Thank you very much Russ.

I too heard that a Scandi grind is not ideal for kitchen knives, but here I'm talking about basic food preparation.

I don't plan to fillet a trout or making a julienne with this knife. More like dicing meat and vegetables to make kabobs. The finest tasks I expect to accomplish are removing the membrane from a slab of ribs or cutting thin slices of ham or salami. Nothing too fancy.