Knife Knowledge: When sharpening should you deburr between whetstones?

Today we do a scientific study in sharpening. Many different people in the industry, some of them very famous and renowned, believe that you should remove the burr after every whetstone before moving on in your progression. I, myself, I've never done this. I have gotten the knife extremely sharp. I am definitely interested in finding out if I can get better by using this idea. We take three identical knives, made by the same blacksmith and of the same steel. The first knife we sharpen and only remove the burr on leather at the very end. The next knife was sharpened and then we used a cork to remove the metal from the edge of the blade after every whetstone before moving on. We then finish that blade on the same leather as the first knife. The last knife was sharpened on all of the same whetstones once again. This time, we remove the metal off of the apex of the knife by putting it on leather after every stone before moving on throughout progression. We then shared with you the results. I think you'll find it very interesting.
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[@mijzelfmaardanik]

You Know... This Channel feels like a visit to a friendly Wise friendly Uncle telling you all about his Sharpening Knowledge. Awesome!

[@nadm]

So nice of you! Thank you for your kind words.

[@n00baTr00pa]

A small word of advice regarding rust erasers for cleaning stones: after you clean with rust erasers you're leaving abrasive particles embedded in the stone which is what is causing those popping and scratchy sounds, and is potentially negatively affecting your edge.

[@sharamkh]

I agree. Had the same thought when I saw it. But applause to the dude and his wife for taking the time to do these tests 👏👏👏

[@n00baTr00pa]

@@sharamkh oh absolutely I love Greg's content which is why I want to advise him on things that might be hurting his results. Admittedly, I typed my comment as soon as he used the rust eraser, and then after finding out he didn't get the best results with the finished edge which says alot. I also believe the gunny juice was unnecessary for the purposes of this test and likely began to round his edges which could be why the knives didn't want to bite into the paper.

[@nadm]

I will take into consideration what you said about the particles of the rusty razor being embed into the stone. Generally the particles from the abrasive of the rusty razor or too large to be embed into the stone. But I completely disagree about the Gunny juice. I have an entire series of videos in which I have showed what the diamond emulsion can do for the edge of the blade. You're not gonna roll the edge unless you're pressing too hard. And if you press too hard, you're gonna roll the edge without diamond emulsion. It depends on the steel, it depends on the leather, it depends on the pressure. Only on softer steel, 59 and below, are you really in danger of rolling the edge. These facts are published by knife grinders in their book about deburring. The diamond is not 100% glued to the leather. It does it here but it also moves. The diamonds are used to help clean the Apex. They are not necessary for the results of the test. I have at least 10 different straps that I have used to show different results. My goal was to clean the edge. All the knives receive the same treatment. All the knives have the opportunity to be cleaned but yes you can do the same exact test with just leather or even the denim on your jeans. My point is that if you're going to do a burr removal at the very end and you get the same results then you don't need to remove metal from the Apex after every stone. People can obviously do whatever they want. But if the end result is the same and you can save work then why do the extra work? Using the leather with a diamond emulsion at the very end can ensure a better Edge. Now, this isn't me trying to get the absolute best age that I've ever got. All I have to do a different video on that. If you go on my Instagram, you will see me take a knife and lay a paper towel on its edge. I blow on the paper towel and I split the paper towel in two. It would be a different video for you to seeing the work in which my goal is to create the absolute best edge possible. I did the same amount of work for each knife. The rust erasers that were involved have a granular abrasive size that is much larger than the space between the particles of the whetstone. I was obviously able to get the knife sharp and the stone restored itself to cutting after being used with a rusty razor. By the way, the rusty razor that I use is the courser one which has the larger particles. I love you guys, I love the comments, I love growing from the comments. I definitely take pride in my ability to sharpen a knife to a ridiculous point. I'll definitely have to do some video and show off a little bit. I don't think people understand how much work actually goes into making a stupid ridiculous Edge. This is all casual sharpening to me. Something that you do so you can use the knife. There is so much more that goes into making an edge that is over-the-top sharp. It can even be frustrating at times. First of all, people don't even understand how much the quality of the steel and who did the heat treatment has everything to do with how great you can get an edge. Today was just an experiment using really good steel all by the same guy to see if all of the stropping was actually necessary to achieve the same results. I totally believe it does not and I also believe I actually got better results by not removing the burr from between each stone. The cork was the worst and that has been proven in the book on deburring by the knife grinders group. I love science. It tells the truth in some cases. We have still yet to learn so many things. I want to do more sharpening science videos but we might run out of topics too soon. I keep trying to come up with new ideas that no one's ever done. I'm very happy to say that we have some ideas coming up this year. We did just get a new microphone for my wife and I have a microscope. We might have to upgrade the microscope because I don't know how good of the results we can bring to you. We are trying very hard to bring so much do you guys.

