SCANDI grind users input wanted

DPKnives

DPKnives

Joined
Nov 6, 2007
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I have just tried my first scandi grind. It is on my Camp Master blade I would like input from anyone who uses a scandi grind as to how they think it looks and will work. The grinds are both at about 10 degrees +/-. The blade is made of 1/8" 1095. Let me know this is right off the belt and nothing else done to it yet. Thanks. Doug

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I live in Scandinavia and have used and sharpened scandi grind knives for aprx 35 years, and looking at your pictures I think your grind looks great and will work perfect.
timann
 
Looks great to me, but I really only use scandi's till they're dull, then file them and never use them again. I'm not a huge fan of that grind. But Dan Koster says it only takes 2 minutes to grind. That part sounds good. How long did that one take you. I'd imagine I can't approach Dan's speed.
 
Andy it did take a bit because it was the first one and I am using an inexpensive 1 x 30 so I am sure with better equipment and more practice they will go very quickly. Doug
 
Yes! Let me know how fast you get after 5 knives. That'll be a better test.
 
Looks good to me. As someone interested in getting a scandi as my first non-stainless knife, I'm interested in why you (Fiddleback) choose to not sharpen them that way after they dull?
 
Looks good! I love the blade shape! Can't wait to see it finished.

You may want to try and figure out a way to make a table that approaches your belt sander at the proper angle, so you don't have to free hand it. I free handed my first two, and it does take longer because you are constantly stopping to check and make sure you are at the right angle, etc. I am hoping to figure something out before I start anymore knives, just because it would be so much easier and faster, and more constistant.
 
Darteres said:
Looks good to me. As someone interested in getting a scandi as my first non-stainless knife, I'm interested in why you (Fiddleback) choose to not sharpen them that way after they dull?
Click to expand...

Because to sharpen a scandi grind you lay the entire bevel down on the stone and remove steel along that entire plane. Its a lot of steel and I just don't have the patience for it. Ever sharpened a chisel? Its like sharpening a long chisel. Some people use microbevels on scandi's, but I agree with HD that it cuts down on the performance.
 
looks good from here.

last night i did a scandi grind on a 3/32" piece of S7 (7" long blade) in about 10-15 minutes (pretty fresh 40 grit klingspor belt). maybe less, i don't think more. i didn't time myself, just guessing. for thicker stock it takes a little longer, but it is still far faster than a full flat or even a full convex. i slightly convex my scandi grind, so that if you stone sharpen them they will have to be flattened first, or they can be stropped on sandpaper. i agree that they are a pain to sharpen, that's why the only true scandi in my house is my original mora #1 that was my first quality fixed blade. everything else (including other moras) get slight convex bevels.

anyways, good looking knife doug. like you, i look forward to upgrading my belt grinder someday (soon hopefully!)
 
Fiddleback said:
Because to sharpen a scandi grind you lay the entire bevel down on the stone and remove steel along that entire plane. Its a lot of steel and I just don't have the patience for it. Ever sharpened a chisel? Its like sharpening a long chisel. Some people use microbevels on scandi's, but I agree with HD that it cuts down on the performance.
Click to expand...

Never thought of it that way. Thanks for the input!
 
I have had a lot of knives with alot of different grinds but and in my humble novice opinion nothing comes close to scandi when wood working
 
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