EdipisReks
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- Mar 1, 2011
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I believe I might be the problem. I really paid attention to how I was cutting tonight and sometimes I would scrape or twist. I also do a lot of rocking especially with herbs then scrape them together. Obviously I know I need to work on my cutting skills but is it typical for this knife to be so delicate? I'm assuming the chips on the back end of the knife are from the rocking as well.
I've never chipped a knife doing that with herbs, and I've had and have knives both harder and thinner than Takedas. I think the issue is simply that you are twisting the knife when the edge is embedded in the board.