Everyone raves about scandi grinds as being so easy to resharpen. I made a very crude one years ago just to get a feel for it, and I tend not to agree.
It may be easy to keep the 'angle' while grinding the edge but it also means that instead of grinding off a little section at the tip, you have to skim a little layer of the entire face of the blade every time you sharpen
The advantage to me is not having a secondary bevel tends to make slicing through things much easier. great for biltong!! (jerkey).. and thats important!
Lang