I light a fire with birch bark and splits. I've been asked on several occasions to give an explanation of knife grinds on Medium bushcraft/utility knives so here it is
Thanks for all your videos. Sometimes I can't help but be jealous, but usually it really helps to see you in your forest when I can't get out. Merry Christmas
Sitting around a campfire with fellow outdoors guys discussing knife grinds has always been amusing while they throw rocks and beer cans at one another . What has been named a "scandi grind" has been used in various locales for a few hundred years . I have 2 knives with scandi grinds from Japan and they are aprox. 300 years old . The best part of this video is you using what I call a "tip stick" for splitting wood with a hatchet , axe or large blades . A definite plus for safety . Thanks for mentioning tornado victims and giving aid . All the best from an old knife maker and survivor of 2 tornadoes .
Thanks for this Christmas present one year later. Kind of amazing that these grinds were developed for specific purposes literally over centuries. I think that you have convinced me that I need a Cold Steel Master Hunter. Why? Who knows? I just need one.
Merry Christmas to you and your family! My Son in law will appreciate the last knife you made for me, along with Mors book with an inscription explaining your craftsmanship and Mors philosophy. Both sons in law know that they are a caretaker of the knife to give to their sons as a male family heirloom. Thanks again, Cheers
Good video. I like a high grind scandi with a microbevel. A lot of companies put microbevels on scandi's that are just too big. A microbevel should be barely visible to the naked eye imo Merry Christmas to all.
Thank you a lot for this nice video explaining different grinds. Especially for breaking a spear (as we say in Germany) for the hollow grind. I purchased a Cold Steel Marauder Bowie in AUS 8A what comes with a hollowgrind, gave it a 25° per side edge and use it as a chopper all around the cabin at a fishing pond in the middle of a South German forrest, and I love this knife. I mostly just strop the knife, but if I am outdoors, I carry one of the white (fine) ceramic rods of the Lansky Turnbox, and give it a quick hone. This gives the knife a wonderful working edge. Not the smoothest one, but who needs a particular smooth edge when chopping? My other big chopping knife is the good old Cold Steel Trail Master in SK5, and I am happy as can be that I can say, that I carry this knife for nearly 40 years. It looks like it was used a lot, and it is used a lot. This knife made me a big fan of full flat grinds. And of big knives. #22aday Stay safe and have a Merry Christmas everybody, and stay blessed. Greetings from Germany!
As always great video Rob. Thanks for the shout out to our friends and family in Kentucky. My nephew is working in that area and is ok. Merry Christmas to you and yours.
@@RobEvansWoodsman Don't thank _me,_ buddy, you earned it! It was interesting and I learned things, which is why I watch these types of vids, so thank _you!_
Well have a cracking Christmas Rob, don't forget to have some time for yourself, building knives over Christmas, sinking beers being merry let's take it literal. Have a wonderful Christmas and a great new year cheers for your content. I love ew videos. Mig
Merry Christmas to you and all your family Rob. From one old Welshman to another. Thank you very much for all of the time that you take to share your expertise and passion with others. Cymru am byth.
Thanks for the vid Rob , merry Christmas and have a nice time off the job and into the woods, wish I could say I have a favorite grind but I can't except one, I totally agree about your opinion for a long term user ,the saber grind with a carbon steel would most probably be my choice too
Merry Christmas Rob Very informative and helpful The tornadoes in Kentucky affected some of my friends. Wiped a restaurant Kountry Korner in Tennessee that i frequent. Appreciate you mentioning that. Wishing you and your family a happy new year and best of health Cheers Eric
Cheers Eric, no news on the tornado for weeks over here but I always think about regular folks need help sometimes. Everyone gets preoccupied with Africa and third world countries that actually are their own worst enemies in the first place . I visited the Southern states a few years ago and felt at home there, very similar people to the Welsh! Probably a lot of descendants in the South.
It's funny because I've never found a zero particularly easy to sharpen (and I'm quite adept at it) , I often get people asking me for advice or to actually sharpen a zero for them. I have found that the shallower the bevel the easier it is. All the best mate.
Hi Rob,I hope you and yours have a good Christmas mate, and best wishes for 2022, let's hope it's better for everyone, and many thanks for your videos this year, their much appreciated, kind regards Stuart Uk.
Very good review of the different grinds and their different uses. For this reason I usually carry two knives. They can be the same size and even the same grind but I sharpen them differently. It also depends on spine thickness. One knife needs to have a very sharp edge for all the food prep and fine carving and the other needs a stronger edge for all the rougher work. Because I baton a lot and usually don't bring an ax. If I had to choose now just one knife to bring on Alone as 'one tool option' (no saw, no ax, no machete) it might be the APO-1 from Survival Lilly in (coated) SK85 carbon steel that is a saber grind with secondary bevel. I'm atheist and personally celebrate the winter solstice but I do always say 'Merry Christmas'.
Lilly's knife before the TRC? That's interesting, is it because its easier to sharpen in the field? Mors carried two Moras when we went on a three day (survival skills) hike, one for rough jobs and one for cooking. I just found your channel and subbed ill check out some vids later mate.
