If you are going to use a hard use knife then you need to learn how to sharpen!

You cant avoid a nick forever on the edge, it is bound to happen. As long as there wasn't a big chunk of steel missing, then steel the edge lightly & sharpen it.

My personal stance on the little nicks is to not sharpen them right out. Why wear the blade back a mm or 2 every time? Over time as I sharpen them more they will disappear & they don't seem to compromise the chopping!