Scandi grind, what are they good for?

[pnsxyr]

It's just my opinion , but if you reduce the angle of the Scandi grind to where it cuts , you basically end up with a saber grind . Which is why I own some saber grind knives , but no Scandi grind ones .

A well designed saber grind knife can be quite thin , yet the full stock thickness at the top gives good strength , the slightly wider grind angle over a flat grind gives good splitting ability and the edge is still sharp enough to actually cut . Personally , I like a knife to be able to cut stuff .

That's how I have always seen it. I am a big fan of many saber grinds such as what the Delica/Endura 4 does or many ProTech products, and find they do a good job all-around.

I've noticed there is still some discussion on the scandi vs saber, but my personal understanding is that a scandi is more or less a saber with a zero grind, and because of the lack of the secondary bevel that the starting of the primary grind on a scandi can sometimes be significantly lower. In that sense I suppose one could call a scandi a type of saber, but not a saber being a type of scandi. By that logic, it seems a scandi would do well in 'parting' something like wood, but would 'tear' something delicate like a fruit.

I look at many sabers as more or less the step next to a high flat grind that favors more durability and less slicing and keeps slightly more metal on the blade, as a general rule.

 

[stargawker]

I do a lot of whittling and I use the smaller Moras with their scandi grind for that and they work superbly for this purpose.

 

[FortyTwoBlades]

That's how I have always seen it. I am a big fan of many saber grinds such as what the Delica/Endura 4 does or many ProTech products, and find they do a good job all-around.

I've noticed there is still some discussion on the scandi vs saber, but my personal understanding is that a scandi is more or less a saber with a zero grind, and because of the lack of the secondary bevel that the starting of the primary grind on a scandi can sometimes be significantly lower. In that sense I suppose one could call a scandi a type of saber, but not a saber being a type of scandi. By that logic, it seems a scandi would do well in 'parting' something like wood, but would 'tear' something delicate like a fruit.

I look at many sabers as more or less the step next to a high flat grind that favors more durability and less slicing and keeps slightly more metal on the blade, as a general rule.

Absolutely correct. "Scandi" is just a shorthand term for "zero saber grind, with or without a microbevel" and because you don't have a back bevel the edge bevel is broad but the total ground area of the blade is narrower than a saber grind with equal edge angle and thinner back bevel would be. A scandi is the very thickest form you can have for a knife with edge angle and stock thickness held constant, as I've mentioned before, and that means both that it is the strongest possible grind for that set of criteria but also the lowest in cutting efficiency.