Low-Budget Guide for Beginners: The Burr

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besserbissen

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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.

 
The technique makes a lot of sense and is well explained and alao well suited for typical soft stainless knives commonly used in Germany (or actually pretty much everywhere in the western world). But I would not want that super coarse edge on my Japanese kitchen knives.

I am actually using similar logic when I want to put a quick edge on my knives - sharpen on 1000 stone and refine a bit on 8000 stone (I am using the double sided JBS stone but any stones in comparable grit range would work) I can fine-tune the aggressiveness of the edge by how much time I spend on the 8000 stone. It works very well.
 
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