Blade chips when sharpening

[me2]

Oh, that's out then. I sharpened some knives years ago that still had the factory edge, but had been steels for years. They were similar to what you describe

 

[Spideyjg]

If you can sharpen a Zwilling German steel knife your gear and technique are likely not the issue. Notice how that "texture" on the edge almost looks like a little tank ran over it and pressed the edge rather than it be ground.

No idea what is done in those factories to make these things but seen enough and done enough to toss them under the craptacular bus.

Sometimes it is the steel not the operator.

Jim

 

[brasileiro]

Oh, that's out then. I sharpened some knives years ago that still had the factory edge, but had been steels for years. They were similar to what you describe

Ok. I don’t know the technique for steeling. I’ll read about it. Thanks for post your experience.

 

[Littlebabycarrot]

Do you mean steeled with steel rod like butcher steel? No, I just sharpened and stroped it. I don’t have steel rod at home. I can’t see any advantage on steeling a blade unless you have a ton of work to do at once and don’t have time to touch up an edge.

For AUS8 420HC and kitchen knives I found steeling before stropping minimizes scooping up the paste and leather. 154cm and d2 seem to be hard enough or their carbides are big enough that the edge doesnt deform away from the stone tooo noticeably and can get these to shave hair off the stones more easily

 

[Bazzle]

It also happens with higher end kitchen knives. When they are dull, they get pounded into the cutting board and fracturing the steel. Most noticeable up near the tip where it is rocked back and forth. It's also likely with knives like this that there is a pull through device that sleeps in the same drawer as the knife.