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!
Well stated. I also agree with not feeling the need to completely grind out, or completely sharpen out nicks - Especially on a chopper, but even with small knives.
I get micro-chips in my kitchen knives. Harder steel more prone to chips. I still don't try to sharpen them completely back to flush. Waste of time, effort and blade.
Just get any deviation to the side back inline with the edge and call it a day.
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