I thinned down a bit on my old stainless blades and then sharpened to about 12 degrees per side. These are medium quality - mostly German knives but with unknown stainless steel. These are not heat treated very hard.
I will have to go back to 20-22 degrees per side. Are these micro chips usually large carbides breaking off or just hitting something it doesn't like? Anyone else have troubles with micro chipping? even with good steels? Even my stainless paring knives are not happy.
What are your results with AEB-L, 12-13c26, CPM 154, Elmax , or the carbon steels, etc?