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Thread: scandi angles

  1. #1
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    scandi angles

    can anyone tell me please how to measure the bevels on a scandigrind knife,some has suggested 22 degrees being a good comprimise between strength and cutting ability but how can i tell what my knife is?

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    Re: scandi angles

    I can't find it anymore but I remember that on Brisa webpage there was a pdf about it. The formula was: thickness of steel/2xheight of grindline

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    Re: scandi angles

    I use this for bevel lines http://www.carbidedepot.com/formulas-trigright.asp
    In your case, measure the thickness of the blade then half it then measure the grind hight you have and enter the details to give you the info your after.

    Cheers,
    Ian

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    Re: scandi angles

    so grind height in A is 7mm and half of thickness which would be 2 in box b ?comes in at just under 16 degrees have i done that right Ian?

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    Re: scandi angles

    Side C for grind hight and side A for half thickness of steel which i get 16.6 degrees each side,
    To get the 11 degrees you need a 10.5mm grind hight but lets face it who can grind a bevel to half a mm consistently? Answers and video posting/ tutoral required
    11mm grind hight on 4mm stock would be fine plus it lends for a nice convex edge if needed.

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    Re: scandi angles

    thanks for that.its a very useful table.

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    Re: scandi angles

    Use a normal scissor with straight edges. “Cut” with the scissor across the edge and control that the scissors edges following the knife edges on both sides. Lock the scissor in that position, lay it down on a paper, draw the contours with a pen – measure this angle with a protractor (During this process you will wish that you have three hands, not just two…)

    Thomas

 

 

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