What am I doing wrong?
After sharpening, finishing up with Rika 5000, careful checking for burrs (by touch and with a loupe), further touch up if I see a wire edge or burr, strop on plain leather, and then on a couple of occasions for good measure I deburr on a wine cork as well. And after cutting on the cork to deburr I get a noticeable burr back!
This has happened to my Heiji and Shig gyutos and Watanabe nakiri.
Why do I deburr on cork after stropping? Yes I agree, redundant - just being a bit obsessive. Do I hear OC? Sure, many here would be familiar with this!
But why do I get the burr back after deburring on cork? Too thin an edge (I try to do around 10 to 12 degrees each side)? Deburring on cork too hard (I draw cut on the cork about 3mm deep from heel to tip)? There's a wire edge left that I couldn't detect (I do inspect very carefully and touch up even with the smallest bit of burr I detect)?
Expert help would be gratefully accepted - this has driven me nuts! Please tell me what's going on?
After sharpening, finishing up with Rika 5000, careful checking for burrs (by touch and with a loupe), further touch up if I see a wire edge or burr, strop on plain leather, and then on a couple of occasions for good measure I deburr on a wine cork as well. And after cutting on the cork to deburr I get a noticeable burr back!
This has happened to my Heiji and Shig gyutos and Watanabe nakiri.
Why do I deburr on cork after stropping? Yes I agree, redundant - just being a bit obsessive. Do I hear OC? Sure, many here would be familiar with this!
But why do I get the burr back after deburring on cork? Too thin an edge (I try to do around 10 to 12 degrees each side)? Deburring on cork too hard (I draw cut on the cork about 3mm deep from heel to tip)? There's a wire edge left that I couldn't detect (I do inspect very carefully and touch up even with the smallest bit of burr I detect)?
Expert help would be gratefully accepted - this has driven me nuts! Please tell me what's going on?