03-09-2020, 08:35 AM
In my experience, with chips of a certain depth, you almost can't get rid of them by sharpening in a normal way. If you zoom in to the edge in your mind and imagine the grains of the belt running into the edge... Where those grains hit the chips, they want to drive those chips deeper. Those valleys just continue to be valleys because the grains almost "catch" in the smallest part and drive that smallest pointed part of the chip, deeper into the edge.
The most reliable way I've found to fix this is to grind the edge at 90 degrees, making the edge flat. This will produce an extremely dull flat edge, but you will know the chips are gone for SURE before you start putting an angled bevel back on the blade. A nice side effect is, with many edges that are damaged and chipped, they might need a little reshaping too. So you can get the shape exactly how you want it before you start the sharpening process.
After grinding in new bevels, the blade should look great.
Brian.
The most reliable way I've found to fix this is to grind the edge at 90 degrees, making the edge flat. This will produce an extremely dull flat edge, but you will know the chips are gone for SURE before you start putting an angled bevel back on the blade. A nice side effect is, with many edges that are damaged and chipped, they might need a little reshaping too. So you can get the shape exactly how you want it before you start the sharpening process.
After grinding in new bevels, the blade should look great.
Brian.