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TOPIC: Chipped Edge-solutions?

Chipped Edge-solutions? 3 months 1 week ago #15287

  • Ryan Nerfherder
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On my fourth knife now using WEPS. It's a Santoku stainless steel kitchen knife probably in the sub-$20 price range. Nothing fancy or high end.

It has historically been re-sharpened on a Sharpmaker at 20 degree 40 inclusive. My wife uses this thing like it is a ball peen hammer and the edge is in literally very rough shape. Lot's of nick and chipped spots in the edge. I set it up on the WEPS at 20 degree and took it back to 100 grit and have brought it up to 800 grit where I stopped. It took some of the damage out but not all of it.

Any suggestions or strategies on how to eventually correct this or recover it back to a decent edge? Or chalk it up as a good practice knife and buy her something else?
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Chipped Edge-solutions? 3 months 1 week ago #15290

  • razoredgeknives
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If it were me i would take your 400 grit stones and grind away all of the damage perpendicular to the edge....) ie cutting directly into the stone). After t that is all removed you can sharpen and it goes much quicker.
Last Edit: 3 months 1 week ago by razoredgeknives.
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The following user(s) said Thank You: tcmeyer, Ryan Nerfherder

Chipped Edge-solutions? 3 months 1 week ago #15293

  • Ryan Nerfherder
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So basically intentionally flatten or grind the edge down - thanks for this solution!!!
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Chipped Edge-solutions? 3 months 1 week ago #15295

  • tcmeyer
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Thanks, Josh. That's a helluva good idea!
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Chipped Edge-solutions? 3 months 1 week ago #15315

  • razoredgeknives
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Yeah, I have found that if you don't do this, not only does it take longer, but you can think you have Erased the chip when you in fact, haven't. How did it go Ryan?
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