Chipping in a Shun VG-10 edge

FoxholeAtheist

FoxholeAtheist

Joined
Apr 7, 2003
Messages
2,315
Hiya folks. I have a Shun 6" Chef's knife. It's got a slightly sub-30° angle on it from my Edge Pro, and a microbevel of 30° from the Sharpmaker. Today I held it up to the light and noticed that it's got a hell of a lot of small chips on it. See here:

(Overview)
P1000551.jpg


(Detail)
P1000551-1.jpg


So... I don't think it's getting abused by anyone in use, it's always hand-washed, never dropped in the sink, we always use wood or plastic cutting boards. Do I just have this thing at too acute an angle? I would have thought that 30° would be okay.

Any ideas?
 
Just sharpen it; sometimes new edges are a bit off-temper. But then, it may have to do with what you're cutting, and what you're cutting on. I wouldn't worry about it.
 
When doing edge retention testing with VG-10 (Spyderco) I found edges hold up much better with a 20 deg/side microbevel than with 17 deg/side. Admittedly I never encountered chipping as large as what it appears your blade has, but might be worth a try. If that fails, contact Kershaw, their customer service is top notch.
 
Just an observation but I've found that the harder Japanese steels do not take well to the standard chopping done in a lot of kitchens. I moe of a slicing techinque with my Japanese knives. Also what type of surface are you cutting on?
 
Hmm. Thanks for the advice. I think I'll just keep an eye on it for now, and if it looks like it keeps happening, I'll go up to a 40° bevel and see how that works.

Thanks!
 
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