Shun Sharpening Question #1

[TBS19106]

I have a Shun in for sharpening with a giant chip at the heel of the blade. Please see photograph.

My plan at the moment is to just grind off this small portion of the heel with my Atoma or low grit Shapton, and not change the overall geometry of the edge and belly. Then smooth out the new edge I made on the choli, probably with sandpaper. Then a regular sharpening, first thinning behind the edge. However, suggestions welcome. I've never had a chip this big, or in this location.

Thoughts? And thank you.

 

[ian]

You can certainly do that. The profile might look a little stupid afterward, but I never cut with the heel of the knife, so functionally it won’t really matter. And it doesn’t seem worth it to lose multiple mm of height to fix a problem at the heel.

 

[M1k3]

If it's not causing any problems, snags or whatever, I'd pretend it's not even there when sharpening. That's just me.

 

[panda]

this look like a chelsea miller

 

[VicVox72]

I'd probably give it a concave heel (ie do a rounded sweep down, basically hollowing out the heel). If I wanted to invest a good amount of time. (Red in pic)

If in a hurry, I'd just make sure it doesn't snag on anything, i.e., just round of the sharp edge. (Blue in pic)