Knife Knowledge: Types or Burrs - Deburring

[@markusr.8125]

Thank you for all your shows!!!

[@nadm]

Thank you for your support.

[@workshop_oselok_kyiv]

knowledge of Dr. Kraichuk lives in us

[@nadm]

He is a great man, and I do miss him very much

[@lacasadetoishi]

Very creative way to show how deburring is done. Genius! Keep up the great work, Greg!

[@adamwhiteson6866]

Great demo. I've been hand sharpening for years and I learned a lot from this.

[@nadm]

I very much appreciating you checking it out. I'm glad you learned something and I think we're going to actually have to revisit this knowledge because a lot of people this year have really had some questions and I did the video I think about a year ago. So we're gonna be coming back to this. Thanks for the support!

[@johneriksen5504]

Fantastic 3D examples to demonstrate your explanation.

[@nadm]

Glad you liked it!

[@jeronimomacias481]

Great visuals. Going to use this to show my son as he hasn’t figured it out yet, this should help a lot. Keep up the great work.

[@nadm]

As always, thank you for joining us. We learned a lot from this video. We’re still a work in progress.

[@K3Flyguy]

Outstanding content, very well done! I liked and subscribed...

[@nadm]

Awesome, thank you!

[@cookingdude1237]

awesome video. very well done. thanks for taking the time to put this together and edit it all out. Good camera work. The mashed taters were brilliant.

[@nadm]

You are extremely kind. I'm glad we could help in someway. I'll try to do some food coloring next time or some paint to make for more contrast. We're learning with you. God bless

[@Sanshin04]

I really liked the visualization :) I learned a lot today in a simple way. This knowledge is easy to assimilate. The cameraman did a great job :) The 5:30 cut was very smooth! Great editing :) It's great that you provide links and lists of things in the description. I have a question regarding the burr. I remember I found somewhere that it can be removed through passing knife edge on soft wood block. What do you think about it?

[@nadm]

How do we clean the edge apex of the root burr and wire edge? People will argue this forever. It is a bad practice (though common) to draw the edge through a wood block, rubber or cork to “rip off” the remnants of the burr. If you do, the metal crud will build up on the front of the slice, and you'll be dragging the rest of the edge through that crud and this, together with breaking off of ledges of material along the edge, will roughen the edge and worsen sharpness.

[@Sanshin04]

@@nadm Love that explanation :) As always Greg great job! :)

[@matusjurcik6974]

great job Sir, but what micron value is good for deburring (equivalent for that hanging strap)? Is 4 micron paste on leader stropp good for deburring?

[@nadm]

I think one micron is pretty good. And thank you for the compliment.

[@kjkblade69]

Clicked the link to learn about burr - left craving mash potatoes :) Thanks for info

[@nadm]

😂 You’re welcome my friend! Happy new year!

[@monabo1]

Great video brother. Very informative.

[@nadm]

Thank you for watching! We're learning how to do this as we go. Will get better. Thanks for checking in and your kind words

[@marklayland5424]

Excellent video thank you, I can’t get the link for buying the long hanging kangaroo hanging strop. Can you please give me a link to buy one please,thanks in advance.

[@nadm]

So nice grinders is the one that normally carried it. The owner died. I thought the family might've kept it up. This is the only individual that I know in America. I'm giving you his personal email. And his Facebook page. facebook.com/ken.hamaker [e-mail]

[@Houdinii1212]

Just read threw knife deburring from knife grinders. Soooo much info and testing in there. Going online now for a hanging strop and either jene nano cloth or posibly another type of flat strop. Looms like thats the missing link for me cause i always did sharpening then finished with edge leading at the end for 20ish strokes per side and hoped for the best

[@nadm]

So Scott Gunn will be having his own cloth come out. He had it out for a while but he is trying to refine it. Ken Schwartz passed away so we can no longer get his nano cloth. You are correct that gender industries is the closest that we have for the nano cloth and the hanging straps are great and try to get the kangaroo tail but it's very hard to get it out of Australia. You can reread that book 1,000,000 times and never really absorb everything.

[@perfumer8549]

i really can't thank you enough this is the best burr explanation i have ever seen now it's clear to me i was having a problem with burr before but now i know the difference between hard and soft burr thank you soo much but what should i do if i don't know the hardness of my knife? is it safer to deburr it as a hard knife first and then deburr as soft? and how do i know whether the burr has been removed or not thanks a lot again for the great informative content

[@nadm]

So I would tell you to first look it up and see if you can find the hardness. Second, strop with the same angle as your sharpened. This should remove it if it's hard. If you feel like it's momentarily sharp and then suddenly doll it's because you had a wire edge. Go back and strop at a slightly higher angle because we now know you have something that soft.

[@Thijsrgf]

Thank you so much! I gotten into sharpening lately and got 'Sharp' by Josh Donald and trained my sharpening motion, but my knife would never stay sharp for more than 3-5 days. Had to use my honing rod a lot. I have a Victorinox Fibrox Chef's knife. This has soft steel right? So I have to use a leather strop to remove the tall and thin burr after sharpening? I use 800-1000-6000 gritstones.

[@nadm]

So thank you for checking us out. Everything you said sounds reasonable. I like the stones that you're using. I don't know how sharp it is when you're done so it getting dull can have a lot to do with how sharp you're starting. I don't know the type of cutting board you're using, but some of those harder services can definitely ruin an edge pretty fast. The honing rod is great, so I'm glad you're using it. The steel you're talking about is incredibly soft. That company is notorious for using a type of steel that does not hold its edge very long. So part of it is the equipment that you're using and how inexpensive the metal is that they're using. I also don't think that steel gets very Sharp so I don't think you should blame yourself.

