Ratmandu scandi

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Jun 1, 2012
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So I love my ratmandu handle and I love the Scandi grind on my mora. So I decided I want to put a Scandi grind on my ratmandu.
Can anyone suggest somewhere I can get this done.
Thanks in advance.
 
Last edited:
Josh at Razors Edge maybe..


That was my thought.

Consider that you like the scandi grind on the Mora because the stock is thin. Therefore the angle between the grind faces is very small. Very slicey. To get that same angle on the much thicker RMD means removing a lot of metal.
 
That was my thought.

Consider that you like the scandi grind on the Mora because the stock is thin. Therefore the angle between the grind faces is very small. Very slicey. To get that same angle on the much thicker RMD means removing a lot of metal.

Will also make it very handle heavy. Not sure if that matters to the OP but thought it was worth noting
 
That was my thought.

Consider that you like the scandi grind on the Mora because the stock is thin. Therefore the angle between the grind faces is very small. Very slicey. To get that same angle on the much thicker RMD means removing a lot of metal.

Wise words.. If anything I'd have Josh (Razors Edge) do a hollow grind,, so slicey
 
Not criticizing the OP, but I will never understand the penchant for Scandinavian grinds. In my experience, they are at their best on steel stock thinner than anything produced in America. And even on the true Scandinavian knives that I have bought, their performance was at best only on par with the average knife produced in America, or American designs produced elsewhere. To put a Scandinavian grind on stock as thick as a RMD seems a step in a bad direction. But that is just me. After trying several actual Scandinavian knives, and one or two of the same design but made domestically, I will not buy anymore from any manufacturer.

And again, not criticizing the OP; just opening myself to the possibility of someone telling me the error of my perceptions.
 
I personally would try it on the mud mutt. It is very slim and slices great!
 
Too late, they already have a primary grind, so what you are suggesting would just be a standard v edge.

A scandi grind has the advantage of being cheap, that's about it.

I had one of the Mora Robust knives and at 1/8th" thick I thought it was a bit too thick for a scandi grind. I gave it away.
 
Not criticizing the OP, but I will never understand the penchant for Scandinavian grinds. In my experience, they are at their best on steel stock thinner than anything produced in America. And even on the true Scandinavian knives that I have bought, their performance was at best only on par with the average knife produced in America, or American designs produced elsewhere. To put a Scandinavian grind on stock as thick as a RMD seems a step in a bad direction. But that is just me. After trying several actual Scandinavian knives, and one or two of the same design but made domestically, I will not buy anymore from any manufacturer.

And again, not criticizing the OP; just opening myself to the possibility of someone telling me the error of my perceptions.

I must agree. And again... different strokes for different folks. I have no beef with anyone who wants a different grind on anything... it's your knife. Except Lycosa... cuz a chisel grind just ain't right unless we are talking about chisels. :p haha...

But it seems to me that a skandi grind on a RMD, or any bussekin for that matter really diminishes the 'hard-use' ability of the knife. And I believe Rat Fink is correct... it isn't possible. If you really dig the skandi, I'd suggest buying 15 moras for the price of the RMD. They're nice cutting tools and a tremendous value. They're my go-to utility knives in the workshop and garage. I have them everywhere.

But, if skandi grind and high performance is what you seek, check out Koster knives. Made in 3V they are tough and hold a very good edge.


Good luck with your choice! Keep us posted

.
 
Guess I'll just have to give up on this one for now. But thank you all for the answers.
 
You'd need to start with a blank that has not been already given a primary saber grind, which can only happen at Busse compound.

If you had RMD ground to scandi edge, you'd end up with something like thick filleting knife with handle overlarge for blade.
 
elov_alv is correct. A typical scandi grind is 12.5 degrees on each side and a primary saber grind is a lot shallower angle than that, so it removes more steel.

If you are dead set on a high performance scandi grind, try Koster (as previously stated) or LT Wright Knives (or a Blind Horse Knives used).

Rockspyder, I agree. I think a lot of the current obsession with scandis is due to the popularity of bushcraft. To me, they are really good at one thing, carving wood. Other than that, I prefer a full flat or high Saber ground to about 0.02" before sharpening.

Randy
 
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