skullworks deep bevel

[todd smith]

skullworks,

I've seen you post a couple knives on here that have oh...  the last 1/2" or so beveled to the cutting edge.  Once you called a bushcraft knife and on another site I was on there was a guy selling bushcraft knives with a pre-edge bevel like that.  My question is why?  I've always liked the looks and the function of a flat grind on a knife.  That bevel, it would seem to me, would cause you to have to hold your knife at a steeper angle to your work.  It also seems as though it would not be as good for making fuzz-sticks, cutting bacon or potatoes, even whittling.  What am I missing?    :confused:    todd

[skullworks]

I don't make them but that bevel is what they call a "scandi" bevel I believe. Not sure what the purpose is other than maybe they always done it that way? I would guess like a top false edge or bevel on a hunting knife which as far as I know serves no purpose. I do know of several knife makers that do bushcrafts with out the scandi grind on them. Here is an explanation from a knife website.

"Scandi

The scandi grind is about as simple as there is to understand. In the world of primary and secondary grinds, things and terminology can get confusing real quick. A scandi grind is simple, because there is only one grind, and you are looking at it. It is typically in the range of 12.5 degrees per side, or 25 degrees inclusive. With this being the only grind on the blade, the bevel created is wide and flat.

This grind is typically recommended for beginning bushcrafters because the width of the grind makes it very easy to sharpen. Other thinner grinds can make it harder to determine what the proper sharpening angle is. With the scandi grind, being wide, you can just lay it down, pivot the knife on to the grind, and it becomes obvious that you are holding it at the correct sharpening angle.
This is just my opinion that will continue to pop up multiple places on this site; if you don’t know how to sharpen your knife you have no business using it or carrying it. If you are out in the woods with a dull compound bevel knife and do not have the knowledge to do anything about it, you are in trouble. That is the reason the scandi grind is usually so highly recommended."

That being said by this fellow...I don't think the blades I get are "true" scandi grinds since they have a secondary bevel at the edge. Maybe someone with more knowledge can help.

[todd smith]

That's fine, that makes sense.  I just wondered if there was a GOOD reason for it.

I like my flat grind knives!!

Thanks for the reply!!  todd

[kbaknife]

By the way, "scandi" is short for Sandinavian. That grind is an ancient one and was common on the early Puukko style knives, and still is.
I'm sure its origin had more to do with their capabilities and resources at the time it evolved.
And don't forget, those knives were designed by the Lap landers who LIVED in the wild and survived by using their tools.
Their survived by utilizing the reindeer that they herded and migrated with, so those knives were put to use every single day.
Must be a reason it is still with us.

[skullworks]

Originally posted by todd smith:
That's fine, that makes sense.  I just wondered if there was a GOOD reason for it.

I like my flat grind knives!!

Thanks for the reply!!  todd

Here is a link to the website. It is a bushcraft website so maybe they go into more detail as to which grinds are good and which aren't.

 http://backyardbushman.com/?page_id=13

[tippit]

It also makes for a very sturdy strong spine or back of the blade.  They can take a lot of abuse.  Probably the types of steel and methods of grinding (ie. stone wheels) are what evolved these blades...tippit