I have a W&B Keen Shaver in my collection with a nasty chip in the edge. Unfortunately when I looked closer I realized it was caused by swiss-cheese pitting from hell.
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Apart from the rough edge and the pitting it would be a lovely 11/16ths bellied blade cleaned up, but am I right in thinking there's no way to hone out that chip? the pitting doesn't show so much on the back side but it looks DEEP, and clearly the edge has already broken down badly. Even the visible pitting runs well up almost 3/32nds into the belly and to hone it out I'd probably have to grind down the stabilizer.

I hate to take metal off this blade, but I think the only way to save it is to shorten it. I'd have to chop off almost 13/32nds of an inch, leaving ~2.5 inches of decent edge behind.

What do you guys think?