[@littlebabycarrotful]

Pretty sweet. I wouldn't mind seeing a test done without the diamond emulsion- just bare leather. I think the pasted strop probably minimized the differences.

[@nadm]

@@littlebabycarrotful I understand. The only reason I did that was because that’s my normal finishing move. I wanted to show you that if you finished each knife the same exact way but on some of them you put them through the rigors of removing metal every single time after the stone, and you ended up with the same results. You found out that you didn’t really need to do all the extra work. It wasn’t really about the results. It wasn’t about how to sharpen a knife was. It was about how much you didn’t need to do the extra work. But I understand

[@nate2838]

My father, who was a machinist and worked with injection molds, taught me to look at the edge under a magnifying glass in good light to be sure I was getting all the way to the edge, and to keep going on the same stone till the edge finish was consistent, all scratches were the same size, and if no scratches were visible, that the entire edge had the same polish level. Thank you for taking the time to do this demonstration :)

[@nadm]

I mean, if you have it, then you should do it. It takes time but that's absolutely amazing.

[@jeffstuart6420]

Great video, thank you.. First time watcher. EXCELLENT CAMERA WORK!

[@nadm]

That's my wife. She's gotten pretty good over the period of time. I trust her to do it right.

[@Alistair_Spence]

I salute your thoroughness sir! Interesting video, and result too. Educational and informative as always. Thanks!

[@nadm]

Glad you enjoyed it! We keep searching for more science. We're doing the best we can but man you have no idea how much we really appreciate you being here to support us. We look forward to continuously bringing you answers to questions we didn't know we're out there.

[@PlayingwithKnives911]

Thank for the video. I love to see an idea tested. Your opinions and knowledge that you divulge as you sharpen is very interesting to me. Also your camera person is the best!

[@nadm]

You're very nice to say those things. My wife is constantly evolving. We're just a husband and wife trying to do this stuff for you. We're going to make mistakes but we're human and that's the way we want to keep the show. We're not trying to overproduce. I'm learning with you when I share my experiences. No one's better than anyone else. We're just all on the same journey

[@adamwhiteson6866]

Nice demo. Interesting result. Thank you.

[@nadm]

Thanks for watching!

[@Mark--Todd]

Great video. The only thing I might add that with lesser quality steels is, if the burr is left to the end it can tear off, leaving micro chips. I only have a 120X magnifier but these can still be seen. Whilst the knife is still feels sharp it obviously snags up when doing the paper towel tests. Because of that I feel it's worth the time to de-burr between stones

[@nadm]

It's an interesting point to talk about it on the less expensive steals. It wasn't the case in this particular instance with good steel. It would be interesting to research that more. 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.

