Learn How To Sharpen: Episode 15 - Removing A Burr
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- Опубликовано: 21 окт 2024
- UPDATE 2/19/2014
Thanks for all your support. Key members who work on producing our RUclips videos are currently working on other Korin projects to serve our valued customers even better. We love coming out with new videos and will be back after those urgent projects are done.
Video request sent in by David Smith (RUclips user name).
Question by David Smith was how to remove a burr from a sharpened knife.
For any viewers who would like us to cover a particular video sharpening topic, please post them in the comments or send us a message.
Products used in this video:
Medium stone: www.korin.com/...
Kitayama Fine Stone #8000: www.korin.com/...
Your the only person that has answered that question on how to remove the burr
I have watch all of your how to video and really enjoyed how you done them and they help me to see that I need new glasses to see what my knife is telling me Thank You
Job Well Done
thanks a lot the explanation is precise and short
Hands-down this is the best tutorial.
I just came across this series and I REALLY love it. I've been looking for an instructional for a long time.Very, very good! Keep'um coming.
I hope you make an episode on usubas real soon. I would also like to hear more about the most common mistakes people do (then maybe I can find out why I'm not able to produce a durable edge on my nakiri). Other topics that comes to mind are wire edges, restoring severely chipped blades and maybe some advanced techniques (so far all the vids have featured "basic techniques).
In addition to the stropping, I pass it through a piece of cork a few times. I am able to see the black residue/burr build up on the cork, and eventually it pulls through clean. Is this ok, or should I skip the cork?
Sharpening a knife so that it is as sharp as it can be will come with practice. Also, using a finishing stone with the proper technique is key.
When doing the single passes, did you raise the angle slightly like in the advanced video? Thank you!
Wow, after watching some of your videos and learning a lot I tried to sharpen my mom's cheap knife (I think it was less than 10 dollars).
I didn't know that I could take a blade so dull and transform it in something usefull! I also did a microbevel and I think it worked, wasn't that easy but it wasn't as hard as I thought it would be 😅
Anyways, thanks for all the tips :)
I've been really trying to learn how to sharpen using your stones and your traditional techniques. However I've had a lot of trouble keeping my angles consistent - especially on the face of the knife. Have u any tips to maintain angles on the backstroke for a righty?
Dear Vincent. One thing I missed: When using a fine stone after the medium stone, do I need to remove the burr with the medium stone before going to the fine stone, OR... do I use the fine stone to remove the burr created on the medium and stone.
Very beautiful video, I watched them all. Can you explain how to sharp a double bevel nakiri knife, please? Thank you very much.
oh, I gotta try this. thanks for the video. holy, it's 10 years old video. That's crazy.
10 years later he did not age at all
@@michaelfromstatefarm81 lmao
Love your videos. Keep the great work, I'm learning a lot.
Thanks for the video response Vincent!
I have seen people run their knife through a piece of wood, at 90 degrees. What do you think of this method and do you ever use it? Somebody mentioned he uses this method to also remove a "wire edge". Will your method on the stone work for this? How do you know if you have a wire edge vs a bur?
Hi David, I've seen that as well but i don't think its a good idea to run it through wood since it probably can damage the knife if done incorrectly. however, i have never tried this method.
Is there any reason when I do both a polish and strop that my (I've heard this term from another channel about sharpening knives) apex is not being removed and when I test the sharpness with a piece of paper it will roll to one side and cause a burr and I have to continue to try and remove it with either the stone or strop and if I get it to be removed the knife almost seems not as sharp before the roll/burr appeared?
Little back story of the knives, they are cheaper kitchen knives and some are quite old. I want to learn how to sharpen and maintain a knife or knife set before we go out and buy some nicer knives and ruin the edges beyond safe use.
Hi guys!!
First I just want to say thanks for all the great how to videos.
I do however have a request.
I own a suisin hayate takobiki.
Can you show me how to properly sharpen the tip of this knife..
Thank you, and ill be visiting you guys soon..
Hi Jason, thank you for your request. Our video shooting is on hiatus at the moment, however we will look into your request. Only knife sharpener Mr. Sugai is able to sharpen traditional Japanese knives. We'll see if Mr. Sugai can do a video on your topic. btw, you have great taste, the Suisin Hayate is a fantastic knife.
nice kimono!, but wauw i bought the king kw 65, tbh the 1000grit side is very corrosive and 6000side is pretty hard stone and glass like, i sharpened like you said could shave with knife but not push cut paper and paper very clean cuts, i stropped it on newspaper and wauw its now razor sharp!
Again excellent. When do you graduate from sharpening in one direction and lifting the edge to not lifting the edge and sharpening in both directions?
