scandi grind(how do you sharpen)

[Jason B.]

I usually just raise the angle enough so the side of the blade does not hit the stone and strop with the blade resting on the strop but is this the right way? how do you do it?

 

[Martin Swinkels]

That's o.k.
Maybe after some sharpenings you need to work the entire bevel back to the original scandigrind, and from there on you repeat... etc..

That's how I do Scandi's

 

[siguy]

i lay the entire bevel on the stone and grind until the whole surface is flat and at a consistent finish. then i take out the scratches from the medium stone with progressively fine sandpaper on a stiff backing, for a slightly convexed edge.

i only do the bevel-flatting every couple of months, stropping the edge at high grit sandpaper and then .5 micron film perhaps once or twice a week.

 

[Jason B.]

Thats what I was thinking, thanks for the reassurance:thumbup:

 

[Broos]

I also lay the bevel on the stone and grind until it goes all the way to the edge. With freshly flattened waterstones and some time, this is the easiest grind IMO to sharpen freehand to tree topping hairs on my arm sharp (this is equal or better than whittling the hair of a blonde 4 yr old ). Touch them up on the stone or lightly strop them to maintain.

I only micro-bevel if I am getting edge damage from whatever I'm cutting, and then I'll only put a very small micro-bevel on. Depending on the angle of the scandi grind, the steel, and what you're cutting, this may be needed.

 

[Bushman5]

can SV30 be reground this way into a scandi grind? i'm not liking the grind on one of my knives.....

 

[siguy]

bushman, any steel can be ground this way, but it really depends on the grind that the knife already has. with more info i can be more specific.

what kind of grind does the knife have and how thick is the edge?

i have scandi ground a some saber hollow ground blades before, but i had to take off alot of metal to get there...not necessarily something i recommend.

 

[Bushman5]

thanks SIGUY! i think i;ll leave it alone.

 

[StretchNM]

I sharpen mine by laying the scandi edge flat on a 800 grit waterstone. Then I hone traditionally by cutting into the stone. I hone both sides with decreasing pressure until the blade is very sharp, but you can feel a tiny burr.

Then, I hone the same scandi edge angle on the Sharpmaker mediums, then fine, stones. At this point, the edge is super sharp and burless. Then I increase the angle just a tad, maybe it's not even 1/2 a degree, I don't know, and hone ultra-ultra lightly down the Sharpmaker's fine, white stones. A few passes on each side and my Scandi-ground Helle Symfoni is THE sharpest knife I have...bar none. It will treetop hairs on my arm with every single pass.