this is the best explanation i’ve ever heard. you read 90% of forums online and they act like a burr is some elusive plague that only affects the most unlucky of us when in reality it’s just part of the sharpening process that hasn’t been fully completed
this is exactly what I needed Joe you are the best man... now I need to train myself to feel for it so that when I get onto my 2000 3000 5000 stones I can smoothen that burr out
i can reliably feel a burr up to about 6000 grit. on days when my fingers are really calloused up sometimes I can feel it better on the palm of my hand or the skin on my forearm also so you might try those with a stropping motion of course
Honestly idek how I came here but this was the best use of my time. I learned literally so much. Appreciate it a lot. UA-cam recommends is working wonders for me
One thing to physically do something, but to also mentally see what your objective is, makes you that much better at accomplishing your goals. Great job Joe……
Very beautifully and visually explained !! 2 years ago I started to delve into, and only into, kitchen knives or knives that are used in the food industry. This because I was frustrated every time I had my own knives sharpened by a sharpening service here in Ostend, Belgium, they were (temporarily) sharp and you could see the sharpening blades themselves in the edge. Way too rough work. Not a nice job. Starting to see on the Internet and the UA-cam videos to, although I may say it myself, a very good sharpener. Started with Japanese water stones, Shapton's the pro series, Naniwa's both water-sucking and the splach and go's. Atoma and Dtm diamond stones and the WickedEdge and Tormek sharpening system, to the Natural Stones of Belgium (From here 200 km, 125 miles, Ardennes-Coticule.). Then started buying Japanese knives to learn for yourself and the demand for sharpening continued by word of mouth. It's starting to grow out of the joints but I'm enjoying it! is currently in the phase where a Trinocular with variable zoom factor and camera port is needed. However, don't know any of that! I know the Trinocular and zoom function from what I have already read. Can you give me your attitude, if you are willing to, because it looks exactly what I need. (If you see some prices on the internet, yes hello). And don't have enough time ... who doesn't. You would do me a favor. Regards, Philippe Myny philippe.myny@telenet.be
it sounds like you are having a great time sharpening!! as far as my microscope, it is an amscope i think, and I dont remember the model. if you go back through my videos, i think one of the first ones I did with the scope, I showed the model number and where I got it. it has been a very handy tool in the shop.
Finally a video with a microscope view of sharpening. I'm also curious about different grit sharpening stones and how the burr looks at each level. What does a brand new knife look like? And the idea of eating food with little bits of burr threads isn't comforting. I'd like to see what is effective in removing the burr: cutting through cardboard, scraping point on wood? Does it matter if I only sharpen by only pushing the cutting edge into the stone or only pulling so the cutting edge drags against the stone? What about sharpening parallel to the cutting edge?
Ya I defiantly seen the burr for the first time ever! Also can u show us the stages between weakening the burr and it totally removed? Because most of us can’t feel the burr but it’s still there cus it’s not sharp
I’ve finally got the burr figured out. And stropping. But what about when I have the mirror looking edge, the burr cannot be felt, I can slice paper with ease, yet the knife is still not all the way hair splitting level sharp? It’s sharp, but that last little notch between very sharp and scary hair popping sharp often eludes me.
that last little bit of sharpness just takes practice and knowing your steel and stones. it could be that you need an extra ounce of pressure or an ounce less and alot of times just comes down to a feel.
As a fellow who enjoys sharpening my knives, and as a macro photographer, would you pleases advise me as to what magnification we were viewing the images? Thank you!
i dont know. the scope is a stereo scope, so fairly low magnification, but the camera sending the images to the tv is a digital magnification. you can get an idea by lookiing at the pencil, and how the edge compares to it. the burr will only be around .001" thick
I have a question about burr. At a given time is there a burr only on one side? For example, when you are sharpening side A there will be burr development on side B but when you start to sharpen side B wouldn’t the burr be transferred to side A so my understanding is that at a given time there will be burr on either the side A or side B. I get the burr on one side but it seems that when I start to sharpen the side that has burr the burr disappears on first side and gets transferred to the other side. Am I doing something wrong?
you are doing alot of things right if the burr goes to the opposite side of the side that is in contact with the stone as you are describing. you establish the burr, move it to the other side, and then refine it, bring it to your desired grit, and then remove it.
this is the best explanation i’ve ever heard. you read 90% of forums online and they act like a burr is some elusive plague that only affects the most unlucky of us when in reality it’s just part of the sharpening process that hasn’t been fully completed
4 years and this video is still helping new people like me. hope you are in good health! thanks for the video
you are welcome :}
Just what I needed. Thank you
this is exactly what I needed Joe you are the best man... now I need to train myself to feel for it so that when I get onto my 2000 3000 5000 stones I can smoothen that burr out
i can reliably feel a burr up to about 6000 grit. on days when my fingers are really calloused up sometimes I can feel it better on the palm of my hand or the skin on my forearm also so you might try those with a stropping motion of course
You have help me a lot . I’m just learning to sharpen a knife with stones . Thanks so much .