[@davidtatro7457]

My friend, first off , so good to see you sharpening again! Second, you may not realize it but you are so like me in that when you switch hands you do a slightly more acute angle to the stone with your left hand. I don't mean edge angle, l mean action angle. The angle at which your knife is oriented to the stone looking down. I would estimate that my average straightish edge goes on the stone at about 60 degrees with my right hand but closer to closer to 45 degrees with my left. Lastly, this was a great topic to cover. Personally, l never remove the burr in between stones except in extreme cases of restorative sharpening where my coarse stone is leaving a huge, snarly burr that l do not want scoring the surface of my finer stones. So for example if l am jumping from my 200 to my 1000, l will probably do a gentle deburring just to minimize wear on my Suehiro 1k. Lastly, if you have not yet tried out the Suehiro 4k Debado, you need to. Nothing whatsoever against your Morihei, because it looked to do a very good job, but that Debado 4k is ridiculous. It's probably at least twice as good a stone as the 1k, and that is saying an awful lot. Great to see you, man!

[@nadm]

So, first of all thanks for coming. Second of all, we have more than 50 stones right now. I know it's a lot. So we had to pick something. I am a big fan of Suehiro. I definitely like the larger stones and I wanna get into that. So we will definitely be doing that. We try to do sharpening once a month. We try to have like some type of helpful hints or teaching. We have a whetstone war once a month. We definitely have knife unboxings. It's hard to have a contact every single week. Sometimes we have to do to knife reveals in one month. At some point we will start refreshing old content and making it new again. I do have a lot of sharpening ideas coming up. I definitely always appreciate all of the input. Thanks for coming. And thank you for commenting.

[@dropdtuned1]

I would be interested in your comments on the 4K Debado. I have one that I rarely use. I'm not trying to start a flame war :) I just want to hear what you like as we all have different preferences. Some like stones for cutting speed, polishing to grit spec, feedback, longevity and etc.

[@davidtatro7457]

@@dropdtuned1 l cannot speak for anyone else, but l really like the stone for a variety of reasons. First is the large size of course. Second is that it cuts like a 3k but polishes like a 5k. It works very well as a finishing stone for most bevels and edges or is great for setting you up for an 8k or higher finish. Last, it's so easy to use. A true splash and go.

[@dropdtuned1]

@@davidtatro7457 Thanks! I agree on the size part, the Debado MDs are huge!

[@levjocibuku1991]

Fantastic video man! Was just wondering about deburring or not during stone switching and bam ur feed showed up👌 Thanks for the hard work 🤘

[@nadm]

Thank you for your support.

[@gregmccarter2176]

I just found a chef knife in a scrap pile...made in Japan, it was dull..10 minutes later, the knife will shave..I was just told this knife is a high quality knife..its actually better than my cheffield

[@nadm]

Better to be lucky than good they say

[@suorento7k]

Thanks for your videos. You probably already know this but its easier to slice the 11 1/2" side vs the 8 1/2" side. My sharpness tester is slicing the 8 1/2" side of phone book paper.

[@nadm]

Yeah, we generally rotate the paper. There's grain that you can cut with or against. That's why we like to try to turn it around. But they're really nice sharp knives just buy through everything.

[@jessebeatson2663]

This is really cool. Thanks dude.

[@nadm]

Thanks brother. Thanks for the support and thanks for showing up all the time. God bless.

[@jaffutemeslames]

Your video is very interesting ! Great job 😉👍

[@nadm]

Thank you! 😃 it's nice to see you here! Thank you for the support.

[@dropdtuned1]

Another great video and it just goes to show how much bro-science there is out there. It is nice to see someone actually experimenting and sharing results. One idea I have for another video of yours centers around edge leading vs edge trailing stropping. TO be more specific the perception that you should not edge lead strop over 8K. For example, a straight razor edge typically gets sharpened and stropped way beyond 8k on STONES. (Except for just one video on straight razor sharpening by Murray Carter, every last on shows straight razor honing with edge leading strokes (I have watched several Murry Carter videos and he seems to not like edge leading sharpening or stropping under all circumstances.) In any case, my straight razor edge is much more fragile than any sharpening on my knives. So I beg the question, If one believes in edge leading stone stropping on a razor, then why knot kitchen knives. Keep up the great work.

