What is Scandinavian grind?
What is Scandinavian grind?
The Scandinavian grind, or Scandi grind, is a short flat (occasionally convex) grind on a thin blade where the primary grind is also the edge bevel. The benefit to using a scandi grind is that you can use the entire primary bevel to guide your knife along the bench stone as you sharpen it.
Can you sharpen a Mezzaluna?
To keep a mezzaluna sharp, use a sharpening steel – a long thin rod of steel that you’d use to sharpen a regular chef’s knife. To clean a mezzaluna, hand wash it and dry it quickly to avoid it rusting.
What angle is a Scandinavian grind?
22 to 23°
Scandi grind is defined as a flat grind and is often intended for sharpening on a flat stone in an outdoor environment. The attached pictures show a blade of a new Swedish Morakniv made of stainless steel hardened to HRC 56-58. The length of the scandi grind is 6 mm and the edge (included) angle is 22 to 23°.
What is zero edge Scandinavian grind?
What Is A Scandi Grind? Unlike many other grinds, the Scandi runs to the edge with no angle change in what is also known as a zero grind. Scandi grinds have a flat section of the blade that starts at the top of the bevel and runs to the spine. Anything else is simply not a Scandi.
How do you sharpen a Scandi grind?
Sharpening the Scandi grind To sharpen the Scandi grind by hand, place the bevel flat to the sharpening stone and work on the whole edge. Initially, it doesn’t matter what kind of motion you apply, so long as the bevel stays flat. Since the bevel on scandi grind knives is so large and flat it is pretty easy to get the right angle for sharpening.
What is a Scandinavian grind?
A scandi grind (or V grind) (also called a scandinavian grind) is a knife edge with a wide flat bevel that runs to the edge of the blade. The image above shows the shape of a scandinavian grind knife edge. The scandi doesn’t begin tapering until closer to the edge. There is no secondary bevel.
What is a Scandi grind knife edge?
A scandi grind (or V grind) (also called a scandinavian grind) is a knife edge with a wide flat bevel that runs to the edge of the blade. The image above shows the shape of a scandinavian grind knife edge. The scandi doesn’t begin tapering until closer to the edge.
What is the Grind on a knife?
The grind is one of the most forgotten characteristics of a knife. It’s referring to how the blade’s thinned to show the cutting edge or the shape of the blade’s cross-section. Believe you me, the kind of grind your knife has changes the entire behaviour of the blade.
