Those micro-chips exist on all knives through all kinds of cutting. VG10 just is designed for those chips to sustain the sharpness of the knife, so it requires

Those micro-chips exist on all knives through all kinds of cutting. VG10 just is designed for those chips to sustain the sharpness of the knife, so it requires less sharpening. You can look at the ends of any knife that's been worn away, and its not as smooth as when it was originally sharpened. The knife's edge is the thinnest part of steel, and may only be a few atoms thick when properly sharpened. It doesn't take much for it to chip off.