[@nadm]

Already ahead of you brother. We are definitely filming that because I'm a big believer in Edge leading strokes. Knife grinders published that you should not go over 8K because it puts too much pressure on such an already thin and fine edge. I only limitation is that my wife and I have to work. We have a lot of ideas. Her dad has cancer and so she goes out of town on the weekends. We shoot several episodes at a time. We're actually shooting something today to get us through the high school graduation and a trip she's taking with her daughter. These are all on the list. You're more than welcome to continue recommending but I am exactly where you are. I don't have a straight razor to sharpen but I do have stones that go above 9000 and 10,000 grit so we will definitely be getting into this. I could do this all day

[@dropdtuned1]

@@nadm All the best to your father-in-law. I am no doctor, but there seems to be some very reputable scientific studies that show ultra low carbohydrate diets are very beneficial in slowing most types of cancer. Fasting (no carbs) prior to chemo also increases its impacts. I don't expect anybody to take my word for it, but if you and your family is researching it is worth a look.

[@nadm]

@@dropdtuned1 that is absolutely true. Carbohydrates make you produce insulin. Insulin produces mTor. And that makes cells grow. So if you can reduce your carbohydrates/sugar then you can reduce the enzyme that makes cells grow

[@rfrankhuizen]

Hi Greg! Thanks for the battle, its true you cut a little through cork, but people also after first time use and touching the cutting board. So, I stick to my deburring proces but maybe not as much as I do. I also use a soft peace of old wood. On the side. The point is that in my opinion deburr give a cleaner edge. And the knives stay sharper too. For regular use of my clients kitchen knives thats what they want. Not everybody has Japanese knives or this quality, mostly Global and Wusthof Zwilling. I dream of become a true master in time handeling though😃thank you my friend! Love your vids and say hi to rhe mrs! Love from Holland

[@nadm]

I'm thankful you gave me the idea. I used to pull the knife through the side of some softwood. I don't know when I stopped but I didn't notice any change in the quality at the end. It was cool to do a scientific experiment. I'm sure some of us benefit from doing it different ways. I look forward to more videos like this. We have lotta great topics coming up. I'm thankful for you. It's amazing to see what you've done. I can only imagine how many thousands of knives you have sharpened by now. I'm hugging you from here!

[@rfrankhuizen]

Yes! And thanks to you for taking the effort and time to teach me when I started this crazy amazing craft! So thank you!

[@sixkings7831]

What about edge trailing to remove the burr . Tyvm for your time great video .

[@nadm]

So, in the book about deburring from knife grinders, you're going to find that you really still need to put it on leather. Normally you're not gonna get all of the burr off with Edge trailing. You're gonna get more of it off with Edge leading strokes. Generally you're not gonna get all of it off. I have had great success with edge leading. Make sure you don't go above 8K because the edges so fine you'll start chipping the edge. Through my experience and through the books, I read, and the science that's published that you will really not get rid of it by using edge trailing.

[@sixkings7831]

@@nadm tyvm this info is very helpful. Ty about above 8k to I do have a 12 k sharp ton pro . I’m new to sharpening so I’m trying to absorb all the information. Thank you..

[@andrebaran7337]

Another great video thanks, I would’ve never thought of putting the knives on leather after every stone. I don’t think I am going to start doing that though, it just doesn’t seem worth the effort to me.

[@nadm]

I never thought about doing it until it was told to me that it was in a famous book. So I thought I would test out the theory and the numbers are actually best when you didn’t do it. Enjoy your family this weekend and tell your wife and mother happy Mother’s Day

[@andrebaran7337]

@@nadm Right back at ya. Enjoy the weekend

[@raulbarboza9856]

Thanks for sharing!👍🏽👊🏽

[@nadm]

My pleasure!!

[@kjkblade69]

Great job

[@nadm]

Thank you for checking out the channel and your support. God bless!

