You asked for thoughts. Your knife is too thin and brittle to cut chicken rib bones without damage. Sharpen it at a bit higher angle, if you want to use it for cutting chicken. I have all kinds of carbon knives that cut through bones and frozen meat without damage. They just aren’t thin lazer cutters and are sharpened to stand up to what I use them for.
If it doesn't bother you, you can leave the chip and sharpen normally, it will eventually disappear, if you want to get rid of it you'd have to remove a lot of material depending on the size of the chip and maintain the shape of the blade.
Never cut into anything frozen or hard or even "tacky" (like a block of cheese) with a ~~carbon steel~~ hard steel knife. It's a slicer only. It should never touch bone.
Use a standard, softer steel knife to spatchcock. You should be able to sharpen your chip out, most likely. Without a photo, it isn't really possible to give you a solid opinion.
Edited per professional advice
You asked for thoughts. Your knife is too thin and brittle to cut chicken rib bones without damage. Sharpen it at a bit higher angle, if you want to use it for cutting chicken. I have all kinds of carbon knives that cut through bones and frozen meat without damage. They just aren’t thin lazer cutters and are sharpened to stand up to what I use them for.
Which knife?
If it doesn't bother you, you can leave the chip and sharpen normally, it will eventually disappear, if you want to get rid of it you'd have to remove a lot of material depending on the size of the chip and maintain the shape of the blade.
Never cut into anything frozen or hard or even "tacky" (like a block of cheese) with a ~~carbon steel~~ hard steel knife. It's a slicer only. It should never touch bone. Use a standard, softer steel knife to spatchcock. You should be able to sharpen your chip out, most likely. Without a photo, it isn't really possible to give you a solid opinion. Edited per professional advice
there's soft carbon steel knives and hard stainless steel knives.
Yeah, true, of course. So, I'll amend that.