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!
id say most of the knives i own would be considered hard-use and i know how to sharpen them....
ive tried many different methods and have settled on the spyder co sharp maker,especially on larger blades.i do however have plans to start stroping...just need the gear.
im glad you mentioned to not sharpen the ding out.i was wondering about that and what you said makes sense.
im also glad to hear other similar stories and that the blade did what it was supposed to do.i just didnt know what was the norm.im still learning about steels and untill recently have had no experience with s7.
2 things for the record.
1-it is a ding and not a chip.absolutely not a chip and i will try to post pics anyways by tomorrow.
2-after reading my original post i dont know if i came across as mad or complaining.it was about 4am and we all know what happens at 4am dont we...ha,ha,
not mad or even dissapointed,just wanted thoughts from the experts/top dogs