[@Mark--Todd]

Great video, thank you. So a question if I may? What if I don't know the hardness of my blade, how do I know whether to use the hanging strop or not? Trial and error maybe?

[@nadm]

The first thing that I would do is try to strap it as if it is a hard knife. If the knife is it, flexible and I really wouldn't put a lot of tension on it, then I would assume that it's hard, and I would strop at the same angle that you sharpened. You cannot mess this up. If you still have a wire edge, then you will go back and do it on the hanging strop at a slightly higher degree. If the knife is hard and you do the slightly higher angle first, you will roll the edge of the knife and undo all of your work. I hope that was helpful.

[@Mark--Todd]

@@nadm that makes complete sense. Thanks.

[@Elido]

Great demonstration. I learned a lot from it, but how do you know what type of metal you are working with or the level of hardness?

[@nadm]

If you don't know the knife company or can't look it up online first of all, you might look at flexibility. Hard knives don't bend. Still, you could always do your technique at the same sharpening angle at first. If you are not getting sharp or you're sharp for a second that means you did not remove the burr. Then it's referred to as a wire edge. The wire edge will be removed if you do the technique at a slightly higher angle than the sharpening angle. So if you don't know, I would just try the technique at the same angle as the sharpening angle, and then go higher if you think you need to. Typically any European knife is going to be softer. That's not always the case with some of the newer ones, but typically it would be the case.

[@enobil]

Awesome details and visualization. I was expecting something like your polishing stone technique like you were doing alternating edge leading and edge trailing at the very end of polishing with jnats or finising synthetic stones. It looks like you prefer strops over stones for finishing, or maybe it's just this video. For kitchen knives many people prefer stone finishing. I can refer to your other videos for your stone finishing technique, no problem. Thanks for sharing your expertise

[@nadm]

So… No actually. I do like finishing stones. If you think about it at a microscopic level. You’re really trying to get the keenness of the edge to be smooth. You can definitely do that on a finishing Stone. It’s just been proven that you can rip away the Burr more effectively with the leather and diamond emulsion on these high-end knives. I actually think that you should go back on the stone and really polish and compress the Apex with a finishing stone. I think you have to get the burr ripped off Patiently. That was the purpose of this video. You can do Edge leading strokes up to 8K but then you’re putting to much pressure on the edge. You’re convincing metal and you can actually roll over the Apex. Everything has its place. Do you have your preferences and then you have what works. I will probably have to do a video on that

[@enobil]

@@nadm I agree strop leaves finer edge, it was much easier for me to get the level of hanging hair test with strop. And sure it is proven under the scope. However for me I observed the edge gets more convex compared to stone finish, because of that it takes more time to put a new bevel next time. With stone-only progression I find it keeps the same geometry so less material removal is needed for next sharpenings. Just my thoughts based on my limited experience. Great video. Thanks for the reply

[@John..18]

Just wondering, as a newbie to this, if I sharpen using only forward strokes, ie, as if "cutting" into the stone, will I still get a burr.?? Great video btw..

[@nadm]

Edge leading strokes are amazing. They are proven time and time again to be a much cleaner edge. You can definitely do it to minimize or remove the burr. Typically, you will not get it all. You should still put it on denim or newspaper or leather to just help remove the particles off the edge. Something with a little more give.

[@John..18]

@@nadm Thank you very much, your videos are so very helpful in a (KZbin) world where so much "advice" is misleading or just plain wrong,, all the best from across the pond,, John

[@Sanshin04]

Can't wait to see it :)

[@nadm]

It's showtime

[@michael-c.]

Awesome visualization with the mashed potato 😄Thanks!

[@nadm]

Thank you for going back and check it out the series. Honestly, it’s probably some of the best stuff we did and we need to do it again because people forgot.

[@DTrizzy]

I thought it was some odd powder from the thumbnail. Didn't think it was Mash Potato till he ripped off the burr.

[@alwoolhouse6255]

Quick question Greg. How long do I need to boil the knife in water for to get the perfect apex? Seriously, great explanation. Subbed.

[@nadm]

That was pretty funny, but I appreciate you very much. We need to do another one of these videos because it's really helpful.

[@MichaelE.Douroux]

Great demo with the mashed potatoes!

[@nadm]

Thank you for taking the time to go back to that. I'm glad you're going through those because those are really good videos. We're gonna redo them, but those are amazing.

[@Dominochaney]

Why is a hollow grind the sharpest edge what about the hollow grind allows you to achieve the sharpness

[@nadm]

It's just thin behind the edge. It's very sharp Apex. Very thin. It moves easily through the food because it's so thin behind the edge.

[@convict240]

Go buy a 220 grit stone from Japanese natural stones and try thinning your knife behind the edge. Just try it.

[@Dominochaney]

Is it possible to get a high quality knife without spending over 300 dollars

[@nadm]

Yes, the Takamura knives are amazing and they're about $150 or less. I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.

[@danielsmit3524]

Some gravy would go great with those burrs.

[@doubtful_form]

Your own version of "devil's tower"

[@torsen1987]

And now Im hungry xD

[@ibagwan27]

The mash potatoes theory...

[@peanutaxis]

This is pure nonsense about a toothy edge dulling faster. So long as you have removed the burr they are fine. I love the more toothy feel of a Wusthof and they can last me a year before I need to sharpen. The problem with the maniacal sharpening on channels like this is that a very sharp edge goes through food unpredictably. With a toothier edge you have to provide some force giving a tactile and predictable feel.