So after a few sharpenings of my knife, I've noticed that a part of the blade near the hilt no longer touches my cutting board when I chop. This means that sometime when chopping things with thin skins or ribs, they don't chop, rather just end up scored.
So I want to know is, is this what happens over time and is fixable?? Is the place I take my knife to ruining it?? How do you fix this?? What should I do??
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