When I switched from XP to XP4 blades I found longer lasting, smoother cuts and no blade chipping on porcelain stoneware. From time to time I reshape the blade to preserve the quality of the diamond (using Raimondi Diamond Blade Resin). It's easy to recommend a regular production cut when that's less critical. I seem to be refining this a little just because for small tile cuts that require precision (no tiles in the field) the blade gives a bit and changes the bevel spacing. For example, in a niche where parts are small and beveled and require a precise cut, I prefer a less flexible blade. But you can fix it by taking your time with snips or other measures to keep the blade from moving. Maybe I need more skills. A great knife for the price.
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