There was a thread here that I read recently arguing against the idea that you can’t ruin the edge of a blade through machine/hi-rev sharpening. I’ve experienced this. I had a fiskars made, gerber branded axe that had this problem. The consensus, whether true or not, was that the final sharpening ruined the temper at the edge through overheating. Like others I experienced chipping and came here all “WTF” and saw the advice of; “The final sharpening burns the edge. Hand sharpen past the “burnt” part and it will go away.” -synopses. Not verbatim. I did that and the blade singed with sharpness. It did not chip. My brother in law needed a root grubbing tool so I gave it to him knowing it will do the job with full confidence after chopping with it. Is there any data on how much heat a small piece of steel(like an edge) experiences through sharpening? Any kind of sharpening. By machine or by hand.