When to be concerned about a small edge chip/roll?

Steelhog

Steelhog

Joined
Jul 2, 2009
Messages
1,176
Hey all - just looking for some quick feedback on a edge chip/roll. Just snagged a new Bushcraft style scandinavian grind and got a small chip/roll doing light carving in the first 30seconds of use on fresh wood. It's about the size of the very end of a super sharp pencil. Strange enough I kept using to knife to see if any I got more. Nothing, even doing some strenuous tasks - no issues. So as the title reads - is this a fluke? Should I be concerned? Or is it no big deal? I was standing so there was no chance of a accidentel rock strike

Note - I won't name the manufacturer as I have not contacted them about the issue. But just know it's a quality higher priced brand/maker. I am positive they would make this right - just not sure if it's worth sending it back.....thanks for the help.
 
bolabeenz said:
Factory edges can be a little brittle-burnt at the apex.
Should sharpen out .
Click to expand...
Good, that's what i was hoping. Any thoughts on if this could be an indication of future issues or just a fluke from factory edge getting a little too hot?
 
Either got slightly hot sharpening at the factory, or maybe a bit of a wire edge that folded over. Sharpen it and use it.

On a smaller blade I usually sharpen out anything I can see or feel since there isn’t much real estate there.

On larger blades I sometimes leave small dings and rolls through several sharpenings. They eventually come out and it’s nothing to worry about. If you grind away until you sharpen em all out at once, you’ll take years of use off your blade in one go.
 
bolabeenz said:
Factory edges can be a little brittle-burnt at the apex.
Should sharpen out .
Click to expand...

This.

The thinner the blade is ground (edge, not stock), the more likely it is to be heat damaged. In many knives, you’re looking at 1-4 sharpenings to get to peak performance for that sample. This can be avoided if makers keep the steel temp controlled during sharpening.
 
AntDog said:
They eventually come out and it’s nothing to worry about. If you grind away until you sharpen em all out at once, you’ll take years of use off your blade in one go.
Click to expand...

He beat me to it! I don't bother trying to sharpen chips or nicks out at all. I see no point in losing steel just to make the edge pretty again. Whatever you cut will never know that an imperfection in your knife edge slid through it. Unless its one big chip/nick that might make it bind up during cutting I would ignore it. Now, I'd rather they not be in my edge but I ain't losing steel to get rid of them either.
 
Even big nicks that catch when cutting can be sharpened like a seration. So they don’t catch anymore. Then keep sharpening the knife normally until in a few years it’s gone.
 
You must log in or register to reply here.
Back
Top