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@Murphy's_Law
this image explains the differences.
The scandi grind has a much higher primary angle but no secondary grind, which makes it wonderfully sharp for whittling and general cutting. Chopping food might be a little hard, as when you cut harder food (like an apple) you will probably split the apple rather than cut it. Might be a little annoying, but it isn't to bad.
Then again, I have used my fathers old scandi grind fixed blade as a camping/food knife often enough and it works well. With the caveat of probably splitting harder food, you'll be fine.
Also please look into how to sharpen a scandi grind knife. Since it has no secondary bevel the usual sharpening systems will not work here and will rather make the performance of the knife worse!
This guy might have an idea: https://www.youtube.com/watch?v=ZVOBMmCMw-c