- Joined
- Jan 23, 2014
- Messages
- 740
Got my wife a couple of Buck kitchen knives, she loves them! I have started noticing the edge getting many tiny chips, doesn't seem to affect the cutting ability. Is this common with 420HC? I sharpened them with water stones and touch up with a ceramic rod. I didn't try to make the edge especially thin compared to other knives, but it was done free hand. Is the 420HC prone to this type of almost mico-chipping when used in a family kitchen environment? They are subjected to the dishwasher regularly and are not babied, but a proper wood or plastic cutting board is always used. What are your experiences with this? Sorry I don't have pictures.