@@RobEvansWoodsman I love my TRC Apocalyps and it took me a long time to find the old model in RWL34 (without jimping even) in mint condition for sale. But I have no real life experience with RWL34. So the field sharpening part is important and I know SK5/SK85 steel and how to field sharpen it. What also makes sense is the carbon steel part for when you lose or break your ferro rod to have the option for flint an steel. I know there are some (semi) stainless steels that can still create a spark with a flint but don't know if RWL34 is one of them. Better go with what you know. I did not know Mors (RIP) carried 2 Mora's but it makes perfect sense to me and have been doing it for many years. Thin blade stainless slicer for food and fine work and thicker blade carbon for the rougher work. That way you need only very little field sharpening. Thx for subscribing and hope you enjoy although I did not keep up with making new videos since I suck at filming and editing. But I like the way you think and that's very similar to me.
Sorry it's late but Merry Christmas....... Great information on the type of grinds, looking forward to see how long you and your chosen knife lasts on season 9.......... All the best for 2022 as this year has been S4!t for most people....... Keep them coming mate. 👍👍👍👍
Really enjoyed that grind discussion; especially your thoughts on "long term" choices; those small, seldom discussed bits of knowledge can make or break one's chances for long-term success. More appreciative was your thoughts on the challenges we've all faced in recent times. Today was 26 Dec 2021, 64ºF @ 0900hrs ET in the U.S. It was a good time to hit the trails in the local forest. I hope everyone had a fruitful and reflective Christmas. To some of you, today was Boxing Day, to others, Saint Stephen's Day. To me, it was just another day of good fortune that I dared not take for granted; for I'm always aware of others that are not so fortunate. Enjoy today and the coming new year. Be Safe, Be Happy, Be Thankful........ oh, and Celebrate Global Warming!!! LOL!!! :D God Bless Everyone..... (P.S. Happy New Year "Wobbly")🇬🇧
Hi Doc, excellent that you got yesterday, I'm hopeful I'll get out tomorrow, shitty wet weather here all week. Wobbly wishes you season greetings my friend.
@@RobEvansWoodsman Yes, I hope you do as well. Everyone deserves a bit of nice weather on occasion. Mother Nature can be so frightfully indiscriminate, it's heartbreaking. Nothing on earth is more humbling. It even kills my sense of humor. Wish I could sit a spell and talk knives and other worldly things; good therapy for the soul. Cheers my friend; pass on my best wishes to the family and your mates. ;)
Only 3 grinds: convex, flat, n concave. Scandi, saber, n hollow are slang terms. Beyond that u have full, medium, n low in regard to height of the 3 grinds.
Hey Rob, have a nice Christmas Hollyday, and a Happy Nieuwjaar !!! and thanks For your gift For Christmas , good information .... grtz from Holland , Janneman
@@RobEvansWoodsman yes, I learned stuff! I’m still a mora knife girl, because my sharpening skills suck and ruining one won’t hurt too badly…. :)but I still wish for a rob evans puuko! One day!
Nothing beats a bonus bushcraft Christmas video! I have a Blind Horse bushcraft knife. I won it while listening to a radio broadcast / banter. I was the right caller. 4 inch blade of 01 with a broomstick type wood handle. Saber grind. Spoke with LT Wright! I was sitting in the truck in a parking lot waiting on friend :) The only knife i have that you featured is an SRK I picked up in 07 or 08. Saber grind, 3/16 teflon coated blade made in Japan. Probably Aus 8A. I hone it with a Victorinox knife steel and leave it toothy. But what i lust for is a Master Tanto in San Mai, not for bushcraft, just eye candy. Maybe next Christmas! Have a blessed Chistmas and a happier New Year my friend.
@@RobEvansWoodsman I still have their Trailmaster in 01. And their Gurkha Kukri, not sure of the steel on that. You should borrow them from me! That's a genuine offer!
I already have three trailmasters, two gurkha kukris a LTC and ATC kukri. I have used the sanmai trailmaster and Gurkha kukri on film, but thanks for the offer.👍
@@RobEvansWoodsman haha, well you are blessed without my help, 😆 I'll have to search for those videos. I'm a Johnny come lately :) All the best, regards Chuck
Merry Christmas Rob and all, hope for safe, healthy, prosperous and happy new year also for all. What is the music Rob? It reminds me of Jesper Sorensen compositions. Another great, informative video lesson, I found it very useful.
I like to forge a full flat "grind" so I have a thick spine but still keeping a reasonable thickness at the edge going into the quench. After tempering I put a scandi grind on. I have found that I really like this design because it is a serious slicing profile with an easy to sharpen robust edge.
Hey Rob happy new year to you & your family! I was in touch with you a few wks back regarding your knife making & a possible request from me! Apologies for my late reply! I've been really busy over the Christmas & that. I'm rather interested in the "Bush Tool" I think you referred to it as! It has Wine Micarta coloured scales with a bow drill hole on one side! Beautiful knife 👌 Anyway look forward to hearing from you when you get the chance. Best regards, Andy.