You want to always apply pressure in one direction. When you are using a finishing stone you can apply pressure in both directions since you are going to be applying very little pressure.
Great video
news paper will work but it also can have some grit on it allowing it scratch the edge like a stone causing it to dull the blade.
Where can I get a sharpening stone like that?
Thanks for the help. I think its ironic you are in Japanese dress, like sharpening is akin to a martial art.... Since the information you give is excellent, but my sharpening skills are still only slowly improving with hours and hours of practise. Even with the best information, I need to spend many hours at a stone to really get to grips with it.
Thanks to you I realised today that the sharpening angle is about the knife .... not some 15degree fixed angle. Im getting better. Very helpful series of videos, and you make it look very easy through practise.
+TheWtfnonamez Thank you for the kind words. Vincent is away until the end of the month, but we will pass along the message to him. And yes, much like learning a musical instrument, sharpening takes years of practice to even become adequate.
+Korin Knives Thanks for your response. And yes, it is like a musical instrument. People who have done it for years make it look so easy with every stroke. I have to admit that Im enjoying practising, and very grateful for the information Ive found on this channel.
Are you using any compound on the strop?
Thank you for this, really good tip and saves having to strop! Now I just do this and it takes 30 seconds
a "meat cleaver" (heavy an thick), an a ulu blade (or a very pronounced curved blade ) tutorial would be my request. think you guys do a very good job there an your service was spot on an professional
Where I can buy budget leather stroping? What brand?
Thank you
Can you do a video on proper use of the nagura stone? I had seen the 8000 grit stone you use comes with one but I didnt see you actually use the nagura stone so is it not really needed and im not to sure what im supposed to use it for other than cleaning my stone but I heard it is really ment to work up a slurry?
Mike Brank Hi Mike, thank you for your request. We just shot a video on how to use a nagura stone. It'll be posted up soon.
Great, thank you.
I have a problem with sharpening blades that have a pronounced curve in the blade. Seems like have a problem keeping the edge defined with no facets just above the edge. Any suggestions?
The best suggestion i can give you is to make sure your wrist is very steady. The problem you speak of is usually caused by your wrist wobbling regardless of the shape of the knife
The lack of care for scratch pattern direction is frustrating
Why using higher grit stone tho, when we can just strop ?
All edges have their place
I can get my knife to paper cutting sharp but not shaving sharp yet, I will try this.
This web series is great! I hope you guys start producing videos again soon. As for a request, although it isn't a Japanese or European knife, I'd love to see the correct technique of how to sharpen a Chinese style cleaver.
His name is just a trip. It took me to three different countries lol
Is this the same way you remove a burr on a chinese vegetable cleaver (cai dao)?
Hi! Can I ask where you purchased that leather strop?
Hi Chipzaroy, our sharpener Mr Sugai imports them from Japan, but it's something that can be purchased anywhere online in the states. I did hear from Mr Sugai that he wants to develop a leather strop for Korin to carry.
Did you remove the video on fixing a chip in your knives ?
Christopher Kong Hi Christopher, thank you for watching. Our video on fixing a chipped knife is in episode 8 about rough stones. ruclips.net/video/xEgxfLfpb34/видео.html
is burr bent metal, or the shavings off the edge?
DaxterbeerGMS… it's bent metal that eventually gets pushed over to the side opposite the one you just sharpened. The best way to remove a burr is widely debated, as is whether you should form a burr at all.
Can you shapen a Damascus Skinner knife
Is it necessary to apply green compound on the leather strop?
Hi MasterofPlay7, thank you for watching. Applying the compound will help polish the knife, but it's not necessary.
I heard from cliff stamp, that we should not aim for creating a burr at all... :)
After stropping on my stone I normally run it through a endgrain bamboo block a few times.
Then finish if with some final stropping strokes
Woof. Do Not Do This. Endgrain bamboo is super hard and will seriously dull your edge even as a cutting board. Definitely wouldn't deburr with it.
Can you please make a video on how to sharp a nakiri?
Thank you for your request Gera. Some key members who product our RUclips video are currently working on other Korin products. I'm taking note of your nakiri request and will add that in our future videos. We will restart our videos again soon. Thank you for your patience.
How do you sharpening a Meat cutting knife
What does apexing a knife mean???
Hi Val, thank you for your question. I believe apex refers to the Apex knife sharpening kit.
thanks helped me alot :D
leather strop has two sides, one side is course but sofe, while the other side is fine but harder, so which side should strop first?
i heard that the hard side is wear barbers puts green cream and the smooth fine side is the ultimate finish. I always only do the finishing side and it's has good results. If you want quick finish on a quick sharpennig you can use the butcher's tool ( a long iron blade )
That is better way than u to Deburr. Easy fast pro!
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