The Truth On The Burr in Sharpening

sharpening stones I use: www.woodbywright.com/tool-sug...
Sharpening system I use: • The Best Way To Sharpe...
Sharpening under the microscope: • Sharpening Systems and...
sharpening stones I use: www.woodbywright.com/tool-sug...
There are my mysteries and myths about the burr. Today I want to look at turning a but on a sharp edge. Do you need to turn a burr? How do you know when you have sharpened a burr? Is a but required for good sharpening?
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[@WoodByWrightHowTo]

Sharpening system I use: kzbin.info/www/bejne/p4u2fX56pNF2eLc Sharpening under the microscope: kzbin.info/www/bejne/mmKce5Kcmdmod7c Plates I use: www.woodbywright.com/tool-suggestions/sharpening

[@GizmoDuck_1860]

I say this not to boast, this is relevant. I hold two diplomas and a certificate of higher education in furniture making and design. I've been in college learning this for about 3/4 years, and I'm not young, I'm mid-late thirties, and *no one* has explained sharpening like this to me. Thank you for taking the time to share with us

[@ChaimbenKalman1]

Thirties, eh...wait until you try to figure this out in your 60's!

[@UserNameAnonymous]

I've been struggling with it for a couple years now. It's always discussed as being something so simple that it barely needed mentioning. It made me feel kinda stupid for having so much trouble. No youtuber has really gone into depth about it. This video gave me flashbacks to problems I've had, like "so THAT'S what I did wrong!" James's scientific-but-not-dogmatic approach is perfect for stuff like this. And he's awesome for answering a viewer question. A+ content.

[@nanettil]

Ahhaaa! Don't touch the flat until it is stroptime, just the bevel! Oh, boy, it makes so much sense. So many thanks, mr. Wright.

[@levilam522]

There are just simple things that are never explained by experts because they take them for granted that everyone should know this stuff... Thanks

[@Yupppi]

Oddly enough I've watched many knife sharpening info videos, about mechanics and geometry including burr, but somehow this felt like something clicked even though I supposedly knew this already. Left me feeling like I had gained a bit of knowledge that improves my sharpening in practice.

[@frankcaico9355]

Everyone else already said it but cant be overstated - even if you know how to sharpen fairly well, this is a GREAT explanation of whats going on! Absolutely essential if you want to figure out the best way to sharpen. You really broke it down well.

[@nickmastro9287]

I have watched so many videos on how to sharpen but your video boils it all down so that it is clear to understand. I always wondered why I sometimes don’t get a burr but yet the blade is sharp. In your video you clearly explain why that is and like you said, I don’t sweat over it anymore. Also after watching your other video on how to free-hand sharpen, I trained myself and now that is all I do. Thank you for sharing your knowledge.

[@andrewirvine6444]

Leaving the burr until it is worn away to a thin film is so obvious -but only after you explained it. This will save me loads of work. Thank you.

[@adrianpaterson9904]

Thank you for reminding us to keep it simple. I think it's all too easy to get obsessed with sharpening and go for that ultimate sharpness. But, in the end, it's all about getting it sharp enough as quickly as possible so that you can get on with what you're doing.

[@dereksmith2910]

In one of the books written by James Krenov, he discusses tool sharpening. Paul Sellers also has a video on sharpening plane irons. What I enjoy most about your videos is how you go the extra yards in explaining what is happening at the molecular level. Using a microscope to present the changes occurring at the chisel's edge is just great. Thank you.

[@kenny-anjanettehorn7722]

I was very thankful when James taught me about the “too big a burr”. Completely elevated my sharpening!

[@JamesBrown-yn7xr]

My first level college course the chipie taught the simplest quickest techniques which I hated. But in hindsight considering the audience was kids just starting in site building carpentry it was actually quite good. Sharpen (only 1 stone availiable) then when you get the flippy floppy burr (Cheap soft chisels). Then slice the chisel across the wood block holding the stones. This scoring across softwood would strip away the burr.

[@groggjoggarn]

These kind of videos are the reason I hold you in the highest regard amongst them online woodworkers. Thank you for sharing your insight and promoting understanding and reflection. I believe you just provided me the tools to understand some recent setbacks of mine. Cheers and thanks a lot!

[@hashidatackey8758]

7:14 this is the first time I realized that I had too thick of a burr. And was scratching the strop, thanks so much for explaining it to me might be able to get a better edge now!

[@flowleopard893]

The burr is always spoken about in passing. I appreciate this video for being the first that I have seen dedicated to the burr. I do believe this to be the most thorough explanation on KZbin, and it has saved me a lot of sharpening time in future. Thanks for the info!