@@RobEvansWoodsman Not only the San Mai version, but their cheap SK-5 too. Good thing I've got an older Aus-8 version also, that feels more comfortable (full finger choil) and is saber-flat. Glad I didn't bought the San Mai, believing it would be convex.
Thanks for this vid Rob, I learnt a lot. Could you do something similar on angles - how it affects cutting going from shallower to steeper. That sort of thing? I've just got some sharpening stones for Christmas so looking forward to ruining some edges as I learn!
I just purchased a Ken Onion grinding set. Basically the steeper the grind the better it'll shave wood but won't slice as well, it's getting the happy medium. I make my grinds steep on the bushtools and tributes as they are meant to shave and process wood, I always use a folder with a flat grind for food prep.
Great video, sir! I always learn something from you, and I appreciate the time you put into your videos. I hope you have a very enjoyable Christmas and New Year. I have really wondered how Rad Brad rings in the New Year....
As I have probably mentioned in past comments I prefer my kukri with a six inch blade in 51/60 carbon steel, which grind would you choose to give the best balance between chopping and finer carving for this or other heavier knives?
That's a tough one, if I had only one knife to use forever it would probably be my MK2, not in this video as I hadn't designed and made it at this point in time.
Thanks for making this video, very much appreciated! What, in your opinion, should one do when a knife is way too thick right behind the bevel? Background: The Lionsteel M1 (16.5cm, 7.5c blade) comes with a full flat grind, that is almost 1mm 'fat' (more than thick!) right behind the bevel. It is sharp and will cut paper, but try to cut into wood and you'll notice it doesn't slice very well, since the bevel angles are way too steep! My approach was to convex it close to the edge, the bevel is now much slimmer and higher, cutting performance is improved, but I've used better. Convexing took quite some time with the DC4, but then time is what have sitting next to the fire. What could I have done instead (Buy a better knife is a valid point) .. but are there other options? Season's greetings is what I was told to say as a kid in the 70ies ... but I believe the intent behind the words is what counts! If somebody wants to be offended, they will be, no matter what you say!
A shallower straight bevel would probably do the job, I'm waiting for a Ken Onion grinding set to turn up, I bought it specifically to sharpen convex grinds and reset grinds as it has an angle guide.
I've just got myself a Battlehorse Chieftain (the Dave Canterbury PLSK 1 evolution) in full scandi and I'm struggling to like it - I wish I'd ordered the sabre grind now, the scandi version is a big lump of metal and feels very clumsy in use, ain't hindsight a wonderful thing?
I wouldn't put a scandi on anything over 4.5" blade. I've had three of them knives and Scandi just does not suit it, I don't like the rear drop in the handle either, it's a piece of shit really, Dave uses a Garberg most of the time, says it all mate.
I know, they were years apart, I bought the first "blindhorse" psk when they came out around season 1 of Dual survival, I am impressionable! Sold it because it was crap, bought another not long after and made a few clones in sabre and Scandi , sold it then had another one about three years ago in a trade, I didn't keep it long.
Just subscribed Rob..I make knives myself and got to admit I love a zero scandi.. don't like cutting carrots with it though 🤬think my favourite steel for toughness and ease of sharpening is 80crv2..check out harwood blades 🤞all the best for Christmas 😁
Just a question that really bothers me about a convex grind. Rewind just a fraction: My Bushwacker is a hollow-ground 8 1/2 blade chopper that does a LOT of work. Over the years the edge has obviously worn down quite a bit, so that by now the secondary bevel has become somewhat wider than when I started, but I can still maintain the same basic angle (about 27 degs). Now my question: if that had been a convex grind I'd be in some trouble by this stage and hardly able to get an edge. To get 27 degs I'd have to do a huge amount of work reducing the whole primary bevel all the way down. That is a lot of work on the hard stainless steel I used. Surely this reduces the practical lifespan of the knife much more quickly than my hollow grind, or a sabre grind?
Fair comment but it'll last longer than a secondary bevel so you're probably going to be better off on a large knife, I'm not keen on my finer woodworking knife being convex but a chopper I definitely prefer a convex. I am also warming to convex on a general purpose utility knife .
@@RobEvansWoodsman Thanks Rob, for the swift reply. I suspect people with access to a decent belt grinder (like mine) will be quite happy sharpening a convex blade. On reflection (and your comment) I suppose the fact that the convex grind on a chopper will easily last long enough till one can get back to one's grinder for a resharpen makes it more practical. I never thought of that. However, I don't like using the slack of the belt for shaping jobs like that, as abrasives are ridiculously expensive. Does it take more skill to grind a convex blade? I suppose one doesn't have to worry about the accuracy on the shoulders, as there aren't any, so that's a plus. Thanks again. Cheers
I find that grinding a convex isn't too bad until you get to the latter stages when a little bit too much pressure can scratch where you really don't want it to scratch. Personally I don't like making big knives as I don't have the right grinder for the job and you can buy better big knives for the money, this is why I love Fallknivens, especially A1 and bigger.
