Knife Basics - Knife Grinds Looking at the different knife grinds, from hollows to scandis. Facebook: theoldfashionedwoodsman Patreon: www.patreon.com/theoldfashionedwoodsman
Howdy again. Glad to be a subscriber. I am a Knifemaker of 44 years and 61 years old. Great to see your style of videos. May I please refer you to the “new” book titled “Knife Engineering” Steel, Heat Treating, and Geometry For a better understanding of blade geometry. You are doing a great job keep it up.
Thank you very much for the subscription! I really appreciate that. I actually have that book but haven’t read it though. Thank you so much for the encouragement. It really helps keep me going.
I have found that my favorite blade grind is a full height convex grind. With or without a secondary bevel (I can blend a secondary bevel into the primary over time). Either or. I don't know of any major manufacturers that do them. In particular with zero degree bevel full height convex grinds. They just don't. Super easy to hone on a honing rod. And you dont remove metal with honing as you do with traditional sharpening methods. You can do axes the same way. If they have a blended in bevel. Because in most cases they are convexed. I find it hilarious that Bushcrafters turn their noses up at thickly ground supposedly obtuse ground knives and then feather stick with a axe or hatchet.🤷♂️ I'm not hating on other grinds or people that use them. To people that don't know that are into Bushcraft the scandi ground knives are pretty neat in wood. But they suffer greatly in other material. In particular soft materials. You can use them. But they are not optimal. Convex ground knives seem to do well in all mediums.
Very informative video man. RU-vid suggested you channel as one we might like. In addition to knives you've got some good editing skills too man. Keep up the good work!
Yeah I did a bit. I play with grinds every now and then. I find some coffees brew better or worse in the same brewing process by simply changing grind.
