"Scandi" Knives Suck for Food Prep!!

Discussion in 'Edged Tools' started by GoKartz, Jun 21, 2019.

  1. GoKartz

    GoKartz El Coyote Supporter

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    Having heard at how awful the "scandi" ground knife is for anything other than greenwood work, I decided to cook dinner using only my knife! Well, at pots, pans, measuring cups, cooking utensils, etc...

    Lookit this horribly diced chicken! I might as well used a butterknife.
    IMG_9062.JPG

    And this onion! Its like I was trying to pry apart a brick wall!
    IMG_9063.JPG

    These diced onions ... its like I ran over the onion with a lawn mower!
    IMG_9065.JPG

    And don't get me started at how fragile this edge is!
    IMG_9067.JPG

    That can turned this knife into a small super-coarse saw!
    IMG_9068.JPG

    Cutting apart avocados was almost impossible - just trying made them into guacamole!
    IMG_9069.jpg

    And cutting cilantro off our plant? Impossible!
    IMG_9070.jpg

    What an awful dinner it made. What was I thinking?!
    IMG_9072.JPG

    (sorry for the click bait hehe, I was just having fun!)


    On a more serious note... That can sure knows how to roll an edge... :eek:
    IMG_9075.JPG
     
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  2. M.Hatfield

    M.Hatfield Midnight Joker #42 Lifetime Supporter

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    What an awful knife. Send it to someone on the forum for disposal! ;) :D
     
  3. A Seedy Lot

    A Seedy Lot Supporter Supporter

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    You should throw your worthless scandi knives away and start using a shard of fractured rock like some many of our forefathers did.
     
  4. PAcanis

    PAcanis Supporter Supporter

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    Do I sense a little sarcasm here?
    ;)
     
  5. JasonJ

    JasonJ Supporter Supporter

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    Ha! Good one!

    Ok...serious now. A scandi does sometimes wander through harder foods like potatoes or carrots...

    Still works though.
     
  6. GoKartz

    GoKartz El Coyote Supporter

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    Noooooo not at all
     
  7. DrHuman

    DrHuman Supporter Supporter

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    I've definitely shot some carrot chunks off into the woods while prepping dinner. It could have been my batoning technique though.
     
  8. Fixedblade

    Fixedblade 3%

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    Tracker knives are the worst for food prep.

    I like using my samurai sword!
     
  9. Vanitas

    Vanitas Supporter Supporter

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    Those are not paper fine onions, your onion soup will fail! Ramsey is gonna tear into you ;p

    Scandi isn't ideal as a cooking prep edge... in larger apples I've have the wedges break while cutting them to give to the kids... but they do work as any sharp object will. I will tell you right now though... my saber and ffg knives cut and carve pumpkins and hard squash far better than my scandi knives.
     
  10. kamagong

    kamagong Scout

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    Yes they do. :35:
     
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  11. 1066vik

    1066vik Supporter Supporter

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    nice spoon!
     
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  12. CSM1970

    CSM1970 Supporter Supporter

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    It’s hard to beat a Husqvarna 18” chain saw for kitchen duty.
     
  13. A Seedy Lot

    A Seedy Lot Supporter Supporter

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    Thick scandis defiantly leave a lot to be desired cutting carrots but a thin scandi has properties that some seek out. My brother in law is quite the foody with lots of knives and one of his favorite knivies is a scandi Zwear blade because the food falls off of the bevel instead of riding up the full flat grind.

    I think scandis get a bad rap because of thick stock and obtuse grinds. Take a knife with good steel 1/16 inch thick with a 10 d/s scandi and it just might surprise you on the kitchen.
     
  14. Sigmalite

    Sigmalite Scout

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    Good thing you didn’t have to cut tomatoes. You would’ve needed to baton through it.
     
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  15. Wasp

    Wasp DOWN IN DIXIE Supporter

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    In fairness, the chicken does kinda look like you used a butter knife. :)
     
  16. doulos

    doulos Supporter Supporter

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    I carry an Openel for food prep. Much more better! :p
     
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  17. Vanitas

    Vanitas Supporter Supporter

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    A thin scandi is nothing but a primary bevel with no secondary bevel. Once we get down to 1/16th can we really call it a scandi or is it nothing more than a V grind? :33:
     
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  18. kronin323

    kronin323 the barbarian Supporter

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    The can opener trick reminded me why I have a Garberg. To beat the snot out of it, when there's some beatin' to do.