@@RobEvansWoodsman Yep, agreed. It literally chews up belts like crazy, pushing up the cost way over the top. You never recover that back from the customer.
@@RobEvansWoodsman So, Rob, now I've taken the plunge, taken your advice and bought the Cold Steel Trail Master San Mai III ! However, the sheath is really rubbish, and I've had to send it back! Any ideas about someone who could make me a nice (but plain) leather sheath maybe with a dangler?
I mainly use my own if I'm not reviewing another one, I don't want to blow my own trumpet if you know what I mean. I did one on my own knives a few months ago.
Any Mora knife, I'm a big fan of the Robust, Hultafors do a few good ones too, I think one that stands out is called the OK4 I think!!! Personally I'd get the Mora robust carbon.
Just watched this one again. Great presentation.
Thank you for the grind tutorials.
Thank you for this vid. I’m always learning.
Enjoyed this.
🤔Again😉
Thanks Rob.
You watched it again, thank you!
Great vid.
Thanks 👍
Merry Christmas from Norway. Take care.
Simply the best Rob, 😎 Your heartfelt words go along well with your scintillating blade commentaries.
Thanks for all your videos. Sometimes I can't help but be jealous, but usually it really helps to see you in your forest when I can't get out. Merry Christmas
Sitting around a campfire with fellow outdoors guys discussing knife grinds has always been amusing while they throw rocks and beer cans at one another . What has been named a "scandi grind" has been used in various locales for a few hundred years . I have 2 knives with scandi grinds from Japan and they are aprox. 300 years old .
The best part of this video is you using what I call a "tip stick" for splitting wood with a hatchet , axe or large blades . A definite plus for safety .
Thanks for mentioning tornado victims and giving aid . All the best from an old knife maker and survivor of 2 tornadoes .
Thanks for the vids and Happy Chrimbo everyone.
same to you Rob Happy Christmas keep it up mate upwards and onwards atb S
Thanks that's what I needed to hear.
Great video hope you have a great Christmas time, and new year. Great comment at the end of the normal stuff, see you next year hopefully.
All the best Pete.
Thanks for this Christmas present one year later. Kind of amazing that these grinds were developed for specific purposes literally over centuries. I think that you have convinced me that I need a Cold Steel Master Hunter. Why? Who knows? I just need one.
I love the FFG knives. I have a heap of ESEE knives and they just slice through everything.
Really interesting information about knife grinds and sharpening methods 👍 Thanks a lot, Rob!
Some nice sentiments in there Rob along with the ever interesting Bushcraft stuff…Happy New Year 👍🍻🤣
Best wishes to you too Stu.
Great info. Thanks! Merry Christmas and Happy New Year!
Merry Christmas and have a healthy, safe New Year.
Merry Xmas Rob. My favourite grind is Scandi, hands down
Merry Christmas to you and your family! My Son in law will appreciate the last knife you made for me, along with Mors book with an inscription explaining your craftsmanship and Mors philosophy. Both sons in law know that they are a caretaker of the knife to give to their sons as a male family heirloom. Thanks again, Cheers
Good video. I like a high grind scandi with a microbevel. A lot of companies put microbevels on scandi's that are just too big. A microbevel should be barely visible to the naked eye imo
Merry Christmas to all.
Thank you a lot for this nice video explaining different grinds. Especially for breaking a spear (as we say in Germany) for the hollow grind.
I purchased a Cold Steel Marauder Bowie in AUS 8A what comes with a hollowgrind, gave it a 25° per side edge and use it as a chopper all around the cabin at a fishing pond in the middle of a South German forrest, and I love this knife.
I mostly just strop the knife, but if I am outdoors, I carry one of the white (fine) ceramic rods of the Lansky Turnbox, and give it a quick hone. This gives the knife a wonderful working edge. Not the smoothest one, but who needs a particular smooth edge when chopping?
My other big chopping knife is the good old Cold Steel Trail Master in SK5, and I am happy as can be that I can say, that I carry this knife for nearly 40 years. It looks like it was used a lot, and it is used a lot. This knife made me a big fan of full flat grinds. And of big knives.
#22aday
Stay safe and have a Merry Christmas everybody, and stay blessed.
Greetings from Germany!
You're da man Rob! Thanks for sharing! Many happy returns on the New Year!
nice video Rob, MCh again
Super nice video! Beautiful blades!
Merry Christmas to you and to your family
Happy New year Rob, thanks for 21s content.
Thanks for watching and supporting me for years, I appreciate it.
Wishing you and yours a VERY BLESSED MERRY CHRISTMAS and New Year as well...
HAPPY CHRISTMAS, my Friend...
Thank you Lee, my warmest wishes to you and your family.
Thanks for the video. Merry Xmas to you and yours. Take care mate.
Thanks James, all the best mate.
I hope you had a good Christmas, thanks for the grind explanation !
Merry Christmas Rob.
