What grind for food prep / bushcraft?

Riverwarrior

Riverwarrior

Joined
Sep 17, 2010
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What grind is better for a camp knife when food prep and light bushcrafting are the main tasks for the blade?

I figured a convex grind (like the Fallkniven F1) would be the best, but I wanted to ask the members on this forum for their suggestions.

Thanks
 
Scandi is horrible at food prep imho. Food goes flying. For a split between camp and bushcraft maybe a full flat grind with a convex edge.
 
Riverwarrior said:
What is the best way to sharpen a "scandi" grind? I have a DC4 stone, small strop, and Sharpmaker? Would any of these be alright to for a scandi grind?

Thanks
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Out of these choices go with the dc4 and strop. Sharpmaker and a scandi were a pin fpr me personally. At home either a wetstone setup or go get a sturdy piece of glass cut....1/4" and then get automotive sandpaper. Spray a little water on the glass and stick the paper down and sharpen away.
 
Riverwarrior said:
What grind is better for a camp knife when food prep and light bushcrafting are the main tasks for the blade?

I figured a convex grind (like the Fallkniven F1) would be the best, but I wanted to ask the members on this forum for their suggestions.

Thanks
Click to expand...

Flat Ground, thinner the better for food prep with a fine edge.

Light bushcraft you could use the same knife if the steel is strong enough although they really two different subjects.
 
Ankerson said:
Flat Ground, thinner the better for food prep with a fine edge.

Light bushcraft you could use the same knife if the steel is strong enough although they really two different subjects.
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Full flat grind with a springy temper. It's not going to hold an edge as long as high-hardness steel but will be more resilient for bushcraft purposes and be easy to resharpen. Just my personal advice. It should hold up fine then and be able to go back and forth between subjects without difficulty. Bushcraft is a means of living off the land, so I'd think that food prep would be an important part of that! The nessmuk is a good example of a knife style designed for that balance.
 
FortyTwoBlades said:
Full flat grind with a springy temper. It's not going to hold an edge as long as high-hardness steel but will be more resilient for bushcraft purposes and be easy to resharpen. Just my personal advice. It should hold up fine then and be able to go back and forth between subjects without difficulty. Bushcraft is a means of living off the land, so I'd think that food prep would be an important part of that! The nessmuk is a good example of a knife style designed for that balance.
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I believe in having 2 blades instead of one, one smaller FB for food prep, animal prep and a large FB for other things.
 
Ankerson said:
I believe in having 2 blades instead of one, one smaller FB for food prep, animal prep and a large FB for other things.
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My preferred stance as well. Just pointing out that there are designs intended for double duty like that. Nessmuk himself carried an axe after all. :)
 
FortyTwoBlades said:
My preferred stance as well. Just pointing out that there are designs intended for double duty like that. Nessmuk himself carried an axe after all. :)
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Yeah it's hard to beat a specialised blade for Animal dressing, skinning and butchering etc. Nice hard, thin blade with great steel that holds an edge for a very long time.

Then a larger tougher FB for the other stuff.
 
Even last night, in my room, and I want to cut an apple. Most of my outdoor knives would do it, but they are so thick. Even a 1/8' thick full flat convex blade is thick, for food prep. Well, depends on the height.
So, I grab a Ontario, Old Hickory pairing knife. It cuts right through fruits and veggies, looks like a steak knife. It's so light, and small, that one could throw it in a pack, and not even think about it.
There are so many options out there, but a Nessmuk would also work. Just don't forget your axe, or larger fixed blade.
 
foxx said:
Even last night, in my room, and I want to cut an apple. Most of my outdoor knives would do it, but they are so thick. Even a 1/8' thick full flat convex blade is thick, for food prep. Well, depends on the height.
So, I grab a Ontario, Old Hickory pairing knife. It cuts right through fruits and veggies, looks like a steak knife. It's so light, and small, that one could throw it in a pack, and not even think about it.
There are so many options out there, but a Nessmuk would also work. Just don't forget your axe, or larger fixed blade.
Click to expand...

I used to take a paring knife in the field all the time, they are very useful, more so that most people would have you believe.
 
So for food prep, would a 3/32" full flat grind/convex edge be a better slicer than the 1/8" blade?

Like mentioned above, I have several blades that I use for various tasks, but I'm looking to have some blades made and was really wanting one of them for food prep (with possible light bushcraft if need be).

Thanks
 
Cheap option:

Mora carbon knife for bushcraft
+
Opinel #8 for food prep (thin blade, FFG, sharp edge = great slicer)
 
My food prep knife is a Victorinox Outrider. Thin blade, long enough to deal with capsicum and brocolli, locks for safety.
 
Been using my F1 for bushcraft tasks and foodprep in the field for basically 2 years now. No troubles at all. Love that knife!
 
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