[@robertdavis171]

Great topic! Surprising results, but thinking about it, your reasoning makes sense. I'm really happy that you stated that results with soft steel knives are frustrating. I thought it was me. I've been sharpening for over a year, and I can't usually get consistent paper cutting sharp without stroping on diamond emulsion after the green brick of joy. I see you do it after a 1000 stone without stopping. But the Henkel knives I have are easier than the Faberware.🙂

[@nadm]

It sounds like you have a lot of experience. We've all been frustrated with the super soft steel. I love doing scientific experiments. We have some other ideas coming up in the future. Thank you for your support and your comments!

[@thiago.assumpcao]

I do it the same way as Greg does, edge leading with very low pressure to remove the burr and finish the edge trailing to increase sharpness, also very low pressure. The only difference from what he usually does is that soft steel can't hold well low angles so I finish with a 15 degree microbebel. Aside from deburr issues make sure all your stones are flat, even the low grit ones. Concave stones can cause metal fatique and microchipping.

[@muratmustafa4532]

I do deburr (or rather reduce the size of the burr) on stones before changing to a higher grid stone and edge comes sharper than doing the deburr on the last stone and strop.

[@nadm]

I'm glad that worked for you but as we showed in this example, I had the ability in this video to get the knife equally sharp without doing the extra work. There's nothing wrong with doing it. I just proved in this video that I did not have to. Now this video was conducted using super blue steel. There could be another steel that would benefit from your technique. I have been able to get knives ridiculously sharp without ever removing the burr in between stones. It was interesting that someone brought it up. I've been able to get down into double digits as low as a 50 without ever doing it. I will say that everyone's technique is different and some people could benefit from it. I am just not one of those people

[@tacticalcenter8658]

@@nadm depends on steel type and the heat treatment of that specific knife. But overall ii think it's going to be a majority of it doesn't matter. Something that has a lot of retained austinite still left and is a bit more gummy, might want to debur more often. Or just try and sharpen with as little bur as possible.

[@loganabdell9212]

I saw in another comment you mentioned the extra care and sometimes frustration that comes with making a knife stupidly sharp. Have you considered making a video of you trying to make a knife as sharp as you possibly can? I’m talking thinning, ridiculously high grit stones/stropping, the whole nine yards. Perhaps then see where you land in the HHT tests? (This would all be for fun, not to make a super functional edge of course) Just an idea!

[@nadm]

It's a great idea. I know so because I had the idea. Smart minds think alike. I already knew that I was going to be doing a video where I made the knife ridiculously sharp. You might not have seen some of my older videos. I'm going to post some links for you. You really need to watch a video I did called slicing blueberries. It's very old and I didn't have lighting equipment or microphone. I take three different knives and you see me do it on the camera. I'm able to slice blueberries like the tomato test. I'm also going to give you an Instagram link to show you how ridiculously sharp I got a knife. instagram.com/tv/CYacnh3lwmD/ kzbin.info/www/bejne/nKqwi36XZqeMjtU

[@SkeleknightsGaming]

Since we are in the US, can you give link for your go to dealer with gunny juice? Any advice also would be appreciated. Like what leather to use this on.

[@nadm]

us-aces.com/ This is Scott's website. He has a list of vendors on the back page.

[@SkeleknightsGaming]

@@nadm appreciated the time you took to reply this. I have been on that site. I am wondering which vendors you got yours from? Thanks in advance.

[@nadm]

@@SkeleknightsGaming mine was sent to me from Scott himself

[@nadm]

@@SkeleknightsGaming they were awesome to me from the individual vendors for testing

[@anderssonjp]

Interesting test! However, wouldn't it have been good to make sure you are applying the same number of strokes for all three variants?

[@nadm]

It could've been done but it's also been a little bit piggy, considering I made sure to overdo it every time just to know that it was done, and I always wanted to make sure that the last truck was finished Barry finally at a certain level, so I was trying to make sure that the last wrote ended a very certain way to not roll the edge, but I wanted to make sure I gave her enough time to de-burr

[@anderssonjp]

👍@@nadm

[@dimmacommunication]

Keep up the good work 👍

[@nadm]

We are still trying my friend. We're trying to bring some new stuff.