Sretan Božić. Puno zdravlja, sreće. Svako dobro. ❤
Merry Christmas to you and your family Goran.
Thank You. God bless you
Happy holidays Rob. Glad we have another year to watch your skill set.
Happy Christmas my friend.😜
Merry Christmas Rob, a rough Christmas here, but try to be grateful for what you have. Another great video. :)
As always great video Rob. Thanks for the shout out to our friends and family in Kentucky. My nephew is working in that area and is ok. Merry Christmas to you and yours.
Thanks brother, merry Christmas to you too.
Like your style, Rob.
Thumbed up and subbed.
Thanks Bill.
@@RobEvansWoodsman
Don't thank _me,_ buddy, you earned it!
It was interesting and I learned things, which is why I watch these types of vids, so thank _you!_
Thanks for all the sharing you've done in 2021. Keep up the good work and Merry Christmas. I wish you and yours good health and happiness, Rob.
Thanks mate.
Merry Christmas to you too.
Merry Christmas, Rob!
Thank you,
Merry Christmas to you too. 🎄🎄
Very informative thanks for the great videos happy holidays to you Rob
Happy new year and all the bests to you and yours for the year ahead ..🖐💪
Thank you my friend.
Well have a cracking Christmas Rob, don't forget to have some time for yourself, building knives over Christmas, sinking beers being merry let's take it literal. Have a wonderful Christmas and a great new year cheers for your content. I love ew videos. Mig
Cheers mate, I'm currently watching people who can't sing on ITV.
Have a great new year Rob! Really nice to hear your thoughts on different grinds! We all have our favourites!
Seasons greetings to you my friend.
Thanks Rob, Merry Christmas!
You too my friend
Merry Christmas 🎄 Rob Have a Happy New Year 🥳
Awesome video as usual Rob! Merry Christmas and stay safe!
Merry Christmas to you and all your family Rob. From one old Welshman to another. Thank you very much for all of the time that you take to share your expertise and passion with others. Cymru am byth.
Diolch Dave.
Nadolig llawen.
Thanks for the vid Rob , merry Christmas and have a nice time off the job and into the woods, wish I could say I have a favorite grind but I can't except one, I totally agree about your opinion for a long term user ,the saber grind with a carbon steel would most probably be my choice too
Your handle is on!
Merry Christmas and here is too many more.
That FTP of yours looks superb Rob! 👍🏻
All the best
It's ok .
👍
Great video Rob, really helpful! Merry Christmas!
Thanks Pete , happy holidays 😜😜
Merry Christmas Rob
Very informative and helpful
The tornadoes in Kentucky affected
some of my friends.
Wiped a restaurant Kountry Korner in Tennessee that i frequent.
Appreciate you mentioning that.
Wishing you and your family a happy new year and best of health
Cheers
Eric
Cheers Eric, no news on the tornado for weeks over here but I always think about regular folks need help sometimes. Everyone gets preoccupied with Africa and third world countries that actually are their own worst enemies in the first place .
I visited the Southern states a few years ago and felt at home there, very similar people to the Welsh! Probably a lot of descendants in the South.
Cracking video. Helped a lot with info on the grinds. Like a zero myself for ease of sharpening.
Have a good new year.
It's funny because I've never found a zero particularly easy to sharpen (and I'm quite adept at it) , I often get people asking me for advice or to actually sharpen a zero for them. I have found that the shallower the bevel the easier it is.
All the best mate.
@@RobEvansWoodsman mine might not be a zero. They don't have a secondary bevel though.
A Merry Christmas from Germany!
Thanks , happy Christmas to you too my friend.
Merry Christmas to you and yours Rob... ATB👍
Another great video. Wishing you and your family well for the Christmas and even better for the new year.
Thanks Gareth, have a good one mate.
Hi Rob,I hope you and yours have a good Christmas mate, and best wishes for 2022, let's hope it's better for everyone, and many thanks for your videos this year, their much appreciated, kind regards Stuart Uk.
Hi stu, my pleasure mate, someone needs to entertain the middle aged men of bushcraft!
Have a great Christmas mate.
Very good review of the different grinds and their different uses. For this reason I usually carry two knives. They can be the same size and even the same grind but I sharpen them differently.
It also depends on spine thickness. One knife needs to have a very sharp edge for all the food prep and fine carving and the other needs a stronger edge for all the rougher work. Because I baton a lot and usually don't bring an ax. If I had to choose now just one knife to bring on Alone as 'one tool option' (no saw, no ax, no machete) it might be the APO-1 from Survival Lilly in (coated) SK85 carbon steel that is a saber grind with secondary bevel.
I'm atheist and personally celebrate the winter solstice but I do always say 'Merry Christmas'.
Lilly's knife before the TRC? That's interesting, is it because its easier to sharpen in the field?
Mors carried two Moras when we went on a three day (survival skills) hike, one for rough jobs and one for cooking.
I just found your channel and subbed ill check out some vids later mate.
