Scandi SAR-3?

S

showmetheammo

Joined
Oct 17, 2009
Messages
21
Hey,
I was just wondering what you guys thought about putting a Scandi grind on an SAR-3. I don't abuse my knives, and the almost exclusive use of this knife would be bushcraft/carving duties. I'm going to give the factory grind a good go once I can get it into the bush for a few days, and try re-sharpening it a couple of times to see how it really performs - time has only permitted some backyard testing so far. That being said, a good Scandi grind is hard to beat for bushcrafting. I was also considering doing some kind of modified/half-height scandi grind because the stock on the SAR-3 is already so thin.

Let me know your opinion.
 
i dont care for a scandi grind, but im not in to the bushcrafting.

i would be very interested in seeing your thoughts on the current grind and any changes you make.
 
I think it's a great idea. Go for it man! Been thinking about how great it would be if Busse ever produced a scandi bushcraft knife but I really can't see it happening. The fact that the stock is so thin would only make it slice through anything you'd use a scandi to cut like butter. If you were to put a modified half height scandi grind on it as you said it would only thin it out much more. I personally am not sure what exactly you mean by half height scandi but I'm assuming you mean putting a very low angle on so that it comes out towards the back of the blade further... This would most likely result In an ultra sharp, thinned out, weak blade/edge that bites like hell... only good in the kitchen really!
Please post pics if you get round to it.
Good luck,
Gabriel.
 
Just for clarification, what I meant by a "half-height Scandi grind" is making it less extreme than usual. Most Scandi grinds start approximately half way down the width of the blade or so, thus they thin the blade quite a bit and remove a lot of metal. What I mean is just making the angle less extreme - a larger inclusive grind angle. Where most Scandi's are maybe 35 degrees (I really don't know exactly), I would make it 45 degrees. Thus, the grind line would work it's way down the width of the blade, in essence making it closer to a regular v-ground edge.

If someone had concrete examples of the edge angle on a typical Scandi, that would be a great resource for me.
 
I'd just go with a $10 mora for scandi, and keep the sar3 convex which suits itself to a far more wide ranging set of tasks.
 
I think the perfect angle for a scandi is 12.5 per side(25 inclusive). That's what I see most pro knife makers raving about anyway! But now that I think of it It's not really possible to put a scandi on a full flat knife. You will just end up with a full flat grind with a re-profiled edge. But in all seriousness, I think that if you re-profile to 25 degrees you won't have any complaints with the cutting ability what-so-ever.
Best,
Gabriel.
 
kdstrick said:
I'd just go with a $10 mora for scandi, and keep the sar3 convex which suits itself to a far more wide ranging set of tasks.
Click to expand...

+1, and it is not like a Mora is adding a whole lot of weight to your gear or taking up much space.
 
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