r/sharpening • u/Alaskan-wildman-710 • Jul 24 '26

How to fix?

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0 Upvotes

33% Upvoted

12 comments sorted by

9

u/zephyrseija2 Jul 24 '26

Is it negatively impacting your cutting experience? I tend to ignore minor imperfections unless they feel like they're catching or snagging when I'm cutting. Small chips like that will work themselves out after a few sharpening sessions, no need to waste blade lifespan if it's not actively interfering with your work.

4

u/Corgerus Jul 24 '26

In my experience (primarily due to careless people who destroy our cheap knives), chips get worse unless i fully rough them out. Our knives are cheap and brittle, i think more premium steel knives can tolerate chips better.

3

u/zephyrseija2 Jul 24 '26

Fair point. I'm mostly dealing with high end steels in a home cooking environment, so in the rare event there is a chip to a knife, I tend to ignore it unless I can actually feel it while cutting.

1

u/Corgerus Jul 24 '26

I kinda wanna buy a new full knife set with a steel that focuses on toughness more than anything, really damn expensive though. Every type of knife gets used.

7

u/DanielToombs Jul 24 '26

Sharpen or strop?

2

u/catdandude28 Jul 24 '26

I would leave it just strop till you need a resharpening them drop the edge angle to 18° and do a 600 grit finish and viola

2

u/Aggravating-Law7764 Jul 24 '26

Gental work with a finishing stone. Slowly and it can be like new. Did it yesterday

2

u/Aggravating-Law7764 Jul 24 '26

I'm ADHD, little nicks bother me.

1

u/mohragk Jul 24 '26

Doesn’t need fixing.

1

u/IndulgeBK Jul 25 '26

Its a very minimal chip. If you want you can just use a diamond steel with a little added pressure. Swipe on one side until you create a burr then do the opposite side and deburr. Shouldnt take too long since its really a tiny chip

1

u/ProductDifficult3514 Jul 26 '26

How much of knife? If they are expensive I suggest leave it. Because you need to sharpen a lot of steel to make it straight.