SteveG wrote:@DougMc - IMO if you use an edge friendly work surface and use decent technique - chipping shouldn't NORMALLY be an issue. Very hard or brittle steels or brands that have a reputation for chipping might be exceptions. Also keeping your edge bevels at reasonable sharpening angles for a particular steel helps. Micro bevels can also help.
Maybe I was a little harsh in the description. They're more like micro chips, the kind you would see with a lope. More rolled edges with her technique.
I would say that all of my knives develop micro chips over time, even with a good surface and decent technique. Once again, they are only visible with a 30x lope, but they are there.
Edit: Upon closer examination, its really difficult to differentiate between a micro chip, and a rolled/dented edge. So my terminology may be off.