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Since I figure you guys know more about knives as tools than /k/:
Redpill me on grinds, is you would be so kind. Specifically, scandi vs convex. Or any other recommendation. Planning on making my first fixed blade knife for general fucking around innawoods and possibly skinning/gutting small-medium sized game animals.
I know the basics of each - scandis are easier to handle while woodworking and are easier to sharpen with just a flat stone, whereas convex are more complicated to sharpen but supposedly have a better edge/edge retention. But is it really much of an improvement?
>Material: A2
>Not making it out of this for any reason other than it's good steel and I already have some stock laying around that's the right length.
>Yes I have access to and know how to machine metal parts.
>Yes I am familiar with the heat treatment of metals and have access to an actual heat treating furnace.
A convex edge would be a bit more work for me to make than a flat, but it's not impossible. I just want to know if the extra effort is actually worth it.
By the way: How springy should a knife ~6-8" OAL be? Assume the blade will be half as long as the tang, and keep in mind A2 generally has a hardness of 58-62 rockwell after heat treat.