Quote Originally Posted by mattluthier View Post
That's a simple fix, the chips aren't that bad. As suggested before, tape the spine and it will be good as new when it's honed. I would recommend to bread knife the edge to remove the chips before normal honing because you run the risk of cracking the blade, especially if too much pressure is used. The cracks can cause a weak spot. Have fun!

-Matt
Thanks for that thought. I would likely have bread knifed it for the sake of removing steel quickly. I hadn't though about cracks from the stress of honing - that makes good sense. Learning every day!