Why do so many knives not have a scandi grind?

[unwisefool]

Simply stating that its the best, which you already did, isn't a reason. Explain why you think that, and maybe someone will pay attention. Personally I find that when the fat part of the blade reaches the vegetable, resistance increases greatly. The peeled section of vegetable sometimes breaks off. A full flat grind seems to penetrate through the vegetable more easily. I often take my Mora Companion camping, and use it for food prep, but that is because it was dirt cheap, and easy to keep clean in the field, not because it actually cuts better.

Also I note that we are still having this discussion about sharpening a Scandi grin by running the whole fat bevel across the stone. I would never do that, in fact I doubt that it would even sharpen the knife, because of the existence of a micro bevel at the edge. And if you don't have a micro bevel at your edge....why not put one on? It will make sharpening a whole lot easier.

I don't think you think I am who I think you think I am....