[@richpeggyfranks490]

I'll jump on the bandwagon - this is the best explanation of the mechanics of sharpening I've ever seen. Like others, I've been woodworking for decades. I have sharpened my planes and chisels hundreds (thousands?) of times and have always been baffled why I would occasionally encounter an edge that needed to be redone. Or, after following my sharpening procedure, the edge was still too dull. I have a much better understanding of what's going on after watching your video. Thanks.

[@jimhyslop]

I got a new marking knife, and it had a HUGE burr on it. I thought I could take it off with the strop. Nope, I sliced the strop instead. Lesson learned!

[@ilikewaffles3689]

I've been sharpening for a few months now and can get consistently shaving sharp edges. But I learned quite a bit from this video simply because of the use of the microscope. I really wished you had included a microscope shot after stropping just to visualize the effects of the strop on the burr. Mainly to confirm that the burr is, in fact, being removed and the burr isn't just getting finer and finer. Nevertheless, your microscope shots and those from "the science of sharp" website have been truly enlightening. I especially appreciate your microscope video (as opposed to pictures). Thank you.

[@tommoeller7149]

I appreciate the message that sharpening to excess is ultimately a diminishing return on one's time investment. Certain celebrities recommend sharpening to such extremes as they hawk their incredibly expensive super fine grit stones. I believe that to be fundamentally unscrupulous. It makes me appreciate your honesty about what actually works, and why.

[@richardblackmore348]

Absolutely. The problem with super sharp is that by definition the edge is super fragile so after a few cuts with the tool the edge fractures and simply becomes sharp and you've wasted a lot of time. Personally I just use a very hard fine oil stone and a strop with honing compound. I get a nice burr in a few strokes which I take off with the strop, job done. Because it is so quick I can maintain the edge with frequent sharpening. I only use coarser stones or diamond plates or even a hand grinding wheel when I am restoring a blunt or chipped edge.

[@TomBuskey]

This is the first time I've seen sharpening explained by the state of the burr. It sounds like a good simple way to check how well you're sharpening. I'll pay more attention. Thanks

[@edualbergaria10]

I would love to see you meeting Rob cosman and doing the sharpening test with him.

[@nickhewett8815]

Great explanation. I would also add that applying too much pressure on the strop can bend or round off the microscopic edge you've just worked so hard for.

[@vercingetorix721]

Thanks for this. Trying to figure this stuff out on your own is frustrating and intimidating

[@jccote6059]

Clear no nonsense explanation

[@PatNetherlander]

Thank James. Very helpful. As always !

[@smtitmas]

I don't think I've ever heard an explanation of the burr quite like the one you just shared here. It was definitely a fresh approach with in depth reasoning. Good stuff, and it has widened my perspective on sharpening. Thxs for posting this.

[@jimbo2629]

Very informative. I learnt a lot. I’ve only been at it for 60 years.

[@KarlBunker]

Cool. Very clear explanation and nice clear microscope shots. It was neat seeing that burr actually bending back and forth under your finger.

[@kencarlile1212]

Very subtle gag, there before the final joke... :D

[@dcarrier14]

Excellent, I need to stop overthinking my process.

[@Snapshot3]

This is one of the best, most digestible sharpening videos ive seen.

[@aaronyoung8301]

I know chisels aren't the same as knives, and things get more complicated with knives and similar tools, but this does teach a lot more than what I've learned over years of learning and practicing whetstone sharpening. This goes in much more detail than what I've developed; the "you'll just know when you did it right" technique... which can get you in trouble at times.

[@williamang9649]

I understand now what's happening on microscopic, I can't say I wasn't being to hard on myself to learn sharpening but what's learned is learned I can take it easy now. I mean it's a constant reminder to be happy have have fun as it's what's most important but I always believe I must to things proper. I didn't give up and I learned but the cost is...I have a bunch of people worry about me 😅.

[@garetthoffman617]

If you want a really big visual of this - semi freese a block of sharp cheddar, the standard ones that are 3/.75/6 ish. Try to sharpen that on your grater like you would a plane blade. Usually you have a coarse and fine side as well to help. Youll get a cheese burr. Its actually helpful to me to see that to understand how to get rid of or deal w the burr

[@trentholmes1]

This is great info that should help a lot of people learn how to get a sharp edge.

[@stevelloyd897]

Big takeaway for me is that the shiny strip is the bur. I’ve been thinking that I don’t have the new edge right out to the tip. Going to save me a lot of time and steel.

[@MarkBenge]

gave me an aw hawww moment. when you said "this is the only time i touch the flat in my sharpening system" that makes so much sense. thanks

[@johnford7847]

Excellent extension of the basic "how to sharpen" type of videos. Worse "Dad Joke" than usual - if you've taken off the burr, you've de-burred. 😊 Thank you.