[@MichaelE.Douroux]

Appreciate all the work. If you were to do just a two-step progression from 400 to 1000 for a toothier edgy, what micron Gunny Juice would you finish with? Thanks!

[@nadm]

So I'm gonna be doing an entire video on the actual topic. I'm gonna be doing a video in which I show how sharp the edge is after each stone. I also want to see if you can jump off of a 400 or 1000 onto diamond and get the same edge. You have to remember that you're trying to remove metal from the side of the Apex. Because the grooves are a certain size you technically are supposed to constantly just barely downsize the abrasives. I definitely want to test out this theory. I'm going to show how to sharpen knife is on just a 400 and then 1000 and so on. Toothier edges tend to pop the teeth out and you lose sharpness rapidly. You can get a knife that has bite. If you jump too far, let's say from a 400 to 2.5 µm diamond emulsion, then it might leave too much material on the side of the Apex. But we're gonna find out

[@MichaelE.Douroux]

@@nadm Thanks for the input. Look forward to the video. Not to add more complication, but the type of steel factors in as well. I come from the folding knife world where the range of choice is pretty wide and best type of edge on each depending on application is often discussed. Don't have any experience with Japanese-made knives. In my kitchen I'm figuring out the best grits for what I have in Aus 8, M390, Nitro-V and my latest, a made in Oceanside 8" Gyuto in MagnaCut from Meglio Knives. It's a real slicer, well designed with good fit/finish, crowned spine, nicely rounded choil, G-10 scales with anodized titanium screwsl and showing so far pretty good edge retention. Slowly getting my arms around all of this and, again, appreciate the help.

[@pravinsaravanan8941]

Please add microscopic edge video using USB digital microscope - its cheap too. It will give the surface finish changes with each stone sharpening. I use magnifying loupe to see the burr everytime I strop.

[@nadm]

So I have it on my computer. We try to do everything live and I don't have a laptop. I am going to be doing some videos where we do bring in the microscope. I think the results were shown good enough on this particular video to not bring in the microscope. We will definitely do separate videos that have a lot to do with the microscope.

[@dimmacommunication]

@@nadm Unfortunately the price of desktop pcs has gone up crazy since 2020... otherwise I would have said to buy a pc 1k dollars back then was a good pc.

[@suorento7k]

@@nadm You don't need a computer to capture microscope images. This is what works for me. 1) Plugable USB Microscope(tried several before this one) 2)smart phone or tablet 3) Camera Fi app 4) OTG adapter

[@nadm]

@@suorento7k I have that. But it’s hard to get contrast. We’re working on it. We’re working on possibly getting a better one. The USB microscope is only so good it’s certain angles

[@christopherberry8519]

The knives are all sharp - so after that much work, I'm more interested in differences in edge retention.

[@gregorybupp]

Why a knife eraser over a nagura?

[@nadm]

Convenience. I have them both and I'm going to be using the other. Everyone has their preference. They both will clean the stone. Provided that the particle size of the rust eraser is bigger than the stone so you do not clog it with particles from the rust eraser

[@8thsinner]

Interesting tests, though I think you may have faulted a little by doing first the cloth grit removal where water is probably more gentle and all those other cuts before the bes. But in the real world just for the kitchen it clearly makes very little difference on the tomato in the end.

[@nadm]

The problem with BESS test is that you are only testing the exact point on the knife and it could be any different score anywhere else on the blade. I agree it would've been nice to of done the test first but at the same time the best score came from the one that didn't have any type of removal until the end. I didn't say that in the video I just declared them all equal. Just to prove a point that you don't have to waste your extra time. You can get great results. I have gotten double digit scores down below 60 without ever removing the burr between stones. You can do what you want but I just proved that he early don't have to do it. Unfortunately, we're not NASA. We're doing the best we can with what we have. The tomato didn't have any problems

[@8thsinner]

I don't have the bes but agree, and real world results matter more, when it gets down to it all edge refinement does is reduce by fractions the time to your next sharpening session really. Still it's fun to push the limits of those fractions.

