03-28-2017, 02:29 AM
(03-27-2017, 05:54 PM)grepper Wrote: It is my understanding that the blade uses fine grain steel, and it does in fact create very little burr. While this might not have worked as well with more ductile steel that formed a larger, tougher burr, I find it interesting that the only burr removal/stropping I did was on soft blue jean material on my leg and it worked well. It’s very sharp with a nice, toothy edge. Just what I wanted.
Nice post and good explanation.
When sharpening knives made of brittle steel where raising the burr is not always easy, I follow Steve Bottorff recommendation to sharpen away of the burr. It produces larger burr which can be detected sooner and so I save some time, stone and steel.
My experience is limited to Tormek with SG stone graded fine ≈ 1000 grit.
Jan