Results 1 to 8 of 8

Thread: Chipping on stainless blade

  1. #1
    Senior Member
    Join Date
    May 2012
    Location
    Hawaii
    Posts
    1,486

    Chipping on stainless blade

    Couple years ago I purchased a stainless cleaver from JWW. In the past I have mostly used carbon cleavers with success.

    It was a Masahiro light pattern stainless clad high carbon stain resistant core. I paid around 75.00 at the time. As with my carbon thin vegetable cleavers I thinned close to the stone then kicked in a higher final bevel on each side.

    When I used it micro chipped like crazy. So I sharpened again with higher bevels & it still chipped even on an end grain board could not believe it put an edge guard & threw it in a drawer. I would not even give it away, to me the steel was garbage.

    About a week ago I was going through Tansu drawers & decided to give it another chance. After sharpening started using it no chipping at all. So started chopping again no chipping. I have used it for a couple meals so far so good. Any theories why this would happen? I was thinking maybe heat damage in the profile grinding had to get rid of the damaged steel. It is just a guess I have not experienced quite so dramatic of a change after a few sharpenings.

  2. #2
    Senior Member

    Join Date
    Feb 2011
    Location
    Pensacola, FL, USA
    Posts
    4,016
    Could it be that your technique got better over time?
    “I hear and I forget. I see and I remember. I do and I understand.”

  3. #3
    Senior Member
    Join Date
    May 2012
    Location
    Hawaii
    Posts
    1,486
    I have sharpened the same way for close to 30 years almost all carbon steel. I have never had this happen with carbon or stainless.

  4. #4
    Senior Member

    Join Date
    Feb 2011
    Location
    Pensacola, FL, USA
    Posts
    4,016
    Quote Originally Posted by keithsaltydog View Post
    I have sharpened the same way for close to 30 years almost all carbon steel. I have never had this happen with carbon or stainless.
    Sorry, I meant your technique for using a cleaver.
    “I hear and I forget. I see and I remember. I do and I understand.”

  5. #5
    Senior Member
    Join Date
    Sep 2011
    Location
    Central, NJ
    Posts
    523
    maybe fatigued steel on the initial edge? just a guess, but the only thing I can think of.

  6. #6
    Senior Member
    Join Date
    Dec 2012
    Location
    washington dc
    Posts
    1,441
    you've just been lucky until that knife keith, many knives need initial metal removed before it starts behaving right.

  7. #7
    Senior Member
    Join Date
    May 2012
    Location
    Hawaii
    Posts
    1,486
    I guess so. I have sharpened many stainless for others new and old knives never had any complaints. I was surprised because it was a Japan blade. I almost threw it away, now glad I didn't. I guess edge steel can get fatigued in the grinding process.

  8. #8
    Senior Member Geo87's Avatar
    Join Date
    Sep 2013
    Location
    Brisbane
    Posts
    401
    This is a quote from Jon in a recent thread about chipped edges I think it's pretty relevant.

    "consider this... thin edges during HT will heat up and cool down more quickly, causing that area to be harder and more brittle."

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •