Akifusa santoku 180mm -- microchipping on edge

[jacobrb02]

I have an almost brand new Akifusa santoku 180mm - my first "real knife." I've used it maybe 5 total hours and cut only vegetables (nothing harder than a carrot). I've been using a bamboo cutting board.

After cooking last night, I noticed some microchips on the edge, about an inch down from the tip of the blade:

http://i60.tinypic.com/b5h5cy.jpg
http://i62.tinypic.com/dviotj.jpg
http://i59.tinypic.com/65s5df.jpg
http://i58.tinypic.com/2r2oys2.jpg

From Akifusa's website, "the san mai powdered metallurgical (PM) steel blade is similar to a Western Chef knife with the cutting qualities of the best Japanese-made knives. PM steel is created using a crucible technique and results in smaller grain structure and significantly longer edge holding. The center layer is SRS-15 PM stainless steel originally designed for metal cutting tools. It was hardened to Hrc 64 and is clad on the sides with soft SUS-405 stainless steel."

I've tried to cut really carefully -- unfortunately I have used the knife edge to scoop chopped veggies and have also rock chopped with pivoting to mince herbs (cross chop?).

I have been honing the knife carefully with a ceramic honing rod, keeping the angle consistent with about the width of a matchbook from the steel.

So, questions . . .

Is the micro-chipping to be expected with this knife? Or is it entirely due to probably poor technique or habits on my part? Finally, is it "safe" to use the knife in the meantime (for the blade, mostly), or do I need to get those chips sharpened out immediately? Finally, are those chips small enough that they should sharpen out no problem?

Thanks for your thoughts!

 

[dkb45]

Most likely the chipping occurred from contact with the cutting board. Hit it at just the wrong angle and force you can get chips on most blades. Another factor is most likely the hardness of the cutting edge. The harder the blade the more fragile the blade becomes, meaning a higher chance of chipping (and breaking).

 

[Cynic2701]

Sharpen it a few times and it will start getting into "fresh"steel, and in my experience with jknives chipping issues gk away. Also try sharpening on a flat stone rather than a rod.

 

[Jason B.]

I would not recommend using a honing rod of any sort on your knife. Your edge looks really rough and I would guess the honing rod is why. Waterstones would be my one and only recommendation.

What type of bamboo cutting board are you using?

 

[eKretz]

Scooping/sliding on the edge is very bad with a very sharp very hard knife. Often the edge will skip/bounce and that can cause chips. I always flip my knives over and scoop/slide food with the spine touching the board.