Hi, I was looking at my Masamoto VG and realized that it was full of microchips. I dont really know what I did to chip my knife as I am always very careful with it.
I read in another post that maybe my chop board is too soft....could this be the cause?
Also, I would like to know if this is difficult to fix, I have a 1000/6000 King stone but I am not very good with it but I am planning on buying an edge pro (maybe this is the perfect excuse to buy it now).
I am including a couple of pics, they are not very clear but they are the best I could get with my camera.
Hope someone can help me out.