Replies

1. 
   user-999997 | Feb 24, 2013 10:46am | #1

   Bevel angle

   I keep my Matsumara chisels, bench and dovetail, at 30 degrees and then a 1 degree micro bevel and haven't had any chipping of the edge, and I use my chisels a lot, even letting our students try them out.  I wouldn't expect that a 25 degree angle would be the culprit.

   By any chance have you accidentally moved the chisel forward or backward , against the bevel or back, while cleaning out your dovetails?  I find a lot of students inadvertently doing this while cleaning or chopping and this will definately damage the chisel edge.  

2. 
   roc | Feb 24, 2013 03:33pm | #2

   I agree with Mr. Kolva

   Here is a excerpt from a previous discussion :

   You need to be sure they are sharpened to a steeper angle if you are using them on the harder of the hard woods.  I have had five hundred dollar chisel edges look like they were not hard enough or as if they "chipped" when using too shallow of a secondary bevel.  This was on purple heart and bubinga.  As soon as I experimented with steeper angles and found one just steep enough I found the edge to last a good long time and no "chipping".

   http://forums.finewoodworking.com/fine-woodworking-knots/hand-tools/which-chisels-choose

3. 
   gdblake | Feb 25, 2013 11:30am | #3

   Are these new chisels?

   Sometimes with a brand new chisel the edge is very brittle and prone to chipping.  After about a half dozen or so heavy sharpenings the problem goes away as you get back into the good steel.  If the problem continues I'd contact the supplier and discuss it with them.  You may have gotten a chisel that wasn't properly heat treated.

   gdblake