Thanks for the replies.
Pete I dont know, just frustrated. You see so many on here saying that a flat scandi is the perfect Bushcraft grind That I am almost scared to open my gob and have an opinion.
Anyway I find the edge weak for all but carving thin shavings and slicing tomatoes. My edges that I am ruining are good hand made bushcraft knives one in O1 and another in D2 They are heat treated in temperature controlled ovens and not just "home done". I can batton to split logs down the grain without too much trouble but as soon as I try to knock off side branches or batton through the diameter of a log then I am wrecking them making a right mess of the edges. I am getting back to shaving sharp easy enough but am sick of the perpetual re forming of the edge.
Do you think that the secondry will work and what angle should it be?
Why does everyone say the flat scandi grind is perfect? am i expecting too much?