[@dropdtuned1]

Or...we could perform some potato and carrot cuts, then go back to the Bess....but now I am just nit picking :)

[@bensonhai]

Thanks for the video!

[@nadm]

Thank you for coming sir. I keep enjoying watching your collection grow. We added a little something today that I can’t wait to share with you tomorrow.

[@davesmith5656]

Is it safe to try this at home? Edit: I'm running into a problem, that I've gotten knives sub-100, weeks ago, and now, somehow, I have trouble doing that! Maybe I've gotten lazy about it, or over-confident, sloppy, or maybe I just was getting lucky, earlier. I think it's a psychological thing, but I wonder if anyone else has run into the same problem, like "Having proved I can, I'm no longer interested" ---- or something.

[@nadm]

Yes 100% it is easy to become disinterested or to become overconfident. Sometimes it's the steel. Sometimes we have gotten a little slack with our process. I've had to actually walk away and come back the next day. Sometimes it becomes a challenge to get good again and it becomes very frustrating. The great thing is that you recognize it. Also, you don't need to be someone hundred on sharpening knives professionally. You need to get to a 200 or maybe a little bit below. The quality of the steel has everything to do with your ability to get that sharp. Sometimes we make our angle too high but a lot of times I think we don't do enough strokes.

[@davesmith5656]

@@nadm ----- Thank you for the moral and informative support! Not enough strokes is probably where I've been slacking off, stupidly expecting consistent results just because I dress well. I keep finding that friends' wives don't want "really sharp" knives, perfectly satisfied with 200 Bess. Just a hobby for me. Very instructive video, doing comparisons, and it explains why I can't seem to find any burr after a 4K stone. I'm going to try sending you some anonymous support (never done it before).

[@workshop_oselok_kyiv]

it would be much more informative. if you showed the state of the edge in the microscope before and after sharpening. and also made a measurement on the tester before sharpening. tests on paper do not say anything at all, because there are such burrs that can cut hair.

[@nadm]

I agree with you. I had one and it broke. We are on the way to getting a new one. I appreciate you very much. We're doing the best we can with the money that we have. The hundred dollar ones are not that great. We're still gonna give you the best that we can

[@jasonedwardledburynewzeala9897]

I would 3k chosera from the debado md 1k then i would go to the sehiro rika 5k to finish or Snow White 8k

[@richardlawton1023]

I de burr after each stone with a couple of light or stropping strokes on the stone...well most of the time

[@nadm]

Yes, I found that it doesn't really make the difference but as long as you are doing it then you're probably gonna get both sides of your knife done evenly.

[@HPAcustomriflesandcerakote]

I just deburr on the stone i just used before moving on to the next one it is all you got to do. This test would be more accurate if you were a machine and not a human. Also as a knife sharpener and knife maker who does his own heat treat its hard to tell how consistent the maker of those knives is with his normalizing and tempering cycles. Just too many variables

[@nadm]

Of course, all of those variables are there. It's hard to tell the difference, but we put it to a pretty good test. It's up to everyone to make their own decision.

[@caspermaul7583]

Dude, rinse (using water) of the stones between knives and rust eraser...

[@nadm]

So, I went back and watch this video. It's been a while since I shot this video. I'm wiping the night falls in between the stones to make sure I don't carry over particles. The original water was clean and it did not have build up so I could use it from the pond. Typically, I would spray water on each stone to get fresh water. If I thought there were particles in the water. I only use the rusty razor when there's a load up and then once I free it, I can still use the slurry. I did not need to rinse off the extra material once I freed the load. If it wasn't cutting then I would've done so. I didn't have a problem with cutting so I didn't need to do it.

[@peanutaxis]

I have never seen a grown man move his mouth like a baby when doing a task.

