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Good advise. I do personally put my blades in before the oven is up to temp but my oven is very accurate and I can control the ramp speed so it doesn't overshoot.

So you think the edge chipping is down to the blade being too hard? You may well be right but I'm just checking :)

Is the edge chipping during honing or are you testing the edge in some way after honing?

So many possible variables! Geometry, HT, steel, honing technique, decarb..... :)

Is there anything different about this blade to previous ones?