Damaged cutting edges and broken tips are not reasons to discard much-loved knives. Finely ground, very hard Japa-nese knives in particular can suffer an occasional nick when handled roughly. Place the blade perpendicular to the stone and grind the entire length of the cutting edge down to the damaged spot. The bevel can now be ground onto each side of the blade in the desired angle using coarse-grit followed by fine-grit stones. Thereafter, follow the guidelines provided in “sharpening with bench stones“.