Edge Pro Apex and fixing blade chips?

[Lakeified]

Hello all, I'm coming out of lurk mode as a newbie poster here, hoping that I can get some advice.

I have multiple blades at home, and have slowly progressed in experience for sharpening on multiple systems, my most used being a Spyderco Sharpmaker and a newer Edge Pro Apex, tweaked out with some extras. That being said, I have never had to repair a chipped blade, and I've been asked by a friend if I could assist fixing his. I'll see them later this week, but I think he's using a Shun chefs knife, set at the factory edge, which I believe is 16 degrees. Any tips for removing the chips prior to re-edging?

From what I could find (search here is hard for specific info) it sounds like I should remove most of the chip at a steeper angle, then when almost gone, go back to re-edging at 16 (or whatever he is wanting.)

If anyone has done that with an Apex sharpener, or otherwise, I could use some advice on how you did it, and any pitfalls.

 

[bodog]

You can create a relief bevel which will work but you will then have to reprofile the blade.

You can keep the same bevel angle and grind it down until the chips are gone.

You can send it to a quality sharpener and have him use his grinders to make your life a lot easier.

I just chipped the hell out of one of my blades. Knowing how much work goes into repairing chips that size with an edge pro I'm considering sending it in myself. 15 bucks for the service versus quite literally a day of nonstop sharpening to remove them. What's your time worth?

 

[Jason B.]

It's a standard process regardless of how you do it.

If you don't have a large stone to cut into to flatten the edge then you will need to start at a 40+ degree angle PER SIDE in order to minimize distortion to the edge and speed up the chip removal process.

Once all chips are removed and you essentially have a thick microlevel you can reduce your angel and start grinding.

One of the biggest problem Edge Pro and Wicked edge users have is not grinding the edge equally. You might start with the stone in the heel and push to the tip or even scrub the edge but a lack of consistent grinding over the length of the edge causes a recurve about 1/4in in front of the Heel/choil of the blade.

 

[Lakeified]

Thanks for the replies from both of you. I also pinged Ben at Edge Pro. I have a couple of free stones, but not having done that, I'm nervous about removing that much metal from the blade, or screwing it up. I may just give him an edge and recommend someone else if/when he wants to do the grind to remove the chips. They are quite small and could be sharpened out over time anyway. Removing them now will take quite a bit of life out of his blade.

If when I get a chance to do this on a knife that I don't mind messing up, I'll give it more of a shot. This would be easier with a belt sharpener or better stones on my part.