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- Jul 6, 2012
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Hey guys, I got a new knife this week and already managed to put a chip about 2mm long and 1mm deep about 2/3rds the way along it towards the heel. It doesn't really affect the performance but it bugs me? Should I sharpen it out and sacrifice all that steel or just live with it for the next 6 months or so and have it diminish gradually?
What would you do?
Thanks for your thoughts
What would you do?
Thanks for your thoughts