this will have been coverd on
www.britishblades.com and most likely will have been done better then I will now do
first off there are two types of scandi grind around. Some have a flat bevel and some have the bevel put on by a wheel so have a hollow grind. Full flat grind knives and scandi ground knives are both called flat grind at times. this causes big problems. What you called a scandi grind is also called a sabre grind. I suspect this will now have your head spinning.
I coverd the pros/cons a bit in the review of Shings field knife. so you may want to read that. It's a flat grind which may help you understand all this
The one big bevel (be it flat or hollow) will act much better as a guide when making feather sticks. Since the bevel is so big you get much better feel of the angle your holding it at and it's easier to keep it the same. They also tend to have a smaller final eddge angle. Often quoted as about 20degrees per side though both my mora knives are less then that. (flat grinds are quoted as been about 25degrees per side but this will of course vary) Becasue the final angle is less (total angle difference is 10degrees or in some cases even more) means that when the knife first cuts into the wood the wood doesn't have to move so far so a lower angle will cut better. The large evel will act as a guide when sharpening as well so people tend to find it easier to sharpen a sabre grind (scandi grind). The whole bevel is layed on the stone even if the bevel is hollow ground (normaly not always the case). This means you take off a lot more metal but it's easier to control. If the bevel is hollow grinf you only have to remove metal from the edges of the bevel. In time this will make a hollow grind a flat grind (bevel). The problem with the sabre grind is that it carries on getting thick at the same rate so doesn't slice through stuff once it's got to full thickness.
The difference in how a hollow sabre grind and a flat sabre grind is bes descibed by giving the example of wood shavings. You will notice in the review I suggessted you read that the mora knife cuts very deep into the wood when making feather sticks. Hollow grind final edges have a tendecing to curve inwards. (convex curve outwards)
A flat grind is harder to control when cutting due the to lack of guide which you have with a sabre grind. What it does let you do is very dep cuts like you would want to do during food prep. This is the reason people think kitchen knives are flat grind (they aren't normaly). Becasue there is less metal after the final edge (due to secondary bevel) the final bevel is greater and makes it more difficult to cut wood shavings.
I just tohught I'd point out that most good kitchen knives have a very slight hollow grind to them. This is to stop them sticking to things quite so much.
I'm now wanting to play with funny grinds and wood but can't as I'm back at uni
I hope that helped you
