Why Scandi ?

O

old4570

Banned By Request
Joined
Jul 28, 2010
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803
For me , I have had Mora since I was a teen . And my Mora were always sharp .
I found it relatively easy to keep a scandi sharp , even when struggling with normal edges .
Once I purchased a ceramic rod , I used that ceramic rod exclusively to sharpen my Mora's .. I used nothing but that ceramic rod for a good 30 or more years . ( Im getting old , forgetting how long I have had Mora knives )
That meant I was doing the micro bevel on the knife rather than maintaining the Scandi edge . ( But , easy is easy )

Now some people have issue with sharpening Scandi ..
I think , you need to find YOUR style or method ! Fair enough if you see a Utube video and your able to copy some one else's method .
Back to why so many people like Scandi ..

A) It just cuts so well .
B) For me anyways , easy to sharpen .
C) Easy to maintain .
D) Easy to restore

Yes , maintaining a full or real Scandi edge is a little more work , but you should be able to strop the edge back for quite some time . This helps keep stone work to a minimum .
Or you can go the micro bevel route . ( I mean , I did for 30+ years ) .
& I only changed after I started chasing after edge retention .

+ I find maintaining the Scandi much simpler than a regular knife , especially hand sharpening .
The guided knife sharpeners have changed things some , but what if ? This N that meant you no longer could access them !
That's why if I knew something DEEP "S" was coming my way , I would be packing Scandi ..
In fact , I never went bush without a Mora ( Never ) . Sure there were other knives , but always a Mora as well .
These days there are more options ( Brands / steels ) to chose from . Still , I think there will always be a scandi in my life at home or in the woods .

The video is Mikey Mouse : ( Yeah )
But might give people some sharpening ideas of their own .

 
The question should be: What is 'Scandi'?

IMG_20230227_224555.jpg


3 of those knives are claimed to have "Scandi", yet all 3 of them are different. The bottom one is just there to ask more question.

Mora claims to have true scandi, but with micro bevel... Some people also say that Mora has a very slight hollow grind into it.
BPS of Ukraine says true scandi, and has no bevel... straight V.
Tevara claims to have scandi, but has near mid high grind and clear bevel... This type of grind is common of the Finnish knives.

Then my custom knife, which has a hollow grind. Sharpening it is actually just sharpening the bevel. Anyhow, would it has less cutting performance somehow compare to the "scandi" above?
 
Arathol said:
Its a made up term. It really started with Ray Mears years ago. Scandinavian knives don't all use the same sort of edge. There is no one single grind that is a real "Scandi grind".....
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Haha, you told me it last time I wrote similar post, and I got it and understood very clearly.

I simply keep asking the "scandi" enthusiasm to see how they answer with their expertise and love for that board of a style.
 
Mora :
Yes , the cheaper Mora do certainly have a micro bevel ( The ones I purchased )
Even my Garberg has a micro bevel .
A lot of Manufacturers say Scandi and have a micro bevel ..
Is it legit to put a Micro bevel on Scandi ? Or is there some rule or law against it ? Yeah ......... I don't think it matters that much .
The angle of the edge is very tight , leaving to a thin edge .. So ..........
Easy enough to sharpen away if you hate the micro bevel .. Does the micro bevel ? Stop the knife being scandi ?
That's a matter of opinion : To each their own I say & be happy !
 
Deino said:
The question should be: What is 'Scandi'?

IMG_20230227_224555.jpg


3 of those knives are claimed to have "Scandi", yet all 3 of them are different. The bottom one is just there to ask more question.

Mora claims to have true scandi, but with micro bevel... Some people also say that Mora has a very slight hollow grind into it.
BPS of Ukraine says true scandi, and has no bevel... straight V.
Tevara claims to have scandi, but has near mid high grind and clear bevel... This type of grind is common of the Finnish knives.

Then my custom knife, which has a hollow grind. Sharpening it is actually just sharpening the bevel. Anyhow, would it has less cutting performance somehow compare to the "scandi" above?
Click to expand...
My understanding is a scandi is basically a primary sabre grind that goes all the way to the edge. No secondary bevel. You could have a fairly obtuse angle or a more acute angle but still have a scandi.

I guess if you then micro bevel, you still can call it a scandi, but any pronounced secondary bevel is just a sabre grind.

That's just my take. You can call it what you want.
 
I try to maintain the Scandi edge on my Scandi knives and I find it a PITA. I wish Mora sold a FFG knife which was as stout a a regular Mora at the spine. I love Moras for yard work knives but have gravitated to carrying decent yard sale kitchen knives for that purpose to get the FFG. Problem is that the knife is less stout overall. From what I've seen of the Mora FLEX, it's not much better than a good kitchen knife in that regard.
 
old4570 said:
Mora :
Yes , the cheaper Mora do certainly have a micro bevel ( The ones I purchased )
Even my Garberg has a micro bevel .
A lot of Manufacturers say Scandi and have a micro bevel ..
Is it legit to put a Micro bevel on Scandi ? Or is there some rule or law against it ? Yeah ......... I don't think it matters that much .
The angle of the edge is very tight , leaving to a thin edge .. So ..........
Easy enough to sharpen away if you hate the micro bevel .. Does the micro bevel ? Stop the knife being scandi ?
That's a matter of opinion : To each their own I say & be happy !
Click to expand...
Per the guy who makes theses knives-
Mora knives have a micro bevel except for the wood carving blades, with angles from 11-13° per side. Its not very large, less than .5mm tall. Most times you won't even see it after the final polish.
 
