Hi everyone, I'm trying to fix this MAC 8'' chef knife with dimples, the one labeled as `molybdenum steel'. It was a gift to my parents a few years ago, and at some point it acquired a 5 mm round chip in the edge. After taking out the chip and thinning a bit, it looks like this. I don't really know what I'm doing, so here are some questions: 1) How thin am I looking for behind the edge? Currently, it's around .75mm at 10mm behind the edge and parts of it are around .5mm at 5mm behind the edge, although some parts are thicker. I'll try to make this more uniform in the next couple days. I'd send a choil shot but currently the knife is much thicker at the heel than anywhere else, so the picture wouldn't be representative of the overall geometry. 2) My thinning plan has been to start by pressing on the top of the dimples (or rather, the bottom in the upside down picture above), and then eventually I'll move to the middle/bottom of the dimples and do that for a while. Is this reasonable? At the moment, I'm doing all this by hand on an Atoma 140. I'll then try to get out the scratches on a King 300, then move to a 1000, etc... Any comments or advice would be appreciated.