Edge chipping

[mpclb]

I just got my Native plain edge last week. Great knife! I looked at the edge under a microscope after i got it, and repeated it a week after some light use. I noticed that there now appear to be two small chips in the edge. Is this a normal process of blade dulling, and will sharpening take care of that?



Thanks,



Matthew

[sal]

Hi Mpclb. Not normal unless the edge is too thin or too hard. I would try resharpening at a 40 degree and see if the chips occur again.

sal

[mpclb]

Sal,

I should have mentioned that the Native is the first "real" knife I have bought. I was cutting those little twist ties used to wrap wire, which is probably the equivalent of cutting a thin paper clip with paper around it.

So, as I am new to this, I have to ask a stupid question. I have never sharpened a knife before (although I will be purchasing the sharpmaker very soon). Is 40 degrees the standard angle on the Native? And does resharpening usually take care of small chips?

Thanks for your help!

Matthew