besserbissen
Well-Known Member
How a burr develops and how to get rid of it.
With English subtitles the content should become reasonably clear (apart from the fact that it is about the „burr“ (german: Grat) and not about „degrees“ (german: Grad)
Some time ago someone once said to me: why do you always hold the sharpening steel in the air or only put the tip on the board? Just lay it down flat!
No sooner said than done.
And you quickly notice: both the angle and the pressure with which you sharpen are much easier to control - a good tip for beginners.
Another perhaps unpopular opinion: a coarse diamond rod and a finer ceramic rod are sufficient to bring a knife to kitchen sharpness.
With English subtitles the content should become reasonably clear (apart from the fact that it is about the „burr“ (german: Grat) and not about „degrees“ (german: Grad)
Some time ago someone once said to me: why do you always hold the sharpening steel in the air or only put the tip on the board? Just lay it down flat!
No sooner said than done.
And you quickly notice: both the angle and the pressure with which you sharpen are much easier to control - a good tip for beginners.
Another perhaps unpopular opinion: a coarse diamond rod and a finer ceramic rod are sufficient to bring a knife to kitchen sharpness.