Last updated on April 28th, 2018
What is a Scandinavian grind?
A scandi grind (or V grind) (commonly found in Scandinavian knives) is a wide flat bevel that runs to the edge of the blade.
The image above shows the shape of a Scandinavian knife edge.
The Scandi doesn’t begin tapering until closer to the edge. There is no secondary bevel.
Advantages of the Scandinavian Grind (Edge)
– The long flat edge 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 left the same thickness as the spine, provides good strength for batoning wood and other demanding outdoor activities.
– Great for making feather stick / firestarter shreds
– It 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.
Excellent Knife With Scandinavian Grind
The Scandinavian grind edge is commonly found in Mora knives.
And one of the better Mora knives in my estimation is this one:
Morakniv Bushcraft Carbon Fixed Blade Knife
Morakniv has been manufacturing the highest quality knives in Mora, Sweden since 1891.
Bushcraft Carbon Black
A great fixed blade knife for bushcraft.
Blade: 1/8″ carbon steel hardened to HRC 56-58
Blade length: 4.3 inches
Total length: 9.1 inches
Weight w/sheath: 5.7 oz.
– Specially ground spine for use with a fire starter
– Scandi grind, very sharp
– Robust for batoning wood
– Prep tinder, feather sticks
– Carve shelter stakes
– Process wood
Note: Although able to sharpen very sharp, the scandi grind will require more sharpening than other grinds. But that’s okay because it’s easy to sharpen!
Here’s an interesting video tour of the Morakniv facility in Sweden: