So, found the first chips on my new Kohetsu Aogami Super Gyuto after two weeks of use in the kitchen. Guess stuff like that happens, regardless of how careful one is. So I'm definitely not in a panic mode.
But I do have a question about chips: Do you grind them out on the stone and reset the whole bevel right away, no matter how small & deep they are. Or does it depend on the size and the location of the chip?
I mean I've seen horrible chips, where people wedged their blades or dropped them on the kitchen floor, in which case there is really no reason not to grind them out purposely. Mine on the hand are really small and shallow, it's hard to pick them out without magnification(at least with my average to bad eyesight...I'm a four eyed guy). There are only two chips, sitting less than an inch apart from each other on the curve part on the blade and they are maybe a hairline deep. I guess got them from some leftover dirt/sand when I used the blade to slice-cut some vegis last weekend. I've no indication so far that they interfere with my cutting, esp. given that they are nowhere near the sweet spot for push-cutting (the technique I usually use) on that knife.
The "OOTB-Edge" itself is still quite sharp (cuts through tomatoes and thin newspaper like air), so I'm curious if there is any good reason for not to wait until the edge dulls. Given their size I think they would go away the first time I resharpen the knife anyway (I can try to take some pictures, but I can't guarantee that they will turn out well...). Which is what I would prefer, because I want to see how long the OOTB edge lasts...
Cheers,
Karnstein
But I do have a question about chips: Do you grind them out on the stone and reset the whole bevel right away, no matter how small & deep they are. Or does it depend on the size and the location of the chip?
I mean I've seen horrible chips, where people wedged their blades or dropped them on the kitchen floor, in which case there is really no reason not to grind them out purposely. Mine on the hand are really small and shallow, it's hard to pick them out without magnification(at least with my average to bad eyesight...I'm a four eyed guy). There are only two chips, sitting less than an inch apart from each other on the curve part on the blade and they are maybe a hairline deep. I guess got them from some leftover dirt/sand when I used the blade to slice-cut some vegis last weekend. I've no indication so far that they interfere with my cutting, esp. given that they are nowhere near the sweet spot for push-cutting (the technique I usually use) on that knife.
The "OOTB-Edge" itself is still quite sharp (cuts through tomatoes and thin newspaper like air), so I'm curious if there is any good reason for not to wait until the edge dulls. Given their size I think they would go away the first time I resharpen the knife anyway (I can try to take some pictures, but I can't guarantee that they will turn out well...). Which is what I would prefer, because I want to see how long the OOTB edge lasts...
Cheers,
Karnstein
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