outdoors.
I find that the thinner carbon steel moras are thin enough for food prep while maintaining the general scandi goodness for carving and such.
the one thing I donot use them for is battoning type survival tasks.. but for all other things it;s my goto blade.