[@meatcreap]

This makes so much sense, yet I've never given this topic a second thought!

[@ared18t]

If you have a really small burr that comes off. You can feel it. It's something akin to a loss of friction.

[@MarkBenge]

i really appreciate your attention to detail. the micro shots really help. + love what you said at end. May the Burr be with you :-)

[@NickLuker]

As always, a nice, practical explanation and demonstration of contentious topic. However, 1 star for not breaking into the hit no-where-near Broadway song "The Stone Where it Happens" that Lin-Manuel ripped off for his little musical 😏

[@gunterbecker8528]

Well done mate and thanks for the help !

[@hubrigant]

Thank you. I can't wait for the spreadsheet.

[@JakeRaytheRounder]

I was just cutting in some bowties into some soft wood and going through this process before every new one. I like the if it slices softer wood I must've done something right for once attitude and try to repeat that.

[@danmichaud580]

This video was so much a learning experience for me. Learned something new today. TY.

[@MrMNRichardWright]

With your title and the heat of summer I was expecting a dry ice technic. Dad joke aside, Great explanation and logic of sharpening

[@punkrockviking]

This is extremely helpful! Thank you!

[@bretloucks3370]

Great explanation. It does freak me out a bit when you wildly gesticulate while holding the edge up close to your moving hand. Sometimes when working with chisels, a mysterious cut will appear on one of my fingers. I could swear I never touched the edge, but I can’t deny the blood!

[@WoodByWrightHowTo]

That's the fun of working with a camera it compresses the field and it makes everything look like it's closer than it is.

[@Kathyskollectables]

The levels of steel are new to me. I guess I never really paid that close of attention to it. Sharpened my chisels last year and I do recall the burr being quite large. The set I own is a stanley set. Very inexpensive but for now they work.

[@richardnelesen3020]

Thanks for making sense of the burr, and how its size matters. I have a better understanding of why my sharp is inconsistent.

[@SimonWillig]

I like your practical approach: enough is enough - don't go crazy. There is enough craziness in the world😊. Thank you!

[@neilhawkins1]

I still use a honing guide but aim to spend a day free hand sharpening on my inferior chisels to see if it’s something I can do.Yourself,Paul Sellers and Rob Cosman can’t be wrong.I thank you for your educational efforts in spreading the gospel of hand tool woodworking.

[@WoodByWrightHowTo]

Freehand sharpening is a skill that takes time to learn, but once you put in the effort it is amazing how east sharpening becomes.

[@kimmosaarinen2780]

@@WoodByWrightHowTo Time to master perhaps but easy to start. I started freehand sharpening right away when I got my tools some year ago. Old and used but good tools, some cheap metaldiamondstone thingys and ta-daa, soon I got sharp chisels, planes and whatnot. You, Paul Sellers, Rob Cosman, Rex Krueger and some other hand tool channels have been good teachers and source of inspiration for many things.

[@JBuck-cu7xd]

Best video on sharpening I have ever seen! Thank you James. You’ve elevated my understanding on what is happening on a molecular level. This will change my technique for sure.

[@andhaskins]

Understanding steel through how it reacts and creates a burr was super helpful and will tell me more about the steel im personally using, so thanks!!

[@JeanMinutile]

Great video as always, I knew the burr was important most sharpening videos talk about it but few are going to this level of detail and really explain what is a good burr and how it leads to a better edge. Once again thanks for sharing your knowledge 😉

[@robjackson3323]

Thanks for the clarification. It came at just the right time as in the process of sharpening my new chisels

[@richs5422]

Thanks, these are good details to know. I'm getting there with sharpening, but am not great yet. This will likely help.

[@giveemtheboot5123]

Excellent description. I am going to try this approach

[@kennethbezanson4266]

Excellent detailed explanation. The difference when you ran your finger along the edge under microscope was very beneficial!

[@skippylippy547]

Thank you! I learned a lot here.

[@adriftandatpeace]

Great explanation. This is similar to Brian Boggs philosophy on sharpening, though his approach is to avoid creating a bur at all.

[@JamesSmith-su3oz]

Over the top video. This is the first-time I have found a simple explanation of two planes that come together. Thanks.

[@christopherharrison6724]

Very clear precise description

[@michaelthys4000]

This is a great video. Talking about the burr and how to get rid of it by sharpening the point really helps to explain what we are trying to do and what to feel and look for. One of your best.

[@pablolichtig2536]

Thanks! It was way more interesting than I expected

[@user-ht3wt1ew4v]

Hi from South Africa

[@emoisit]

Thank you. That explains some things I was seeing but didn't understand yet. Keep the great videos coming.