    But I have done some food prep with a scandi, including thin sliced tomatoes. What I did was angle the knife slightly so, instead of having the blade perpendicular and both bevels at an angle, the bevel on the side towards the food was perpendicular and the other bevel (and the whole knife) a bit more angled. Basically, I made it work like a single-bevel Japanese kitchen knife, if you're familiar with those. Did the trick good enough.
     
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  19. Wil

    Wil Scout

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    Trust me. When I am hungry, any grind works. Lately, I have been deliberately using my LT. Wright Genisis with it's high saber for some kitchen duties and I like how it lets my food fall away from the blade like my good Japanese Gyutos. I tried out my Battle Horse Bushcrafter with it's 5/32" thick blade in scandi. I think it is staying a wood only knife, unless it is the only knife I have when I am making a tomato sandwich, in that case,I will stab and pry my tomato to pieces if I have to. Warning: Please do not stand between me and food when I am hungry.
     
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  20. Winterhorse

    Winterhorse Supporter Supporter

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    ^^Yup^^
     
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  21. 9 Iron

    9 Iron Tracker

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    You’re supposed to baton your onions with a scandi grind.
     
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  22. Wil

    Wil Scout

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    Here ya go you food lovers. My saber grind Genisis prepped all the ingredients for my slow cook venison roast this morning. I don't think it would have been as much fun with a scandi. IMG_0278 (2).JPG
     
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  23. GoKartz

    GoKartz El Coyote Supporter

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    Thanks! It was made by a member here @Park Swan , got it in a trade from another member a while back.

    Batoning tomatoes... why didn’t I think of that!!

    Haha! My excuse is it was cooked so perfect it just fell apart. ;)

    Basically what I did with the onion - more less use it like a flat grind on one side, prevents hitting the shoulder and jumping out.
     
  24. LostViking

    LostViking Supporter Supporter

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  25. 1066vik

    1066vik Supporter Supporter

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    I have a couple of Opinel paring knives - they're great!
     
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  26. Primordial

    Primordial MOA #40 Supporter

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    It was also once said a Rambo knife could not cut a lowly tomato.
    100_2160.JPG
    100_2162.JPG

    Did onions well too.

    100_2165.JPG
     
  27. Barry J

    Barry J Guide

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    I don't even use a knife in the kitchen anymore. I use a Sledge-O-Matic like Gallagher!
     
  28. CaliforniaCanuck

    CaliforniaCanuck Guide

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    Mora Kansbol would have been a better choice!
     
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  29. MrFixIt

    MrFixIt Old Jarhead LB#42 Supporter Bushcraft Friend Bushclass I

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    Mora Tribe member #300 on notice.

    :eek:

    :11:

    :9:
     
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  30. MAD Punty

    MAD Punty Supporter Supporter

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    Good post!:dblthumb:

    In case there is anyone here wondering why they say Scandi is bad for food prep, it is because the Scandi is shaped like a wedge, and if you try to make a straight, thin cut that is even thickness, it is very difficult. The same geometry that makes the Scandi bite into a piece of wood, also makes it want to cut at an angle through food, so your tomato slices will tend to be thicker on one side than the other...you will get a sort of tomato wedge rather than a tomato slice.

    You can make straight cuts in food prep with a scandi, but you have to either be really used to using the scandi, or you have to be very careful and deliberate. You can't just cut straight down vertically like you can with most knives, you have to sort of hold the knife at an angle to get a straight cut in the veggies, to offset that wedge grind.

    I'm probably speaking to the choir here, but there may be someone out there who doesn't know why scandi's are not ideal for food prep. It's one thing to cut chicken into cubes, it;s another to cut a bunch of nice, thin, even slices of onions, or tomatoes, or cheese. It can be done, it's just the knife won't do it on it's own the way other grinds will.
     
  31. Ryan Alexander

    Ryan Alexander Scout

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    All my kitchen knifes are dull as hell.. so i've been using my bushcraft knife as a kitchen knife for years now. No way I'm paying for a new set of kitchen knives! That's like 50 dollars which = 3 trips back and forth to the woods or.. a steak or.. something entertaining.

