I saw this this morning and was very interested in the topic. I also put a convex edge on my knives. (It's hard not to if you strop them, I think.) Anyway, I think it makes most blades better. I have the 110 jääkäripuukko and I agree that it benefits from a convex secondary bevel - as most scandis do. I do keep some scandis "zero grind" but, like I said, most of the users end up convex anyway, so... A friend of mine convexed my garberg for me. And I mean the whole bevel, not just the endge. He also did a couple of cheaper moras (robust and a 510) and they're really good. Interesting experiment on a cheap knife. Totally changes how it works... Good video. I'm home from work recovering from surgery, so I get to watch a lot of new videos as soon as they come out! 👍🏻
I really do like Convex, but like you many Puukkos or some others dont have it. Also noticed with the Jääkäripuukko it made it in my opinion less prone to chipping, amongst other benefits. Funny you mentioned Moras with convex, have been planing on experimenting doing a full Convex to few Moras, maybe doing a video, they are often in really good discount in nearby hardware store. Good recovering man! And thanx for watching!
I think that most outdoor knifes are bad in food-rep. Putting on a shining smooth edge doesn't, make it better. A more toothy edge cuts better when it comes to many foods. For food prep I like my Red river trad. knifes. Very thin blade of 1,5 mm 1095 with a scant grind. Cheap knife but very good for outdoors food-rep. Can they out perform my 30 year old Hattori kitchen knifes that are used every day? Of course not. They can do great oodprep. and light bush crafting. Even atoning some smaller branches that works for a wood stove. i have a laminated Mora Frost knife that someone before me put a convex grind on. It works decently for food prep but my Fällkniven F1 wolf beats that. Another knife I like for combining bush crafting and foodprep is the Joker Nessmuk flat grind. A great all-in-one performer. If you are stropping a flat grind or sobergrind you will get a convex edge. Look at the Joker Nomad and how it perform as a great allround knife.
The Joker Nomad is a knife i have been looking, seems like a great qpr blade. My new favorite knife The Large Northern Hunter is reeeally good with food prep. I even use it in kitchen. Funny enough my Bravo 1.25 is also quite nice, with the blsfe height and full convex. Should try the Fällkniven F1. Have been on my radar.. Thanx for watching!
Good looking knife. If I didn’t already have similar blades I would have purchased that same version. The good part of having a steep factory secondary bevel is that you can make it to suit your needs...
My Enzo Trapper 115 flat ground Elmax blade I’ve tried multiple edge’s on. I settled on a 17 degrees per side v-edge then have it naturally convex with strop maintenance. Originally came in like a 25 degrees per side edge.
I saw this this morning and was very interested in the topic. I also put a convex edge on my knives. (It's hard not to if you strop them, I think.) Anyway, I think it makes most blades better.
I have the 110 jääkäripuukko and I agree that it benefits from a convex secondary bevel - as most scandis do. I do keep some scandis "zero grind" but, like I said, most of the users end up convex anyway, so...
A friend of mine convexed my garberg for me. And I mean the whole bevel, not just the endge. He also did a couple of cheaper moras (robust and a 510) and they're really good. Interesting experiment on a cheap knife. Totally changes how it works...
Good video. I'm home from work recovering from surgery, so I get to watch a lot of new videos as soon as they come out! 👍🏻
I really do like Convex, but like you many Puukkos or some others dont have it. Also noticed with the Jääkäripuukko it made it in my opinion less prone to chipping, amongst other benefits.
Funny you mentioned Moras with convex, have been planing on experimenting doing a full Convex to few Moras, maybe doing a video, they are often in really good discount in nearby hardware store.
Good recovering man! And thanx for watching!
I think that most outdoor knifes are bad in food-rep. Putting on a shining smooth edge doesn't, make it better. A more toothy edge cuts better when it comes to many foods. For food prep I like my Red river trad. knifes. Very thin blade of 1,5 mm 1095 with a scant grind. Cheap knife but very good for outdoors food-rep. Can they out perform my 30 year old Hattori kitchen knifes that are used every day? Of course not. They can do great oodprep. and light bush crafting. Even atoning some smaller branches that works for a wood stove.
i have a laminated Mora Frost knife that someone before me put a convex grind on. It works decently for food prep but my Fällkniven F1 wolf beats that. Another knife I like for combining bush crafting and foodprep is the Joker Nessmuk flat grind. A great all-in-one performer. If you are stropping a flat grind or sobergrind you will get a convex edge. Look at the Joker Nomad and how it perform as a great allround knife.
The Joker Nomad is a knife i have been looking, seems like a great qpr blade. My new favorite knife The Large Northern Hunter is reeeally good with food prep. I even use it in kitchen. Funny enough my Bravo 1.25 is also quite nice, with the blsfe height and full convex.
Should try the Fällkniven F1. Have been on my radar..
Thanx for watching!
Good looking knife. If I didn’t already have similar blades I would have purchased that same version. The good part of having a steep factory secondary bevel is that you can make it to suit your needs...
My Enzo Trapper 115 flat ground Elmax blade I’ve tried multiple edge’s on. I settled on a 17 degrees per side v-edge then have it naturally convex with strop maintenance. Originally came in like a 25 degrees per side edge.
I agree totally, you can do what you want with it, no reason to complain. Thanx for watching!
Thats really cool!
Sorry...thought you’re knife was the Elmax version. I think with many of these “highly finished knives” I would miss a sharp spine...