Small chips

[Roblues]

When you get small chips in the edge, do you sharpen them out immediately or just let them slowly get taken up as you refine the edge? ( I tend to let them stay and slowly wear out with refinements).

 

[Terry M.]

That kinda drives me nuts and I have to sharpen them out fairly soon

 

[pholder]

When you get small chips in the edge, do you sharpen them out immediately or just let them slowly get taken up as you refine the edge? ( I tend to let them stay and slowly wear out with refinements).

Buy a new knife

 

[stonemedusa6264]

I almost always leave it. I've worked some out if I'm trying a different angle

 

[scdub]

Usually let them ride and let them get sharpened out later…

 

[Twindog]

If it's going to be a user, I like to reprofile the edge to an exact angle on both sides, which always eliminates imperfections.

 

[Alone]

Usually let them ride and let them get sharpened out later…

This. ^^^



EDIT- The knife I've beaten (*like NO knife should EVER be beaten) is my TOPS 107E, and it has seen more chips than a Las Vegas casino...and just keeps on truckin'.

 

[RBB2]

If they're small enough that they don't really effect my normal use I leave them. If they are to the point they are noticeable in use, then I'll address them.

 

[K.O.D.]

I like to eat the chips.

Ok in seriousness (a rarity for me) it depends how bad and how many. If it is going to affect cutting performance, I'll sharpen them out. Otherwise, I leave it.

 

[Alberta Ed]

I rarely have any problem with chipping, but I don't chop hard stuff with my knives.