Honestly idek how I came here but this was the best use of my time. I learned literally so much. Appreciate it a lot. UA-cam recommends is working wonders for me
Glad to hear it!
Appreciate the detailed explanation. I was mostly curious but this breakdown step by step is very informative.
One thing to physically do something, but to also mentally see what your objective is, makes you that much better at accomplishing your goals. Great job Joe……
thanks!
This video was fantastic. Helps me understand better. Thanks.
Glad it helped!
Great video. Hope to see more. World needs teacher who love their art. Ty very much.
Very beautifully and visually explained !!
2 years ago I started to delve into, and only into, kitchen knives or knives that are used in the food industry. This because I was frustrated every time I had my own knives sharpened by a sharpening service here in Ostend, Belgium, they were (temporarily) sharp and you could see the sharpening blades themselves in the edge. Way too rough work. Not a nice job. Starting to see on the Internet and the UA-cam videos to, although I may say it myself, a very good sharpener. Started with Japanese water stones, Shapton's the pro series, Naniwa's both water-sucking and the splach and go's. Atoma and Dtm diamond stones and the WickedEdge and Tormek sharpening system, to the Natural Stones of Belgium (From here 200 km, 125 miles, Ardennes-Coticule.). Then started buying Japanese knives to learn for yourself and the demand for sharpening continued by word of mouth.
It's starting to grow out of the joints but I'm enjoying it! is currently in the phase where a Trinocular with variable zoom factor and camera port is needed. However, don't know any of that! I know the Trinocular and zoom function from what I have already read. Can you give me your attitude, if you are willing to, because it looks exactly what I need. (If you see some prices on the internet, yes hello). And don't have enough time ... who doesn't. You would do me a favor.
Regards,
Philippe Myny
philippe.myny@telenet.be
it sounds like you are having a great time sharpening!! as far as my microscope, it is an amscope i think, and I dont remember the model. if you go back through my videos, i think one of the first ones I did with the scope, I showed the model number and where I got it. it has been a very handy tool in the shop.
Excellent video
Very informative
Finally a video with a microscope view of sharpening. I'm also curious about different grit sharpening stones and how the burr looks at each level. What does a brand new knife look like?
And the idea of eating food with little bits of burr threads isn't comforting. I'd like to see what is effective in removing the burr: cutting through cardboard, scraping point on wood? Does it matter if I only sharpen by only pushing the cutting edge into the stone or only pulling so the cutting edge drags against the stone? What about sharpening parallel to the cutting edge?
Exactly. Since he's got this microscope, let's sharpen a crappy knife and take pictures during the process.
It's OK, we can digest and use bits of iron as humans.
I Now no when to move on to the next stone its always puzzled me when I should move on, Thank you
Great video 👏👏👏👏 thanks
thank you, very good explain
You are welcome!
Ok but can I get a “dang it, Bobby”?
Ya I defiantly seen the burr for the first time ever! Also can u show us the stages between weakening the burr and it totally removed? Because most of us can’t feel the burr but it’s still there cus it’s not sharp
I’ve finally got the burr figured out. And stropping. But what about when I have the mirror looking edge, the burr cannot be felt, I can slice paper with ease, yet the knife is still not all the way hair splitting level sharp? It’s sharp, but that last little notch between very sharp and scary hair popping sharp often eludes me.
that last little bit of sharpness just takes practice and knowing your steel and stones. it could be that you need an extra ounce of pressure or an ounce less and alot of times just comes down to a feel.
Hi, nice video, thanks! What is the microscope setup you used?
As a fellow who enjoys sharpening my knives, and as a macro photographer, would you pleases advise me as to what magnification we were viewing the images? Thank you!
i dont know. the scope is a stereo scope, so fairly low magnification, but the camera sending the images to the tv is a digital magnification. you can get an idea by lookiing at the pencil, and how the edge compares to it. the burr will only be around .001" thick
I have a question about burr. At a given time is there a burr only on one side? For example, when you are sharpening side A there will be burr development on side B but when you start to sharpen side B wouldn’t the burr be transferred to side A so my understanding is that at a given time there will be burr on either the side A or side B. I get the burr on one side but it seems that when I start to sharpen the side that has burr the burr disappears on first side and gets transferred to the other side. Am I doing something wrong?
you are doing alot of things right if the burr goes to the opposite side of the side that is in contact with the stone as you are describing. you establish the burr, move it to the other side, and then refine it, bring it to your desired grit, and then remove it.
A steel is not sharpen it but to KEEP it sharp!
What microscope is that?
Leica