A bushcraft knife has a Scandinavian grind,a flat edge which comes to a point.
It's brilliant for carving wood. If you try a carved wood with a kitchen knife, it's a nightmare. Kitchen knvies are make for cutting meat specifically. The nice thing about a knife that can not only cut wood but also do all the other jobs.so when you carry a knife in the woods,it's always nice to have a Scandinavian grind,because the way it moves through wood is actually quite precarious and so we really recommend you got the right knives when outdoor.
Scandinavian Grind it is the best Edge For Bushcraft Knife.
A scandinavian grind is a knife edge with a wide flat bevel that runs to the edge of the blade.
The scandi doesn’t begin tapering until closer to the edge.
There is no secondary bevel.
Scandinavian grinding is similar to the flat grinding method, but the flat grinding starts from the back of the knife. It starts from three quarters or half of the bottom of the knife. This grinding method is used for classic Nordic traditional hunting knives
What is a Scandi grind?
A Scandi grind is a short, pronounced grind that starts very close to the cutting edge itself. This creates what many refer to as a ‘wedge’ or ‘V-style’ edge, and it’s super easy to spot as it creates a distinctive, contrasting appearance.
Here’s how a Scandi grind looks, in relation to other knife grinds:
When we talk about a knife’s grind, we’re referring to how the blade is shaped to create a cutting edge. Whilst in theory, the thinner the blade, the better it can cut, a thin blade from top to bottom can also be a weak blade.
For that reason, most blades are thicker on the spine (the opposite edge to the cutting edge) and become narrower towards the cutting edge itself. This ensures the knife is strong enough to support the cutting force while the blade is still sharp enough to actually cut.
The way a knife is shaped to transition from the thick spine to the narrower cutting edge is called the grind.
Advantages of the scandinavian grind
– The long flat bevel provides excellent control of the cut.
– Excellent control in woodcarving.
– scandi grind prevents the knife from slipping off easily.
– Bites into the surface without getting stuck.
– Can be sharpened ‘razor sharp’
– Since more of the blade is the same thickness as the spine, the design provides good strength for batoning wood.
– Great for making feather stick / firestarter shreds
– The scandinavian grind can be resharpened easily without changing the angle of the edge.
– Very easy field sharpening.
– No sharpening jigs. Just lay flat scandi edge on stone to work the entire surface.
– This is very easy if you are a freehand sharpener. Easy to “feel” the bevel and get the correct sharpening angle.
– Use spine with a fire steel to spark a fire.
Disadvantages of the scandinavian grind
– Food preparation , especially for meat
– Intricate slicing
– Cutting dense materials (e.g. plastic)
Kitchen knife, best for food preparation
A good kitchen knife and help to save your kitchen task, it is the best kitchen helper when cooking.
Tips for buying knives:
---List your budget for the knife
-- Select the right size knife to fit your hand.
-- Test out several knife skills to get the feeling of the knife you are trying. ...
--Don’t hesitate to ask for help from the professional salespeople and ask them to recommend the right knife for you.
Different knife shapes types
Tapered ground edge.
The most common type of kitchen knife, a tapered ground edge has a thinner tip and thicker spine. This makes it good for slicing and chopping vegetables and fruits. It can also be used for meat, although it is not as sharp as a serrated blade.
Hollow ground edge.
A hollow-ground edge is a blade that has been ground into a concave shape. This makes it good for slicing and chopping thin slices of food. It can also be used for delicate tasks, such as dicing onions.
Straight edge
A straight edge knife has a simple, linear blade shape. This type of knife is good for slicing and chopping vegetables and fruits. It can also be used for meat, although it is not as sharp as a serrated blade.
Serrated edge
A serrated edge knife has a blade that is shaped like a series of teeth. This type of knife is good for slicing bread, tomatoes, and other soft fruits and vegetables. It can also be used for meat, although it is not as sharp as a straight-edge blade.
Scalloped edge.
A scalloped edge knife has a blade that is shaped like a series of scallops. This type of knife is good for slicing bread, tomatoes, and other soft fruits and vegetables. It can also be used for meat, although it is not as sharp as a straight-edge blade.
Granton edge.
A Granton edge knife has a blade that is grooved. This type of knife is good for slicing bread, tomatoes, and other soft fruits and vegetables. It can also be used for meat, although it is not as sharp as a straight-edge blade.
Single ground edge.
A single ground edge knife is a blade that has been ground into a convex shape. This makes it good for slicing and chopping vegetables and fruits. It can also be used for meat, although it is not as sharp as a serrated blade.
Comment Blade edges
Bushcraft knife with the Scandinavian Grind bevel that distinguish between the kitchen knife.
If you want to deal with the kitchen task for each part , it is better you can select the kitchen knife.
If you just need one knife when outdoor hunting, that the bushcraft knife will be your best choice.
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