I have just been looking at the Woodlore pro knife on the Ray Mears website and noticed the grind is longer than previous Woodlore knives. Reading the description the angle is now 25 degrees for this model, I believe scandi grinds are normally around 20 degrees. As I'm never going to afford one I wondered if anyone who has bought one had any views on if this makes it a better all rounder...primarily for food prep which, in my experience is the downside of a scandi grind.