davek14 said:
I try to maintain the Scandi edge on my Scandi knives and I find it a PITA. I wish Mora sold a FFG knife which was as stout a a regular Mora at the spine. I love Moras for yard work knives but have gravitated to carrying decent yard sale kitchen knives for that purpose to get the FFG. Problem is that the knife is less stout overall. From what I've seen of the Mora FLEX, it's not much better than a good kitchen knife in that regard.
Click to expand...
Yeah , sure do .. But remember the base model is cheap in the USA ... I saw them as low as $8 , and this year I have seen a few sellers under $10 USD .. That's burger money !
If you buy a Garberg ....... ? They be a lot of money ! Are they worth it ? I am yet to start playing with mine .. ( Xmas present for myself )
 
I like a high sabre grind, I like the Fallkniven convex grind, I like flat grinds and yes love scandi for working wood. All depends for me what I'm using a knife for.

But yes I like a scandi knife.
 
Arathol said:
Its a made up term. It really started with Ray Mears years ago. Scandinavian knives don't all use the same sort of edge. There is no one single grind that is a real "Scandi grind".....
Click to expand...
This.

For traditional knife tasks, I'd rather have a real puukko any day over a modern, thick "Scandi" (lower 1/3 bevel).
 
old4570 said:
For me , I have had Mora since I was a teen . And my Mora were always sharp .
I found it relatively easy to keep a scandi sharp , even when struggling with normal edges .
Once I purchased a ceramic rod , I used that ceramic rod exclusively to sharpen my Mora's .. I used nothing but that ceramic rod for a good 30 or more years . ( Im getting old , forgetting how long I have had Mora knives )
That meant I was doing the micro bevel on the knife rather than maintaining the Scandi edge . ( But , easy is easy )

Now some people have issue with sharpening Scandi ..
I think , you need to find YOUR style or method ! Fair enough if you see a Utube video and your able to copy some one else's method .
Back to why so many people like Scandi ..

A) It just cuts so well .
B) For me anyways , easy to sharpen .
C) Easy to maintain .
D) Easy to restore

Yes , maintaining a full or real Scandi edge is a little more work , but you should be able to strop the edge back for quite some time . This helps keep stone work to a minimum .
Or you can go the micro bevel route . ( I mean , I did for 30+ years ) .
& I only changed after I started chasing after edge retention .

+ I find maintaining the Scandi much simpler than a regular knife , especially hand sharpening .
The guided knife sharpeners have changed things some , but what if ? This N that meant you no longer could access them !
That's why if I knew something DEEP "S" was coming my way , I would be packing Scandi ..
In fact , I never went bush without a Mora ( Never ) . Sure there were other knives , but always a Mora as well .
These days there are more options ( Brands / steels ) to chose from . Still , I think there will always be a scandi in my life at home or in the woods .

The video is Mikey Mouse : ( Yeah )
But might give people some sharpening ideas of their own .

Click to expand...

Why would a ceramic rod put a microbevel on it? If you're holding the rod against the bevel, it shouldn't change the sharpening angle.
 
Scandi, atleast a real scandi without secondary bevel is very easy to sharpen on a stone, great for carving and not so heavy tasks. If you put a secondary on it, i would call it a very low saber grind. Atleast this is what i have learnt living in the Scandinavium region where we have used it for many generations. Alot of kids grow up learning how to use and sharpen their mora here in Sweden, and learning how to sharpen that on a stone and keeping it fresh. Give them any other grind and they will be clueless and probably will grind it to a scandi 😅
 
luethge said:
View attachment 2098752

They carve really well, feather even better and fun to use.

I’m not exactly a bushcrafter - I do enjoy carving though.
Click to expand...
That Rokka knife don’t have a secondary bevel, and the 80crv2-blade is hardened to 63 HRC. Have you ever had a chip in it? I have looked at that knife a lot, but the fear of resharpening that bevel/edge at that hardness after an «accident» is holding me back
 
Pr3inar said:
That Rokka knife don’t have a secondary bevel, and the 80crv2-blade is hardened to 63 HRC. Have you ever had a chip in it? I have looked at that knife a lot, but the fear of resharpening that bevel/edge at that hardness after an «accident» is holding me back
Click to expand...

To be honest, I’m worried about the same things you mentioned. I have carved a decent amount of fat wood with that knife, no issues, strops back to razor edge. I will probably use that one gently at 63 hrc ( or until I gain trust with the edge ). The knife cuts exceptionally well for its stock thickness, looks close to 5/32.
 
Being that my main cutting medium is wood, I prefer scandi on knives I'm buying. I put scandi-vex edges on them, and in doing that they become very easy to sharpen with a loose wrist (I'm not trying to keep a perfect angle, but the scandi grind itself helps me stay in bounds).
 
luethge said:
To be honest, I’m worried about the same things you mentioned. I have carved a decent amount of fat wood with that knife, no issues, strops back to razor edge. I will probably use that one gently at 63 hrc ( or until I gain trust with the edge ). The knife cuts exceptionally well for its stock thickness, looks close to 5/32.
Click to expand...
With a 19 deg inclusive angle I would expect nothing less, and that is a reason I want one (and a reason I don’t want one).

How long have you had it? Make a review after some more use maybe?
 
Pr3inar said:
With a 19 deg inclusive angle I would expect nothing less, and that is a reason I want one (and a reason I don’t want one).

How long have you had it? Make a review after some more use maybe?
Click to expand...

The knife is pretty new to me, couple weeks at most. I will definitely post some updates as time and use go by.

AE52D778-2934-42DB-827C-4BA30F9E0F58.jpeg
 
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