@@RobEvansWoodsman I love my TRC Apocalyps and it took me a long time to find the old model in RWL34 (without jimping even) in mint condition for sale. But I have no real life experience with RWL34.
So the field sharpening part is important and I know SK5/SK85 steel and how to field sharpen it. What also makes sense is the carbon steel part for when you lose or break your ferro rod to have the option for flint an steel. I know there are some (semi) stainless steels that can still create a spark with a flint but don't know if RWL34 is one of them. Better go with what you know.
I did not know Mors (RIP) carried 2 Mora's but it makes perfect sense to me and have been doing it for many years. Thin blade stainless slicer for food and fine work and thicker blade carbon for the rougher work. That way you need only very little field sharpening.
Thx for subscribing and hope you enjoy although I did not keep up with making new videos since I suck at filming and editing.
But I like the way you think and that's very similar to me.
@@stevanoutdoor we definitely have similar ideas, the carbon for sparks and ease of sharpening definitely fits my ideas.
Sorry it's late but Merry Christmas....... Great information on the type of grinds, looking forward to see how long you and your chosen knife lasts on season 9.......... All the best for 2022 as this year has been S4!t for most people....... Keep them coming mate. 👍👍👍👍
Really enjoyed that grind discussion; especially your thoughts on "long term" choices; those small, seldom discussed bits of knowledge can make or break one's chances for long-term success. More appreciative was your thoughts on the challenges we've all faced in recent times. Today was 26 Dec 2021, 64ºF @ 0900hrs ET in the U.S. It was a good time to hit the trails in the local forest. I hope everyone had a fruitful and reflective Christmas. To some of you, today was Boxing Day, to others, Saint Stephen's Day. To me, it was just another day of good fortune that I dared not take for granted; for I'm always aware of others that are not so fortunate. Enjoy today and the coming new year. Be Safe, Be Happy, Be Thankful........ oh, and Celebrate Global Warming!!! LOL!!! :D God Bless Everyone..... (P.S. Happy New Year "Wobbly")🇬🇧
Hi Doc, excellent that you got yesterday, I'm hopeful I'll get out tomorrow, shitty wet weather here all week.
Wobbly wishes you season greetings my friend.
@@RobEvansWoodsman Yes, I hope you do as well. Everyone deserves a bit of nice weather on occasion. Mother Nature can be so frightfully indiscriminate, it's heartbreaking. Nothing on earth is more humbling. It even kills my sense of humor. Wish I could sit a spell and talk knives and other worldly things; good therapy for the soul. Cheers my friend; pass on my best wishes to the family and your mates. ;)
Only 3 grinds: convex, flat, n concave. Scandi, saber, n hollow are slang terms. Beyond that u have full, medium, n low in regard to height of the 3 grinds.
Hey Rob,
have a nice Christmas Hollyday, and a Happy Nieuwjaar !!!
and thanks For your gift For Christmas , good information ....
grtz from Holland , Janneman
Thanks Jann, happy Christmas!
Merry Christmas, Rob! Thanks for the Christmas present! (Video:)
Hi Lyn, I think you were one person that wanted this video.
I'd so, did it help?
@@RobEvansWoodsman yes, I learned stuff! I’m still a mora knife girl, because my sharpening skills suck and ruining one won’t hurt too badly…. :)but I still wish for a rob evans puuko! One day!
Merry Christmas Lyn, I'll have a FTP pukko for you in a few weeks, I'll contact you on Instagram messanger in a few weeks.
Merry Christmas.
Same to you mate.
Nothing beats a bonus bushcraft Christmas video! I have a Blind Horse bushcraft knife. I won it while listening to a radio broadcast / banter. I was the right caller. 4 inch blade of 01 with a broomstick type wood handle. Saber grind. Spoke with LT Wright! I was sitting in the truck in a parking lot waiting on friend :)
The only knife i have that you featured is an SRK I picked up in 07 or 08. Saber grind, 3/16 teflon coated blade made in Japan. Probably Aus 8A. I hone it with a Victorinox knife steel and leave it toothy. But what i lust for is a Master Tanto in San Mai, not for bushcraft, just eye candy. Maybe next Christmas! Have a blessed Chistmas and a happier New Year my friend.
I had a carbon master Tanto once.
Had an outdoorsman too, wish I'd kept it.
@@RobEvansWoodsman I still have their Trailmaster in 01. And their Gurkha Kukri, not sure of the steel on that. You should borrow them from me! That's a genuine offer!
I already have three trailmasters, two gurkha kukris a LTC and ATC kukri.
I have used the sanmai trailmaster and Gurkha kukri on film, but thanks for the offer.👍
@@RobEvansWoodsman haha, well you are blessed without my help, 😆 I'll have to search for those videos. I'm a Johnny come lately :) All the best, regards Chuck
Nadolig Llawen Mr Evans
And a Blwyddyn Newydd Da I chi!
Diolch Graham.
Dyminiadau gorau.
