scandis typology?

[etorix]

hmm .. good thread

most of the knifes shown here so far are quite modern

it would be nice to see examples of much older knifes from different areas

[jimfbte]

I don't know if this helps or hinders, but here's Ragnar's take on the differences between the Scandinavian country's knives.

http://www.ragweedforge.com/scankniv.html

Jim FBtE

[shadow]

bevels etc

One thing has been on my mind for a while. I will here present my point of view on scandinavian grinds and bevels, wich seem to be widely misunderstood.

Remember this is just my view.

First, the traditional is a slight hollow grind. The hollow grind should be made on a big wheel so it actually looks flat until you look closer. If it is done on a small wheel the edge will be too weak.

This hollow grind makes it easier to sharpen and hone it, because less material is to be taken away. When you have been doing this a number of time the grind has become flat. Then I think it is time to take it on the wheel again if you have access to one.

So if the scandi grind comes flat, as it does on many modern knives.. It is because of the machine the maker has chosen to grind it. But it will become a little hollow the first time you sharpen it on a wheel.

Then this secondary bevel that there seem to be many different opinions about. I say the only reason you find that little extra bevel on a knife, is because it is less work and less difficult for the blade maker. But that bevel will disappear anyway after a you have sharpened it a couple of times. I don't think anyone really prefers that extra bevel, because it makes the knife almost useless for whittling and fine carving.

A scandi knife is basically ground just like any wood carving tool or plane, but it is ground on both sides as to give it multiple uses.

So, the flat scandi grind with secondary bevel is a result of recent foreign influence according to me. It may however be preferred and appreciated by hunters who do not intend to do much carving. The reason be that it slices meat very good without the meat kind of sticking to it, and if you don't have the knowledge of how to sharpen a scandi grind properly, then you could just use one of those things some people sharpen their kitchen knives with.

I also want to take the oppurtunity to mention that a knife for whittling and carving should have a angle of about 22-30 degrees and not be convex.

It is really difficult to try to explain what I mean and I hope I have not just created more comfusion. I am very interested in hearing other people's view on this subject.

[kpurse]

So diverse. Loads of ideas forming

[Millforge]

Hi
To learn more about swedish knives, knifemaking and axes, buy the new book by Lars Enander, master blacksmith of Gransfors Bruks. You can buy it at Mill Forge.org.uk

[Konstantin]

Hi all.
With interest has looked your forum, has found a lot of the useful. Many thanks.
I suggest to look typology from Russian blades forum:
Finnland typology- http://talks.guns.ru/forummessage/248/551085.html
Scandis typology- http://talks.guns.ru/forummessage/248/583392.html

Best regards, Konstantin

[MrChuffy]

Hello all

I have a darn odd scandi that belonged to a great uncle. I believe he had it for 50+ years, so I don't see it as a very modern knife. It looks to be a Norwegian style hunting knife that does have a small secondary bevel. I can attempt to upload some pics if anyone is interested.

[sj-knives]

Yes, please do. Difficult otherwise.
http://www.britishblades.com/forums/...hs-on-BB-v-2.0

[MrChuffy]

OK here goes with the pictures...








In the last pic you can see the only markers mark on it. It looks like it maybe "A F", but its small and not very clear.

After reading through this thread i'm not sure i would call it a hunting knife. But hay i'm learning all the time here!

[sj-knives]

A very nice knife indeed. However, I'm no expert. The best advice I can come up is
to get in touch with Per Thoresen http://translate.google.com/translat...istory_state0= if you really want to dig in to it.
This is a very common design in scandiknives with stacked handles and
stamped sheaths earlier on.
Are there any marks at the backside of the sheath?

[MrChuffy]

Thank you for the suggestion, I will see if i can't dig a little deeper. There are no markings on the back of the sheath I’m afraid.

[korsu]

After reading through this thread i'm not sure i would call it a hunting knife. But hay i'm learning all the time here!

To me that looks very much a traditional puukko. It can be Norwegian, donīt know much of them. But the style is very similar to finnish "Kauhavalainen". I can be wrong though. There were over hundred manufactures in Pohjanmaa. Second bevel can be made later, itīs easier and quicker way to sharpen a puukko...

[korsu]

After reading through this thread i'm not sure i would call it a hunting knife. But hay i'm learning all the time here!

To me that looks very much a traditional puukko. It can be Norwegian, donīt know much of them. But the style is very similar to finnish "Kauhavalainen". I can be wrong though. There were over hundred manufactures in Pohjanmaa. Second bevel can be made later, itīs easier and quicker way to sharpen a puukko...

[OWDTOM]

This is the first time on here for me so I hope I've got the right thread.

I picked up this five-inch-closed specimen at Peterborough Antiques Fair this morning and thought it might be worth showing.
T.

[mwchinbach]

OK here goes with the pictures...








In the last pic you can see the only markers mark on it. It looks like it maybe "A F", but its small and not very clear.

After reading through this thread i'm not sure i would call it a hunting knife. But hay i'm learning all the time here!

It`s a Toten knife (Norwegian). If you google Olav.H Wåle, you`ll find a site with a makers-mark register, which should enable you to identify the maker.