to all knifemakers:

[Bjorn Victor]

Questions for knifemakers:

- I often hear you guys talk about liners. The thin thingies that go between blade and handle. Why is that and what material is that?

- Is a scandi grind just one side of the knife (so cutting edge is on the side of the blade) or both ways (so cutting edge is exactly in the middle)?

- Is there any advantage of a convex grind compared to a scandi grind (or another grind for that matter)?

Thanks!

Bjorn

 

[Shing]

The thin liners are vulcanised fibre, its a paper material that has been treated to make it stronger and resistant to decay but has nothing to do with vulcanising rubber which cross link rubber molecules with sulhpur.

A scandi grind is on both sides

Both grinds have their adherents and good points and bad points

 

[Mr_Yarrow]

Convex is often viewed as a heavier/stronger edge for chopping cuts and also less likely to chip if hitting bone when skinning etc - think of a traditional axe edge (i think).

A lot of Bark River KT knives have convex grinds. I like flat grinds as I find them easier to maintain, but thats a personal choice thing.

Rgds