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Big chip - is it fixable?
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Ironcast knife I bought in Japan has a really big chip in it. Will a professional be able to sharpen it enough to remove the chip? Or will I be able to use it as is after it is treated?
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I would chop off the end and make a ko-bunka.
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i'm oldschool so i just have that stuff around.
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if you don't have a ko-bunka, it's a nice shape for a lot of light work. especially garlic and chives.
it's also WAY less work than the other way, no need to thin, just chop and round your new spine a bit.
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tbh last time i did it, i used a miter block and a hack saw.