Originally Posted by BrianShaw
Very interesting picture Ziggy. I'd give you 4 cents for that if I could; Thanks.
I've seem several pics of chipped edges and often wondered if it was really a result of metallurgy or heavy use/abuse.
Check out post #56?, the 2nd pic of Michaels knife.
Enlarge it and look at the heel, I see that all the time, a combo of wear exposing the pockets and chips.
About normal for a Chef, household use much less.
Once you take the edge off and reprofile the angle, its a crap shoot what you expose.
Big downside is the Damascus outer layer. In several years, you start to reach it.
That little hole is much larger, like the tip of an iceberg.
You can take a thin pin and rattle it around, you're only seeing top of the pocket.
I strongly suspect Micheal's large chip may be a result of a pocket.
Would be interesting if Michael had the chip in hand if it came out in one piece, see if it is concave on the inside as there's some meat to it.
I run into them rarely with Globals.
German steel, never. And I've taken off pounds of German steel over the years :)
Even on breaks, deep into the knife, like loosing 2" off the tip, always solid.
This is not just a VG-10 issue.
The other Shun interior metals have the same problem.
They slice like all hell though, you can make them razors. Danger sharp.
They have their place in the arsenal, just not as work horses IMHO.
Edit: Oh, that was 1 of about 5 in that knife alone exposed.