[@jackson2uk]

Great explanation, thank you 🎉

[@hassanal-mosawi4235]

Thanks for sharing that!

[@stufarnham]

You answered a question that has been bugging me for years. Some KZbin sharpening gurus remove the burr at esch step, and some at the end. No one ever explained why; i suspect they were just repeating what they were taught. I was taught to remove it at each step, and by golly Imdid. Your explanation makes sense to me, and I am going to change my evil ways and see if it makes a difference.

[@faramund9865]

Thanks for sharing your knowledge and the nice views with the microscope!

[@billmoody9736]

Really good video - thank you

[@warrenmunn3224]

We've got plenty of Burr's here at the moment, frosts the last week so very Brrrr

[@MCsCreations]

Really excellent tips, James! Thanks a bunch! 😃 Stay safe there with your family! 🖖😊

[@jabis1337]

That was awesome man

[@pekkaoksala6480]

Wau. I learned a lot with this. I thank You!

[@JuanRivera-wm2um]

Excellent research and presentation.

[@pitsnipe5559]

Excellent tutorial on practical sharpening.

[@joansmith2169]

Well done, JW.

[@Coolride1000]

Great video

[@daynerogers8133]

You rock man, advice as usual :)

[@ssrattus]

Thanks James!

[@stanp1104]

Great explanation. I learned allot.

[@johnpankow2387]

Well said!

[@MrDNG55]

Useful information, thanks

[@AllanMacMillan]

Your technique really gives you an edge. |I loved the microscope shots, it's fun to see the movement I've been able to feel before, but couldn't ever see.

[@desertTooHot]

Huh the knife sharpener I have specifically says to do both sides of the knife with the same grit before moving on but I do really like your explanation on doing it one side at a time. Will try that next time I sharpen my marking knife.

[@WoodByWrightHowTo]

With a knife you need to do both sides as it has two bevels. You need to keep the cutting edge in the middle of the blade. But with a chisel there is only one bevel.

[@desertTooHot]

@@WoodByWrightHowTo ohhhhhh I see

[@bryanreid4932]

Great vid James, made me think I may have been over sharpening, will give this a try. Thanks.

[@sneezingfrog]

Best explanation I've seen on this topic.

[@revrinn1324]

I really found this helpful. Thank you

[@rymegkasri]

Thanks for the video! Interesting as always.

[@professor62]

EXCELLENT vid, James! Has a lot of helpful info. In fact, it strikes me that this could become a classic how-to-sharpen video. Thank you very much!

[@imcg]

Thanks 👍

[@BillHannah]

Thanks for this! Helps explain what I was finding with inconsistent sharpness... I was making the burr too big on the course stone. This should really help me get a better edge.

[@davidegerton-warburton1311]

Thanks James, Great Video! 👌 This will help my sharpening technique a lot. I had a problem with some of my plane blades last week as I was breaking the bur off on every grit.

[@theeddorian]

One consideration that affects how I deal with the burr and the chisel back is my own set up which is a plywood box I made to suspend a water stone in. These days I use diamond plates, but the same box. Because it is elevated I have good access to both faces of the chisel. So, I generally do the bevel until I feel the burr - or wire edge . Then I flip it, lay about an inch of the back on the stone, and with two or three strokes remove the burr. Then I swap out the stone for the next, and repeat. I strop it with the strop (home made) mounted on the same box. Essentially the materials and end results are identical. The set up makes the difference. I might spend perhaps 15 seconds longer per stone, and stropping would be a wash. It has always been easier to do both faces. I realized watching this that if I used a set up like yours (or Paul Sellers or Stumpy Nubs), I would be doing it exactly the way you show. I think I got the idea for my box reading something by Ian Kirby.

[@adelheidsnel5171]

Yep. This is IT🥂

[@dpmeyer4867]

thanks

[@robertweldon7909]

My question is; when does this process stop being productive and become obsessive? I understand wanting clean cuts, but quite a bit of chisel work is across the grain of the wood, does this require having razor+ sharpness? I would think that if you demanded razor+ sharpness, you would be spending most of your time making the chisel sharp than doing the work. Very informative. You have explained this very well.

[@ourtube4266]

I think it’s about compartmentalizing your efforts. You sharpen to a razor edge because you already got out your stones and you want to make the most of that setup time. Then you get a bit more use out of it until it’s dull enough to justify another sharpening.

[@imortaldeadead]

Another sharp video 🎉

[@bobbenzuly7893]

As always, another interesting and helpful video. James, do you think there's value in doing a video on how the return stroke of a plane affects the cutting edge? Lift the plane off the work, drag it back on its sole, drag it back on its toe, etc.?

[@WoodByWrightHowTo]

I did a video on that and it basically makes no difference at all.