I get better edge toughness out of SR77 vs SR101. I am sure that I have seen tests that report that also. I seem to remember seeing something about brittle edges chipping and then improving after repeated sharpening. That said, I prefer SR101 for the ability to take and hold a slicing edge.

I haven't seen any chips but on the simple carbon steel machetes that I use often, the chip doesn't seem to affect performance at all.

My thinned out battle rat has taken beatings and the worst it's shown is mico damage. I think Horn Dog thinned it out on his belts.

I have been using lansky since 2006. I'm not sure if it really is 17dps but yes i am using the lowest angle which show's 17 but that's probably just a indication.

You might look into using trigonometry to actually verify the edge angle, I wish I could tell you how but I'm a bit challenged for trig right now, lol.

How many times have the blades in question been sharpened? Reason I ask is it seems to take several sharpening to get rid of the bit of weakened metal at the apex from belt grinding the edges at factory.

I'd recommend removing the chips if at all possible and resharpening at the same angle and repeating just to see if it's happening consistently with similar chopping use.

It took a lot of doing but I managed to get a idea of the edge angle and it seems to be between 15-16dps. Edge seems to be more stable now. The problem is it happened on both my regulator and 1111. It's a pitty that one needs to resharpen a knife several times to get performance from it.

It's actually incredibly common with production knives actually, most people just don't have a clue about it. It may also have something to do with the blanks being cut by a laser….

I chipped an edge today but I blame it on the rock that I hit.

I picked up a magnetic angle guide for my KME, found out I was WAY off on what some of my angles were. I bought one for $15 that's supposed to be used for angling wheelchairs at specific angles, works great.

12 bucks on Amazon.

Anton, as a quick question, would it be possible to you to run a side by side comparison of another knife which doesn't chip on the same type of wood while you are using the one that does chip and see if :

-the SR101 knife chips again
-the other one doesn't

If this happens, continue using the other knife that didn't chip for say the same length of time again to see if it chips as well.

Welcome to the Yard, Cliff! Looks like you've been saving that first post here for a while now, eh?

Cliff, Howdy and Welcome to the Scrap Yard!