Why Is My Knife Blade Chipping After Sharpening?
By Jason R. Caldwell – Tactical Gear Contributor, Based in Bozeman, Montana
This is the 38th blog of the Knife blog series. You can check the other blogs I wrote from here – https://thriftyknife.com/blogs
Introduction 🔪
If you’ve ever asked yourself, “Why is my knife blade chipping after sharpening?”, you’re not alone. Chipping is one of the most frustrating problems knife owners face, especially after spending time carefully putting a new edge on their blade. Let’s explore the reasons behind this issue and how you can prevent it.
Common Causes of Knife Blade Chipping ⚠️
1. Sharpening at Too Low an Angle
A lower angle may give you razor sharpness, but it also makes the edge more fragile. Thin edges can easily chip, especially on harder steels.
2. Over-Hardening of the Steel
Some knives—especially high-end or poorly heat-treated ones—may have steel that’s too hard. Hard steel holds an edge longer but is more prone to micro-chipping.
3. Incorrect Sharpening Tools or Methods
Using aggressive diamond plates or coarse grit stones without proper progression can create weak, brittle edges. Consistency in sharpening tools matters.
4. Cutting Surface and Usage
Even a perfectly sharpened knife will chip if you cut on glass, ceramic, or stone surfaces. Similarly, tasks like prying or twisting the blade put stress on the edge.
5. Steel Quality and Type
Different steels behave differently. For example, high-carbon steels can chip more easily if not properly maintained, while softer stainless steels may roll rather than chip.
How to Prevent Knife Blade Chipping 🛡️
Choose the Right Angle: For kitchen knives, aim for 15–20° per side. For outdoor or survival knives, 20–25° provides durability.
Use a Proper Sharpening Progression: Start with coarse grit for shaping, then refine with medium and fine stones before finishing with a strop.
Mind Your Cutting Board: Use wood or plastic—not glass, marble, or granite.
Match Steel to Purpose: Softer steels are better for rough work; harder steels excel in controlled cutting tasks.
Regular Maintenance: Instead of frequent full sharpening, hone your blade to realign the edge and extend its life.
My Field Experience 🏔️
In my years of testing knives here in Montana, I’ve seen chipping most often when people sharpen too aggressively or use their knives for tasks beyond their design. For instance, using a thin chef’s knife to cut through bone almost guarantees chips. On the other hand, a survival knife with a slightly thicker edge can withstand much harsher treatment.
If you’re looking for durable, reliable knives that balance sharpness and toughness, I recommend checking out https://thriftyknife.com/. It’s a place where you’ll find practical knives built for real use.
Reliable Sources 📚
Science of Sharp – Knife Edge Micrographs – A research-based site showing how sharpening impacts steel at the microscopic level.
BladeForums Discussions on Edge Stability – Community discussions with real-world experiences of knife enthusiasts and makers.
Final Thoughts 🌟
So, why is your knife blade chipping after sharpening? In most cases, it comes down to edge geometry, sharpening technique, or using the knife improperly. The good news: with the right approach, you can prevent chipping and keep your blade razor sharp for longer.
💬 Got questions about sharpening or blade maintenance? Drop them in the comments section below! I’d also love to hear what knife care or knife-making topic you’d like me to cover in next week’s blog.