Thanks for the video Rob nice to hear your thoughts on knife grinds, have a great Christmas and a even better new year.😁👍🏻
Cheers Dave
Merry Christmas Rob and all, hope for safe, healthy, prosperous and happy new year also for all. What is the music Rob? It reminds me of Jesper Sorensen compositions. Another great, informative video lesson, I found it very useful.
Free music with the editing app, it should say at the bottom of the description what it is.
I like to forge a full flat "grind" so I have a thick spine but still keeping a reasonable thickness at the edge going into the quench. After tempering I put a scandi grind on. I have found that I really like this design because it is a serious slicing profile with an easy to sharpen robust edge.
another knifemaker i know calls this a flandi grind, i agree its a good grind .
@@RobEvansWoodsman I like that. We knife makers should make that at least a semi official name if not official.
@@backwoodsbrooksknives4625 I've done a few with that grind.
Hey Rob happy new year to you & your family! I was in touch with you a few wks back regarding your knife making & a possible request from me! Apologies for my late reply!
I've been really busy over the Christmas & that. I'm rather interested in the "Bush Tool" I think you referred to it as!
It has Wine Micarta coloured scales with a bow drill hole on one side! Beautiful knife 👌
Anyway look forward to hearing from you when you get the chance.
Best regards,
Andy.
If you want to go on my waiting list email me robevs73@googlemail.com
13:27 No matter how tough that knife is, it would be much tougher in saber or convex grind.
I'm assuming that you are talking about the San mai SRK , I agree with you , sabre with a convex secondary bevel would be perfect.
@@RobEvansWoodsman Not only the San Mai version, but their cheap SK-5 too. Good thing I've got an older Aus-8 version also, that feels more comfortable (full finger choil) and is saber-flat. Glad I didn't bought the San Mai, believing it would be convex.
I’ll skip this one then… nice review as always!
Sorry buddy I don't quite get what you mean by "I'll skip this one"
@@RobEvansWoodsman Oopa.. switched up some comments😁
I did really really like your video tho! That ftp looks a lot of fun
Thanks for this vid Rob, I learnt a lot. Could you do something similar on angles - how it affects cutting going from shallower to steeper. That sort of thing? I've just got some sharpening stones for Christmas so looking forward to ruining some edges as I learn!
I just purchased a Ken Onion grinding set.
Basically the steeper the grind the better it'll shave wood but won't slice as well, it's getting the happy medium.
I make my grinds steep on the bushtools and tributes as they are meant to shave and process wood, I always use a folder with a flat grind for food prep.
I didn’t even know I needed a FTP😁
Now's the time to get one as I'm making a short run and I probably won't do another this year.
If you want one email me robevs73@googlemail.com
Great video, sir! I always learn something from you, and I appreciate the time you put into your videos. I hope you have a very enjoyable Christmas and New Year. I have really wondered how Rad Brad rings in the New Year....
A 4lb rare Tbone steak, a bucket of hot wings, 2gallons of Coors beer (not the light shit), a bottle of wild turkey and a Cuban cigar.
Just AWESOME!!!
@@RobEvansWoodsman That's one manly man of men! A true legend!
@@jchambers1191 fuckin' A Jeff!
what is your opinion on the Puma White Hunter, just curious . Great and informative video.
Glorified kitchen knife.
Handle let's it down.
As I have probably mentioned in past comments I prefer my kukri with a six inch blade in 51/60 carbon steel, which grind would you choose to give the best balance between chopping and finer carving for this or other heavier knives?
Convex on a big knife or a full flat as long as it's atleast 1/4" at the spine.
@@RobEvansWoodsman cheers
Great explanation of knife grinds. Why wouldn't you take your Master Hunter in carbon V on Alone. I've had one for years and it's never let me down.
I never said otherwise, it's a great knife.
If you could only keep.1 knife forever which knife would you keep in your collection?
That's a tough one, if I had only one knife to use forever it would probably be my MK2, not in this video as I hadn't designed and made it at this point in time.
Thanks for making this video, very much appreciated!
What, in your opinion, should one do when a knife is way too thick right behind the bevel?
Background: The Lionsteel M1 (16.5cm, 7.5c blade) comes with a full flat grind, that is almost 1mm 'fat' (more than thick!) right behind the bevel. It is sharp and will cut paper, but try to cut into wood and you'll notice it doesn't slice very well, since the bevel angles are way too steep!
My approach was to convex it close to the edge, the bevel is now much slimmer and higher, cutting performance is improved, but I've used better.
Convexing took quite some time with the DC4, but then time is what have sitting next to the fire.
What could I have done instead (Buy a better knife is a valid point) .. but are there other options?
Season's greetings is what I was told to say as a kid in the 70ies ... but I believe the intent behind the words is what counts! If somebody wants to be offended, they will be, no matter what you say!
A shallower straight bevel would probably do the job, I'm waiting for a Ken Onion grinding set to turn up, I bought it specifically to sharpen convex grinds and reset grinds as it has an angle guide.
@@RobEvansWoodsman Merci!
