Scandi chips

[Nathan Knutson]

I have a couple Moras I'm trying to work some minor edge chips out of.

I'm assuming that there's not a circumstance where it's reasonable to concentrate efforts on the section of blade near the chipped part only, because then the thickness of the grind will get uneven, which I imagine in turn will screw up both performance and the ability of the knife to be automatically angled correctly against the stone. Is that about right?

If so, it would seem that taking edge damage out of a scandi grind is a relatively large amount of work. Are there any tricks? Is starting with a chunkier grit than is see in secondary beveled knife maintenance a reasonable idea? There's so much more surface area that has to be touched that that would seem to make sense to me.

 

[Hengelo_77]

I'd put the edge on a coarse stone and "cut the stone" untill the chip is gone.That will ruin the edge, but keep the line of the edge.
Then remake a new edge with a coarse stone. (120 grit or so)
Make sure to remove the same amound of steel fron both sides.
Flip the knife over every once an a while, otherwise the edge won't be in the middle

 

[Hengelo_77]

Or buy a new mora if it is very bad, they arn't expensive.

 

[Nathan Knutson]

They're not really bad. Closer to negligible. I'm more trying to learn the care and feeding of scandi grinds.

 

[Seedy Lot]

I usually do not worry about taking care of chips in one sharpening session. I will sharpen the knife back to a zero grind and slightly micro bevel then use the tool, when dull i will repeat. Eventually the chips work out and i do not waste time or steel fixing just a chip.

 

[Nathan Knutson]

I usually do not worry about taking care of chips in one sharpening session. I will sharpen the knife back to a zero grind and slightly micro bevel then use the tool, when dull i will repeat. Eventually the chips work out and i do not waste time or steel fixing just a chip.

That makes sense, except somewhere along the way I heard the tip that leaving a chip alone might beget the chip getting bigger/worse when the edge snags on it in use. Do you find that to be less of a concern and/or not worth spending the time of redoing the edge to address? (On a Mora it almost certainly isn't, but the same thing could apply to a fancier Scandinavian grind knife as well.)

 

[Seedy Lot]

That makes sense, except somewhere along the way I heard the tip that leaving a chip alone might beget the chip getting bigger/worse when the edge snags on it in use. Do you find that to be less of a concern and/or not worth spending the time of redoing the edge to address? (On a Mora it almost certainly isn't, but the same thing could apply to a fancier Scandinavian grind knife as well.)

I have never had a chip enlarge with use and i had decent chip in a scandi M4 knife that fell of the tractor hood when i was skinning a deer. Took a couple months for me to slowly work the chip out and i was using the knife daily throughout that time frame.