Why is Scandi grind everywhere?

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Amazing that the Nordic / Scandinavian nations have even survived all these centuries with such lousy cutlery choices and sub-par survival skills.

If only bladeforums had been around to demonstrate the error of their ways.

Well, hopefully they are making up for lost time now.



[any sarcasm, whether real or unintentional, is Spark's fault entirely...don't blame me, I'm simply a minion subject to his evil mind control methods.]
 
Blues said:
Amazing that the Nordic / Scandinavian nations have even survived all these centuries with such lousy cutlery choices and sub-par survival skills.

If only bladeforums had been around to demonstrate the error of their ways.

Well, hopefully they are making up for lost time now.



[any sarcasm, whether real or unintentional, is Spark's fault entirely...don't blame me, I'm simply a minion subject to his evil mind control methods.]
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I am just glad there arent more chisel grinds. Except on chisels.
 
Blues said:
Amazing that the Nordic / Scandinavian nations have even survived all these centuries with such lousy cutlery choices and sub-par survival skills.
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Haha....yeah, but in fairness, the modern bushcraft "Scandi" bears little resemblance to traditional Nordic knives.

All hate mail should be sent to this man:

iu
 
I guess it's the "fashion" but imo there are still lots of choices. I've a fair few knives with a "Scandi" grind and love them all, but I work a lot with wood. Some with the higher grind do cut/slice fine though such as the Rosellis I have.
 
Crag the Brewer said:
I think they are really tiny.........Unless you are into That sort of thing? :/
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But they can fly and have bigger horns. Steer wrestling...

And per wikipedia, they're big enough.

Females weigh 121 to 308 pounds and males weigh 140 to 550 pounds, depending on the time of the year.
 
I think a thin stock Scandi with a thin grind (20d total) and micro bevel makes an outstanding general use utility knife. It’s basically a Scandi/saber hybrid. I do think the thick stock zero grind Scandis are not good for much besides wood work. Very annoying to cut some vegetables or apple and it’s like splitting a log.
 
LostCause said:
Fruit, food, plastic tubes, cardboard, rugs, sometimes rubber mats or garden hose...

Scandi grind can be a slicer only if it's very thin stock.

But thicker knife with different grind will slice as good as scandi with thin stock, while being a lot sturdier...

Try cutting an apple with Mora Robust for example...
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Just means that "bushcraft" doesn't include cooking :)

I'm waiting for left-handed scandis.

:)
 
Not for nothing, but for me it's simple. Scandi grind = woods knife.

Not sure I have seen a lot of scandi grinds outside of their fit for purpose place?
 
LostCause said:
the more I look at the prices and stuff market currently offers - the less I even want to buy anything. I used to enjoy at least looking at knives in the past, but lately it's just cringe fest.
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My exact thoughts i couldnt have said it better !
 
A flat ground blade have a secondary bevel, it's like a mini scandi grind.

Unless it has a crazy blade stock thicknes, a scandi will cut just fine. Just look a mora knives.

In the other end you have kitchen knives, extremely thin stock and a completely different animal.
 
It comes about when there are newbie’s that don’t know beans from buttermilk and they want something cool and different based on what they have heard from the Internet forums. And there’s a lot of them! There are a couple of them I work with here at my job.

Knives have been around for centuries and they have been very well established for what they are according to their design. But you would think there’s something entirely new and advanced in even the most basic designs that no one has ever come across and shazam ! It goes viral !

My dad born in 1917 and grandparents in the 1880s did a lot of bush crafty stuff every day with regular knives and tools they acquired at a local store from what they had in stock.
 
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