    It's 3/16 scandi and tbh, it does suck with potatoes. The trick is to go in at a slight angle and the wedge forces it strait. Don't ask me how that works because i really don't know.
     
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  32. boomchakabowwow

    boomchakabowwow Guide

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    it works. sure. i've done a lot of cooking task with a scandi. but 100% of it is out of necessity, not choice.

    in a kitchen, my kitchen - no way. my kitchen knives are superior in kitchen task. i'm very very fast and precise with a 10" chef's knife..and my chinese cleaver. BAM! less precise, but just as fast. i smile when i smash a garlic or ginger piece. a move which would be horrifically difficult and dangerous with a sharp scandi wilderness knife.

    if you put my feet to the fire and make me only have one type of knife..i would have to choose my kitchen knives. i simply use them more.
     
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  33. GoKartz

    GoKartz El Coyote Supporter

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    Just having a bit of fun. Specialized tools will usually be better at the task they’re specialized for.
     
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  34. boomchakabowwow

    boomchakabowwow Guide

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    Me too. Just fun.
     
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  35. SonsOfLiberty

    SonsOfLiberty Student of Life Supporter Bushcraft Friend

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    Yup. They totally suck 7AF51FB3-DBDC-4459-9BF0-22FC44A37A99.jpeg
     
  36. Outdoor Dauber

    Outdoor Dauber Roughian #3 Supporter

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  37. riokid87

    riokid87 Scout Banned

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    I think the scandi grind like on Mora and Heller knives is pretty good for wood and can manage other tasks ok. Like a hollow ground vanguard is good for skinning and ok for many other tasks.
    But I think a saber or full flat is better at most tasks than the scandi or hollow except for the above mentioned wood and skinning.
    I also find the scandi the most difficult to sharpen.
     
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  38. PVF1

    PVF1 Supporter Supporter

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    FWIW, it's pretty common in high end Japanese kitchen knives to use a sort of high-ground scandi-vex (saber-vex?) geometry. Great food release, sometimes wedges in harder root veggies. Just all part of the trade off!

    [​IMG]

    Those examples may actually have a slight concavity (hollow grind) from being ground on a wheel. Hard to tell from the pic. But the point is that you can definitely use wide bevel knives in the kitchen.

    And to the OP, funny post. Enjoyed this one. :):35:
     
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  39. americanstrat98

    americanstrat98 Wanderer Supporter Bushcraft Friend

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    My belly didn't know the difference.
    IMG_20190623_194056424.jpg
     
  40. kamagong

    kamagong Scout

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    Almost anything can work as a steak knife. We're talking food prep, as in making dinner. Different deal.
     
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  41. americanstrat98

    americanstrat98 Wanderer Supporter Bushcraft Friend

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    The meal was prepped with that M1, lol.

    This was during the 2019 one knife challenge. From harvesting the deer to the table it was the only knife I used. Wasn't a bad experience in my opinion.
    IMG_20190123_183100695.jpg
     
  42. SonsOfLiberty

    SonsOfLiberty Student of Life Supporter Bushcraft Friend

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    M1 is an awesome little knife
     
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  43. L0NER

    L0NER -Gone Exploring- Supporter

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    My go to meat & cheese knife...

    758C0E2A-E3C4-4572-8F79-E8D0235A9099.jpeg
     
  44. GoKartz

    GoKartz El Coyote Supporter

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    Just look at the awful mess that scandi edge did to those crackers! You maniac!!
    73E6A13E-4384-42E8-8354-D61A3C69C268.gif
     
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  45. Redneck Bear

    Redneck Bear Scout

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    LMFAOROFL!!!
     
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  46. roadwarrior

    roadwarrior Supporter Supporter Bushcraft Friend

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    Scandi is not my first choice.
     
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  47. JD Miller

    JD Miller Guide

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    Where'd you get the avacado?


    .
     
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  48. Dillon Finan

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  49. buckfynn

    buckfynn Old Geezer Lifetime Supporter Bushcraft Friend Bushclass I

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    Yep, I agree, a scandi just doesn't work for a food prep knife...
    [​IMG]

    [​IMG]

    [​IMG]

    My Brisa Nesmuck being used to prep the three main food groups; bacon, onions, and potatoes.
     
    Last edited: Jul 21, 2019
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  50. Angus McGunnigl

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    Mushrooms and meat !
     
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