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Knife Sharpening How To Sharpen A Scandi Ground Knife

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The Knives I Use In My Kitchen


The Gear I Use To Sharpen My Knives:
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The Scandinavian Grind

THE SCANDI GROUND BLADE HAS A WIDE FLAT BEVEL THAT GOES FROM THE BACK OF THE BLADE TO THE FRONT OF THE BLADE. THERE IS NO SECONDARY BEVEL ALTHOUGH SOME PEOPLE FEEL THAT THE SCANDI GRIND CAN BE MADE TO BE TOUGHER AT THE PRIMARY CUTTING EDGE BY MAKING A SMALL MICROBEVEL ON THE PRIMARY EDGE AFTER SHARPENING. I DON'T HAPPEN TO BELIEVE THIS AND MAKING A SECONDARY MICROBEVEL THINS THE PRIMARY EDGE EVEN MORE MAKING IT MORE FRAGILE AND NOT STRONG. SOME PEOPLE ALSO FEEL THAT EVEN THOUGH THE SCANDI EDGE IS ONE OF THE BEST EDGES OUT THERE THEY ARE INHERENTLY FRAGILE IN AND OF THEMSELVES AND I DON'T BELIEVE THAT EITHER.

ONE OF THE BEST PARTS OF THE SCANDI GRIND IS THAT IS IS A TOUGH EDGE AND MY FAVORITE AND MOST VERSATILE EDGE IN THE FIELD. THE BLADE CAN BE RESHARPENED FOR THE LIFE OF THE KNIFE WITHOUT CHANGING THE ANGLE ON THE EDGE. THE SCANDI GRIND IS ALSO IN MY OPINION THE EASIEST GRIND TYPE TO SHARPEN BECAUSE YOU DON'T NEED GUIDED EDGE SHARPENING SYSTEMS OR WADGET OR GIDGETS OF ANYKIND. ALL YOU DO IS LAY THE KNIFE DOWN AND THEN PRESS IT FLAT FROM CENTER TO PRIMARY EDGE AND YOU HAVE YOUR ANGLE. THE SCANDI GRIND FORMS IT'S OWN GUIDE. THE SCANDI GRIND DOES NOT REQUIRE YEARS OF SHARPENING EXPERIENCE TO ACCOMPLISH. THIS IS WHY THE SCANDI IS AN EXCELLENT CHOICE TO SHARPEN IN THE FIELD.

I HAVE CARRIED A SCANDI GRIND OFF AND ON FOR YEARS IN THE FIELD AND IT HOLDS AN EDGE FAMOUSLY THE ONLY OTHER EDGE GRIND TYPE THAT HOLDS AN EDGE LONGER IS THE CONVEX EDGE GRIND BUT THE CONVEX ALTHOUGH JUST AS EASY TO SHARPEN AS THE SCANDI ON HAS TO HAVE SOME EXPERIENCE STROPPING AN EDGE AND THE GEAR TO BE CARRIED IN THE FIELD TO SHARPEN A CONVEX IS MUCH DIFFERENT THAN WHAT IS REQUIRED TO SHARPEN THE SCANDI. A SCANDI GRIND UTILIZES A HIGH FLAT GRIND AS THE FIRST GRIND AND THEN A "SABER" GRIND AS THE PRIMARY CUTTING GRIND MUCH LIKE A SAMURAI SWORD OR YANAGI SUSHI KNIFE. THE DIVIDING POINT OF THE TWO GRIND ON THE BLADE ACT AS A SHINOGI ON A YANAGI KNIFE TO HELP CREATE THE ANGLE NECESSARY FOR SHARPENING.
Category
Makanan - Food
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