I bought an HI Survival Knife a few weeks ago, and the blade got a little chewed up from the test chopping. I have not touched it up yet. Since then, I have used the knife, and have passed it around to some friends (who were pretty rough on it). The blade held up the the abuse with no problems. I do not know how I chipped the blade the first time, but it took a lot of abuse with no damage, so I'd say it is a winner. Question is, how should I touch it up? they are the biggest chips I have ever put into a knife, but they are actually small. Should I try to convex the edge more? I have a lansky knife sharpener system. Thanks for any advice.