No worries. It took all of five minutes to sort out, so no big deal. The tip is good as new. After using it for a couple more days, I have to say it's a really fun knife. I let a couple of the other chefs in my kitchen cut a couple things on my station. They all oohed and ahhed. I've stropped it once since the initial touch up sharpening. Unfortunately, this week wasn't as prep heavy as I'd like so I didn't get a chance to give it a REALLY hard test, but based upon my experience, I'm pretty sure it would have plowed through it with no trouble. My only criticism, and this is really, really nit picky: Since it's san mai construction, an equally soft stainless for the sides would give a tremendous increase in ease of maintenance over the soft iron/carbon steel sides. That's my only real issue. As I continued to work with it, I noted the iron (?) sides don't really seem to patina to the point where they become non reactive. It's not a deal breaker by any stretch, but a different steel for the sides with less or no reactivity would be something of an improvement. The cutting performance is top notch. You could easily blow through a lot of prep with this knife. It has a beautifully organic, hand made quality to it that begs for it to be put to work. It's lightweight and very comfortable in hand. Just a real pleasure to use. As much as I've enjoyed using it, I can't honestly say that I'd be able to justify the cost of buying one new, but if one came up on BST at a fair price, I'd certainly consider picking it up.