Snacktime wrote: ↑Sat May 16, 2020 10:57 am
Lots of scraping lately, stripping romex and kitchen duty cutting on ceramic plates.
I sharpen on 300, step to 600 and then 1000. Stromp a couple times to finish/clean up.
Only two of my knives are chipping, I constantly change what I carry. I have 5-6 knives I rotate through and carry at work. Going back to my hole and going to pull another nib rex45 out of the box, take factory edge off and test this week.
It seems to me that the most likely explanation is that the factory edge geometry is probably just too thin for your intended use. If you use your knives for scraping, stripping, and cutting on ceramic plates, you should probably make your edge bevels more obtuse. I don't use my pocket knives for these things, so I don't really know what the optimal edge geometry might be for you.
Or if you want to keep using the factory grind angles, then stop using your thinly ground knives for the applications that are causing chipping and rolling. Get other tools that are better suited to those jobs (scrapers, wire strippers, cable cutters, serrated steak knives, etc). Rather than rotating 5-6 knives, you might be better off with a more specialized quiver of tools that have different edge geometries.
Based on the information provided, I don't really have any reason to suspect there is a problem with the heat treatments. Rather than focusing in the heat treatment, I suggest focusing on the things that you can control (use and edge geometry).