I've just got myself a Battlehorse Chieftain (the Dave Canterbury PLSK 1 evolution) in full scandi and I'm struggling to like it - I wish I'd ordered the sabre grind now, the scandi version is a big lump of metal and feels very clumsy in use, ain't hindsight a wonderful thing?
I wouldn't put a scandi on anything over 4.5" blade.
I've had three of them knives and Scandi just does not suit it, I don't like the rear drop in the handle either, it's a piece of shit really, Dave uses a Garberg most of the time, says it all mate.
@@RobEvansWoodsman Three!! My god you must be a masochist - one is enough to convince me I've bought the wrong knife - sorry, prybar.👍
I know, they were years apart, I bought the first "blindhorse" psk when they came out around season 1 of Dual survival, I am impressionable! Sold it because it was crap, bought another not long after and made a few clones in sabre and Scandi , sold it then had another one about three years ago in a trade, I didn't keep it long.
Just subscribed Rob..I make knives myself and got to admit I love a zero scandi.. don't like cutting carrots with it though 🤬think my favourite steel for toughness and ease of sharpening is 80crv2..check out harwood blades 🤞all the best for Christmas 😁
I have a bar of 80crv2 in the shed but I've never tried it.
Did a search for Hardwood blades and nothing turned up.
Hi Rob. I enjoy your vids very much. Don’t know if this question is appropriate here, but are you still accepting requests for knives?
email me robevs73@gmail.com , unfortunatly theres roughly a years waiting list.
Just a question that really bothers me about a convex grind. Rewind just a fraction: My Bushwacker is a hollow-ground 8 1/2 blade chopper that does a LOT of work. Over the years the edge has obviously worn down quite a bit, so that by now the secondary bevel has become somewhat wider than when I started, but I can still maintain the same basic angle (about 27 degs). Now my question: if that had been a convex grind I'd be in some trouble by this stage and hardly able to get an edge. To get 27 degs I'd have to do a huge amount of work reducing the whole primary bevel all the way down. That is a lot of work on the hard stainless steel I used. Surely this reduces the practical lifespan of the knife much more quickly than my hollow grind, or a sabre grind?
Fair comment but it'll last longer than a secondary bevel so you're probably going to be better off on a large knife, I'm not keen on my finer woodworking knife being convex but a chopper I definitely prefer a convex.
I am also warming to convex on a general purpose utility knife .
@@RobEvansWoodsman Thanks Rob, for the swift reply. I suspect people with access to a decent belt grinder (like mine) will be quite happy sharpening a convex blade. On reflection (and your comment) I suppose the fact that the convex grind on a chopper will easily last long enough till one can get back to one's grinder for a resharpen makes it more practical. I never thought of that. However, I don't like using the slack of the belt for shaping jobs like that, as abrasives are ridiculously expensive. Does it take more skill to grind a convex blade? I suppose one doesn't have to worry about the accuracy on the shoulders, as there aren't any, so that's a plus. Thanks again. Cheers
I find that grinding a convex isn't too bad until you get to the latter stages when a little bit too much pressure can scratch where you really don't want it to scratch.
Personally I don't like making big knives as I don't have the right grinder for the job and you can buy better big knives for the money, this is why I love Fallknivens, especially A1 and bigger.
@@RobEvansWoodsman Yep, agreed. It literally chews up belts like crazy, pushing up the cost way over the top. You never recover that back from the customer.
@@RobEvansWoodsman So, Rob, now I've taken the plunge, taken your advice and bought the Cold Steel Trail Master San Mai III ! However, the sheath is really rubbish, and I've had to send it back! Any ideas about someone who could make me a nice (but plain) leather sheath maybe with a dangler?
Merry Christmas again Rob 🎅 You say that you don't like a micro bevel, but why?
I'm warming to it.
Don't ask me again 😜
Hi Rob nice films,have you done any on the knives you make?
I mainly use my own if I'm not reviewing another one, I don't want to blow my own trumpet if you know what I mean.
I did one on my own knives a few months ago.
@@RobEvansWoodsman LOL just watched the knife sharpening one will have a look for that film do you have a website for your knives at all?
@@geoffmccord4880 no website as I'm not a full-time maker, I have a waiting list but it's up to a year now.
@@RobEvansWoodsman No worries I found the other video now.
Very interesting history on the knives thanks
Will someone please get Rob a new chopping block for christmas
I was waiting for it....
are you and welsh woodsman the same channel?
No he's my friend.
Hi rob as a beginner could you recommend a knive that would be a good all rounder. Easy to sharpen. And won't break the bank please.
Any Mora knife, I'm a big fan of the Robust, Hultafors do a few good ones too, I think one that stands out is called the OK4 I think!!!
Personally I'd get the Mora robust carbon.
@@RobEvansWoodsman wicked thank you so much rob .
ua-cam.com/video/BTZVEFM5JGo/v-deo.html
you can check out my Mora playlist, theres a few on there.
The only real question that remains is:
What would Brad carry????
A Buck Ranger and a Cold steel trailmaster Carbon V made 30 years ago in the USofA!
Merry Christmas.
Cheers Robert, same to you.