the woodlore is the GP veg knife style
many people will assert that most sensible scandavians don't use it
sargey said:well, it's ok for peeling. but when it comes to slicing veggies best get a goalie in to catch the slices as they snap off and go flying!
cheers, and.
Shinken said:I personally dont think 3mm is too thin, i wouldnt want to go any than that personally unless you going full flat.
I think you have the thickness spot on imho
Some great points raised about edges and grinds...British Red said:D*** straight it'll be scandy! Didn't realise zero ground meant "full flat". How would you get a choice of angle on a full flat though? I thought zero ground meant "without a secondary bevel"?
Showing my ignorance on "knify" terminology here so I'll go shtum!
Red
stuart m said:Some great points raised about edges and grinds...
The way I see a scandi grind is this...
Perfectly flat with no secondary bevel...
My general rule of thumb is that a bevel ground at twice the thickness of stock will give you a 30deg angle, 15 degrees per side.
But... We are not after a 30deg standard here... Red is happy to trade "some of the heft for more of the deft" (first time I have used that phrase and I like it )... The grind will be deeper than 6mm, not sure how much deeper yet but I don't see an angle of 20deg as a worry on a knife of this type... Even a little less, a good steel with a good ht and a good grind, I wouldn't be worried
British Red said:That, as they say, is the puppy! You certainly have got the intention there stu. I can't comment usefully on the grind angle other than - "good for fine slicing and not too fragile".
Never tell an expert how to do his job!
Red
I carry similar (although the axe is just a GB) and if I'm honest the knife is the least used. Pretty much restricted to food prep. The 'economy of effort' afforded by an axe is rather attractiveBritish Red said:Well,
Not exactly "heavy" either - I just use my knife differently I guess.
My Lee Reeves double bit axe weighs 500g, but I've comfortably split 8" logs with it - if I feel a single bit coming on, then the Cegga axe is a massive 650g . You genuinely can shave with either of them
If you add a folding saw - I'm currently using the scarily named "Silky Pocket Boy" - a tiny kerf on it means it easily out saws a Laplander and weighs virtually nothing. But with a Reeves, a pocket boy and this knife I suspect I could accomplish most things and a total weight of under a kilo!
I totally understand its not everyones cup of tea. I make pot hangers with an axe or saw a lot of the time - a lot would baton their knife. Neither is right or wrong in my head - I love hearing other people go "yep love it" or "no, hate it". I can't wait to hear Weavers comments and some of the other US contingent - their view of knives is often very different again!
Red
I don't think the "PFK" sounds too badBritish Red said:Thats kind of what drove my decision on this knife Rhodri - I want a knife thats optimised for the tasks I do with it most of the time. If I ever find myself sans chopper and saw, I'll still have a knife thats every bit as capable as a Mora - and thats good enough for Mors and the Woddlore school . However, for what I really use it for (food prep, plant gathering and fine wood work) I hope it will be "deigned for the task".
I started thinking this when carving with a very fine bladed Frosts knife - wicked point and about a 2" blade. I was sitting there thinking "this is such a handy tool and so precise - I wish my belt knife was more like it". Then I thought more about the kitchen knives I like to use (a few have spotted that influence) and so it went on!
I doubt I'll ever have to "wrestle bears" with my knife, and if I plan to go shelter building etc. I'll have my axe and saw...sooo...the "precision field knife" was conceived (lousy name...must think of a better one)
Red