The (un)Official SDFK Thread

Nathan, somewhere you said there might be a different grind on the basic and signature series knives. I think you said the signature would have an s grind. Forgive me if this has been asked before, but what is an s grind and what difference does it make?
 
coolbreezy37 said:
My guess is $300-325 for the basic, $375-400 for the signature series.
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The basics were originally supposed to be around $250 on Amazon, but that was a year or two ago, before recent inflation, and Nathan has indicated prices will definitely need to go up. So yes, I'd expect something around $300 for the plain-jane version, even if they manage to keep production costs to a minimum.
 
fielder said:
Nathan, somewhere you said there might be a different grind on the basic and signature series knives. I think you said the signature would have an s grind. Forgive me if this has been asked before, but what is an s grind and what difference does it make?
Click to expand...
The S-grind is a subtle 'S' shaped profile of the primary grind, initially developed and refined for the (multiple title winning) Competition Chopper. It reduces binding when chopping deep and IIRC, helps pop the chips loose. Nathan has since used it on the other choppers.

I don't recall reading about using it for the SS SDFKs though. That would be pretty sweet.
 
It is a very shallow hollow grind that is convex behind the edge and at the shoulder. Think of it as a very shallow convex grind that is squished so narrow that it becomes concave in the middle. It was developed by Dan and is on the knife he used to win the world championship several times. Jo and Ben used theirs to win in Atlanta last year and the majority of the races they attend. It is a very effective cutting geometry that we use on our choppers and sometimes on some of the smaller knives too. It is used on the HDFK and it might make sense to put it on the SDFK signature too.

It took some some work to develop the tooling and process and to tweak the geometry but now that we have it figured out it is a reliable manufacturing process.
 
Nathan the Machinist said:
It is a very shallow hollow grind that is convex behind the edge and at the shoulder. Think of it as a very shallow convex grind that is squished so narrow that it becomes concave in the middle. It was developed by Dan and is on the knife he used to win the world championship several times. Jo and Ben used theirs to win in Atlanta last year and the majority of the races they attend. It is a very effective cutting geometry that we use on our choppers and sometimes on some of the smaller knives too. It is used on the HDFK and it might make sense to put it on the SDFK signature too.

It took some some work to develop the tooling and process and to tweak the geometry but now that we have it figured out it is a reliable manufacturing process.
Click to expand...
I think Jerry Hossom used a conceptually similar approach with a hollow grind that flared out into a convex edge.
 
Nathan the Machinist said:
It is a very shallow hollow grind that is convex behind the edge and at the shoulder. Think of it as a very shallow convex grind that is squished so narrow that it becomes concave in the middle. It was developed by Dan and is on the knife he used to win the world championship several times. Jo and Ben used theirs to win in Atlanta last year and the majority of the races they attend. It is a very effective cutting geometry that we use on our choppers and sometimes on some of the smaller knives too. It is used on the HDFK and it might make sense to put it on the SDFK signature too.

It took some some work to develop the tooling and process and to tweak the geometry but now that we have it figured out it is a reliable manufacturing process.
Click to expand...

That makes me want the sdfk even more.
How does the HDFK S-grind compare to the double bevel grind of the kephart?
 
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