Scandi grind question

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Jan 20, 2013
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Hello all! I am working on my first Scandi grind knife. It's a mid sized knife. I don't have a picture of it since I am at work. I have ground it and got a nice edge on it, but I'm scared that I made the bevel too flat and not steep enough. I read that I should shoot for 12.5 or so on the angle which comes out to a little more than 1/4 inch on the cutting edge. Well mine is right around 1/2 an inch. I'm not sure the angle, but I think I may have not made it drastic enough. Could someone weigh in on this?

I don't really want to put a microbevel on it but if I have to I will. It may just break my heart because I'm way proud of it. But I can deal with it if I must.
 
It should be 12.5 degrees. Did you use a jig?
 
I use a filing jig. Kind of eyeball an angle and set it up at that. Hindsight I realize that I should have done some research on angle degree before doing it. But here we are.
 
Don't put a bevel on it. Get it to zero and strop away the fragmented edge and you will be good to go. In time it will convex from stropping but its nothing to loose sleep over. It's a knife use it. when you get bored with it .. Make another.
 
scribe a line down the center and grind/file to that with the angle set at 12.5. Easy peasey.
 
A 1/2" high scandi bevel at 25 degrees included would require a .200" thick blade.

If the blade is .125" thick and the grind goes up .5", the edge angle is 14.3 degrees included. That is 7.2" per side. That is a bit thin for heavy work, but will be a great slicer.
 
This is an angle I have been using all along. 1/8 stock and grind is just shy of 1/2". I have been using it with 1084 wih good results. I sharpen my personal knife in a true scandi fashon. Any knives I made I have made for others I have put a microbevel. I put microbevel on all my Leukus. It works fine. The full scandi with 1084 and this angle is an awsome slicer. I use pasted strop to maintain the edge.
 
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