Whats the best grind for your ideal bushcraft knife?
- Thread starter British Red
- Start date
(Even later to the party - I'm sooo fashionable!) I have begun to see the benefits of a "high scandi" / sabre on thicker knives.
I'll suggest that a total included bevel angle of 25 degrees will be fine for a general purpose camping knife.
Fine carving knives are 12 degrees, choppers may run as high as 40 degrees.
Because I am not chopping bones, I use 20 degrees for all cleavers and knives in my kitchen.
That bevel is the angle that you push things open.
The rest of the blade design must support that in service.
Fine carving knives are 12 degrees, choppers may run as high as 40 degrees.
Because I am not chopping bones, I use 20 degrees for all cleavers and knives in my kitchen.
That bevel is the angle that you push things open.
The rest of the blade design must support that in service.
Maybe a few more degrees for a knife used in Nature.
The reason I like the Mora 2000 blade so much is because it is perfectly designed for varying degrees going from the handle towards the tip.
The reason I like the Mora 2000 blade so much is because it is perfectly designed for varying degrees going from the handle towards the tip.
In my thinking it go's, tool, task, steel. so....Perang convex at about 30 deg, general use I've got back into super skinny's with FFG at again 30 deg but the Garberg is still dam good at 27 deg scandi with a micro, I guess we all have preference just be good with everything and anything in your hand.
I voted scandi too. I just find it the easiest to sharpen, the steel on the knives for the most part is decent for little money too. They’re easy to sharpen in the field without worrying about going off the angle set by the factory/bladesmith
Scandi for bushcrafty wood work, and sabre with secondary bevel(17-20 degrees per side) for harder use.
Like most things it’s personal preference.
Like most things it’s personal preference.
Le Loup
Settler
It always makes me smile when I get a question like this, because I would not know one knife grind from another, & I very much doubt that the term was even used 300 years ago. But I do know a good knife when I handle it & use it, & I do know the blade shapes that I prefer. My main use for a knife is skinning & butchering, self defence, as an eating tool, & for making items such as kettle hooks, traps & trap triggers. No one knife will make the perfect blade for all of these functions, so I carry three blades. A hunting knife, a legging knife, & a clasp knife. For heavier work I carry a tomahawk/axe.
Keith.
Keith.
The second knife from the top looks very interesting.
What are the dimensions, and what do you use it for?
It looks ‘pre industrial’ in shape.
I have never heard of the various edges before I joined this forum.
What are the dimensions, and what do you use it for?
It looks ‘pre industrial’ in shape.
I have never heard of the various edges before I joined this forum.
Morning all,
My first post on the BCUK forum. I have a few knives and would go with a scandi grind, despite my 'proper' knife being an F1 (with trick Bark River handle), mainly as I hate sharpening it. I find putting an edge back on a scandi grind easy enough by hand and very easy with the guided sharpening widget, but I find the F1 hard.
There wasn't an option for it above, but my favourite folder (CRKT M16 tanto) is a chisel grind, which is dead easy to sharpen and works well, albeit used for different tasks than a larger fixed blade.
My first post on the BCUK forum. I have a few knives and would go with a scandi grind, despite my 'proper' knife being an F1 (with trick Bark River handle), mainly as I hate sharpening it. I find putting an edge back on a scandi grind easy enough by hand and very easy with the guided sharpening widget, but I find the F1 hard.
There wasn't an option for it above, but my favourite folder (CRKT M16 tanto) is a chisel grind, which is dead easy to sharpen and works well, albeit used for different tasks than a larger fixed blade.
@Janne, I guess that's because all outdoor knives you have seen in Scandinavia have a Scandi grind???
The Scandi grind is nice for carving, the flat grind is nice for cooking, but weak, the concave blade isn't so easy to clean after breakfast.
Convex is good for everything but not so easy to sharpen.
So, I voted for Scandi, but usually use a flat grind, Victorinox or Opinel, because I eat 100 times before I carve something.
The perfect travel and trekking knive has a flat grind, the perfect bushcraft knive a Scandi grind in my opinion.
The Fjellkniven F1 is phantastic as long as you don't try to slice vegetables with it.
Surely the perfect survival knive it is a bad kitchen knife. The blade is simply to thick.
German boy scouts tent to use flat grinded knives with relatively thin blades. Carefully used they work for carving too, but they are fine in the kitchen.
The Scandi grind is nice for carving, the flat grind is nice for cooking, but weak, the concave blade isn't so easy to clean after breakfast.
Convex is good for everything but not so easy to sharpen.
So, I voted for Scandi, but usually use a flat grind, Victorinox or Opinel, because I eat 100 times before I carve something.
The perfect travel and trekking knive has a flat grind, the perfect bushcraft knive a Scandi grind in my opinion.
The Fjellkniven F1 is phantastic as long as you don't try to slice vegetables with it.
Surely the perfect survival knive it is a bad kitchen knife. The blade is simply to thick.
German boy scouts tent to use flat grinded knives with relatively thin blades. Carefully used they work for carving too, but they are fine in the kitchen.
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