[@sharpfactory3705]

You absolutely try stroppy stuff diamond compound it is even better than gunny Juice

[@nadm]

If you want to send me a link and then I will test some stuff out but you probably didn't see my video that I did a year ago in which I tested all kinds of .5 µm diamond emulsion against each other. I had all the time manufacturers and I spoke to their companies and we all agreed on the testing. The gummy juice performed the best out of everyone. If there's a new product out there and you want me to try it then I don't mind doing the test. You'll have to note that one of the things that helps Scott Gunn's product is that he is rated by scientist as more than 98% consistent meaning that if it's .5 µm in the bottle then there's really no other particles larger. Other products of lower quality might have random one micron or larger particles in the .5 µm bottle. This is not good if you're trying to get a consistent scratch pattern. Also, he deionized the diamonds so that way they will push apart from each other and not cause clumping. He is the only one to do this in the industry. If you have a clump of diamonds then you make one big diamond and you get deeper cuts and bigger scratches. Lastly, he uses 200 carat sprig Allen. No one brings in that many carats of diamond so the ratio is extreme high. Please send me a link of the product you would like me to try. I'll be more than happy to do the test on the channel

[@nadm]

stroppystuff.com/products/0-5-micron-mono-diamond-suspension-high-concentration-30ml

[@sharpfactory3705]

@@nadm yes, this is it. I really apreciate the Philosophie of this Company because they are dont just sell stuff they are knife people them self and use the products, they are just nice people. The products gets really hyped i would be happy to hear your opinion on it. Greetings from Germany

[@Edcreviewer]

Those bess test numbers you are giving are WAY TO FAST OF CUTS. those are inaccurate numbers due to how fast you cut thru the filament.

[@dadadadave100]

Aloha my friend

[@nadm]

Thanks for the visit!

[@zenrazor659]

Knife is not a razor so remiving burrs is not so critic . Burrs,are removed on stones . Strop is for the alignment if teeth but material strop change the perfirmance! Felt or wood can be used only in the stone previous to the last! In my opinion felt is not good Better use a stone. Felt will round the teeth! And this is wrong! If we want this effect we can use a coticule! Or a novaculite! Genwrally this is difficul job because we need an extremely thin edge and a,17degree angle to not round too much the cutting edge! I prefer a sintetic stone!

[@nadm]

I've never use that felt before, so I've only read about it, but I've never gotten a chance to use it. I definitely know that with these thin edges, it would be very easy to round the edge.

[@zenrazor659]

@@nadm A thin edge in a straight razor is essential. Depending on the force we apply we increase the effect od rounding and deburring teeth. This is positive but we can do the same on stone without using felt or cork that are most agressive and can fold the cutting edge! Destroying the thin cutting edge! After a deburring I cant feel any stings! On my skin!

[@Dominochaney]

Funny how he sticks his tounge out when sharpening lol

[@nadm]

That is one of the tics that I have whenever I focus on something. I had an MRI on my brain to see if I had Tourette's syndrome, but I don't. It's just a funny little thing that I do.

[@DanielJohnson-ec8rk]

Can’t take the heavy breathing. This guy would pass out doing any real work

[@nadm]

This is an older video, and that problem was solved a while ago. I was on medicine that I had to get off of. It turned out that I had very bad side effects, and it's been prescribed for more than 20 years. If you had seen other videos then you would know it's not been an issue. I've lost over 100 pounds. 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.

[@kabes1776]

what's in your mouth man

[@nadm]

Lol, nothing. I have facial tics. I don't have Tourette's but I was tested for it. I just get focused and do this funky thing with my mouth.

[@kabes1776]

@@nadm Ah okay. My dad does something similar.

[@chrismurphy2769]

The title is a Yes or No question and the Video is 44 minutes. This kind of crap bothers me like nothing else.

[@borzupancic3473]

You dont have to watch it lol. People make free educational content and you complain like a spoiled child about not getting an answer instantly. If you knew anything about sharpening you knew that things are not black and white and are often grey and open to interpretation.