After tinkering with my newly acquired TC Blades gyuto, it got me thinking about how others deburr particular tough steel. With most of my knives I tend to sharpen on one side until I raise a pretty substantial burr the just a few light strokes on the other side is generally enough to get rid of it. This gyuto is an absolute monster to deburr. My usual method just did not work at all, the burr would just fold back and forth and not let go (I picked up one of those rock hard felt blocks for deburring, perhaps they're only good on softer steel, as it literally didn't do a thing). Ultimately I ended up sort of 'polishing' the burr out, kinda like C-Dawg in his video on sharpening the Mizuno gyuto. That seemed to do the trick, still a few bits that need touched up but it's getting there....another session tomorrow maybe?
So, is there a method that you swear by? Does it change with the knife and steel? Is 01 steel just a beast? I'd be keen to hear everyone's thoughts!