in your food unfortunately, or on the board. Its so small I don't really care . . . it's small enough to go in between teeth, at the micro-chipping scale which, is like 1/10 of a mm to .5 mm at most.
I mean, a knife is damaged when it chips, but that tiny chip is so easily repaired that it doesn't matter too much. Plus the microchips can go away with the next normal sharpening, so it is very much normal wear. Unless you absolutely don't want any chipping, in which case we just would never sharpen it that thin in the future. If the knife comes super thin out of the box, might as well try it out.
If you cut super crusty bread, or bones, you'll see legit chipping, which you do not want, because those are 1mm and larger and make the knife a bit shorter, and take a bit more effort than a normal sharpening. Maybe twice as long or something? Depends on if you want the knife to be as thin as before, or thicker and more durable (durable = less prone to chipping, but less ease through food. But less ease through food sometimes feels more confident or stable feeling, when its with a thicker edge.).