I have a sense that I may not be properly deburring. To explain:
I am a relative newbie but have read a lot over the past months and sharpened a number of knives (mine, family, friends) on 500 Beston, 1200 bester, 5000 Rika, 10K naniwa superstone, followed stropping on polycrystalline diamond-impregnated leather.
I do standard deburring by ending on each stone with a edge-trailing swipe of each side, following by cutting 2 or 3 times into a felt pad, before proceeding onto the next stone. On the final stone, my 10K, I go strop and then come back to the 10K to touch up. All this is based on stuff I read online.
I can definitely detect the burr on the more coarse stones, but it gets harder and harder for me to detect as I go up in grit. After finishing on the 5K or 10K where I'm using very light pressure as I go back and forth, detecting the burr is difficult for me. I know I'm sharpening the edge and not the shoulder mostly by the way it sounds on the stone.
So deburring seems simple to me. Yet I've been told by veterans on knifeforums.com that deburring on certain knives, including my Global G-2, can be very difficult and even annoying. I never thought I had trouble deburring, so it raises the suspicion in my mind that maybe there is still a burr on the knives I sharpen, i.e. I just can't detect it.
So my questions, after a very long preface:
- how do I know if I'm successful in removing the burr, i.e. if I can't feel it with my fingers?
- is my deburr technique proper and sufficient?
- if not, what can do I deburr?