Is there a blade type that should or should not be done on a Bowie? Hollow Ground? Flat Grind? Scandi Grind?
I don't think the "Scandi grind" should be done on anything!
And i don't think that a hollow ground blade belongs anywhere but the kitchen, but there's a lot of sporting knives made that way, and even some dedicated fighting knives.
I've gutted, skinned and quartered a lot of deer with hollow ground blades and they seemed to work fine. In fact, just as good or better than many flat ground, convex ground or saber ground blades. I consider gutting, skinning and quartering deer a "sporting knife" purpose best not performed in the kitchen.
