Removing chips

[Blackdiamond1983]

I found one of my knifes has slight blade chipping. Passed it over a stone (worksharp) several times and they are still there. I really like this knife. Help.

 

[cbwx34]

I found one of my knifes has slight blade chipping. Passed it over a stone (worksharp) several times and they are still there. I really like this knife. Help.

What knife is it, and what steel? And do you know what caused the chipping? One reason I ask is, if you're using too coarse of a stone... you could be introducing more chips.

Usually, if it's slight chipping... just sharpen until they're gone. You could make a pass or two 90 deg. into a stone or abrasive to smooth the edge out, then sharpen in a new edge. And/or, depending on the angle it's sharpened at, you could add a microbevel at a higher angle, which will remove the chips faster, and create a stronger edge to prevent further chipping.

 

[Rey HRH]

If you've ruled out that you're not just creating new chips and confirmed it's still the same chip, then you just have to realize that you're going to have to tak a lot of steel off until the edge of the knife is even with the bottom of the chip. That's also including the steel that is on the sides if you want to keep the same bevel angle which you normally would unless you determine that your bevel angle is too sharp and is what is causing the chip. In which case, you would increase the angle a bit but you'd still be taking a considerable amount of steel.

The other option would be to sharpen the knife and accept the chip. Future sharpenings will reduce the chip until it's gone.