Can a Microbevel Knife Be Converted to a Scandi Grind?

The short answer is yes, but the process is not as straightforward as you might think. Most knives can be converted to a single bevel, such as the scandi grind, but the shape of the blade must be carefully considered. While hollow grinds might not work as well, achieving a single bevel with consistent stropping can yield satisfactory results, which can then be polished further.

Understanding the Process of Conversion

Converting a microbevel knife into a scandi grind involves several steps, starting with the modification of the blade shape. Depending on the original bevel angle, the new grind can either be a single bevel or a combination of a microbevel followed by a scandi grind. The primary challenge lies in achieving a new bevel that maintains the integrity and functionality of the knife.

Sharpening the blade to a single bevel typically requires consistent stropping with a coarse stone, either lubricated with oil or water. It's crucial to pay attention to the angle of the blade with each pass, as this determines the final shape of the new bevel. Hollow grinds, which are common in many knives, may not perform as well when converted to a scandi grind due to their inherent thickness and design.

Post-Conversion Finishing Techniques

Once the single bevel has been achieved, it can be refined with a medium stone. This step ensures that the blade is sharp and durable. Polishing the blade is optional but can enhance its appearance and durability. A leather strop or a medium stone finish can serve as a practical surface for everyday use. Field and camping knives that require frequent sharpening might be left with the medium stone finish, while more specialized knives like an EDC (Everyday Carry) such as the Cold Steel Fin Wolf can be polished to a sharper edge.

Challenges and Considerations

While the process of converting a microbevel knife to a scandi grind is possible, it comes with its challenges. The primary consideration is the thickness and material of the blade. Most scandi grind knives are designed for heavy-duty tasks such as chopping wood, bones, and ropes, and are built with thick blades and harder steel alloys. These characteristics make them unsuitable for delicate work such as fine cutting, which is more common with a chef’s knife.

One of the main reasons for a scandi grind is to reduce the amount of material that needs to be removed each time the knife is sharpened. By maintaining both the primary and secondary bevels, scandi grinds offer a balance of sharpness and durability. The thick blade of a scandi grind knife is a testament to its strength and robustness, making it less suitable for tasks that require precision and finesse.

Practical Advice

To ensure the best results when converting a microbevel knife to a scandi grind, it's important to practice the technique initially on a cheap knife or untempered piece of steel. This allows you to get a feel for the process without risking damage to a more valuable knife. Additionally, avoid using grinders or belt sanders for this task, as they can overheat the blade and alter its temper, leading to increased dulling.

For an effective finish, consider using a buffing wheel with a medium grit polishing paste. This can help refine the surface of the blade, giving it a polished and professional look. It's always a good idea to take your time and work through the process methodically.

In conclusion, while converting a microbevel knife to a scandi grind is possible, it requires careful attention to the blade's shape, material, and intended use. The benefits of a scandi grind, such as reduced wear and better durability, make it an attractive option for heavy-duty tasks, but it may not be the best choice for delicate work.

Remember, the key to successful conversion lies in mastering the technique and understanding the unique properties of both the microbevel and scandi grind. With patience and practice, you can achieve a knife that combines the best of both worlds.