What In The World Is A "Scandi Vex" Grind ?!?

[@tonycanniffe2360]

Very well explained. I like the scandi- vex but one issue I have had in ‘creating’ one is that the makers’ scandi bevel is hollow in parts- rather than flat. Therefore I need to remove more material- usually at the shoulder. I like all the main grinds- horses for courses. But I agree FFG is the best all-rounder.

[@Marcus_Shaw]

Just commenting for the Al Gore Rhythm really, but anyway, saying that that "one of the inherent drawbacks of a scandi grind is that there is less material right at the edge" - surely that depends on the angle of the edge bevel you have chosen? Say if you have a full Scandi grind of 22° vs Scandi Vex coming to 22° at the edge, the bevel grind for the Vex would start further up the blade but the Scandi would have more material left in the blade. The practical difference is for use imho. My pocket knife as Flat Grind Vex. The blade is very thin so I have convexed the edge a little to give it more bulk and edge retention and it is a great slicer, it just glides through, but it bites in to wood and can easily become wedged. My Camp knife has a Scandi grind so I can use it as a log splitter. It won't jam in a log no matter how hard you pound on it because the shoulder will just break the wood out. However if you try and slice vegetables it'll just split them too. Just my thoughts anyway. I'm by no means an expert. Really enjoying your vids, especially the Puukko build, they're really going to be something else 👍

[@scottrehak4076]

Nice job, thanks

[@FireCreekForge]

Thanks for watching!

[@DangerDad29]

Ah man I haven't been on your face page on my face. But cool yo. I have heard the term. Thank you for the representation. Angles of zero degrees. Thank you

[@jacknemo8021]

It isn't a "Full" flat if it has a secondary bevel. The full means a lack of a secondary or micro bevel. what you drew was a flat grind with secondary bevel, not a "Full Flat". an popular asymmetrical grind with the kitchen knife folks these days is a "Full flat" on the left (as it points away from you) and a scandi or convex on the other. Often a further hybridization is to give it a scandi on one or both sides and knock the primary bevel's shoulder off giving it a pseudo convexing. This is to reduce friction in slicing. ( I can only assume this is because while a convex grind is the king of slicing geometry, it is a pain in the rump to properly sharpen).

[@FireCreekForge]

I think the "full flat grind" has been traditionally call that to differentiate from the saber grind, which is really a "partial" flat grind, both which have micro or secondary bevels. Thank you for the additional information!