Burr formation - so simple and yet so important

A simple (but crucial) aspect of successful sharpening is being stubborn and consistent in ensuring a complete burr has formed before moving up through your grit progression. A few simple points and lessons are shared here..

[@ells9585]

I found this video fascinating. As a chef with many years of experience with commercially sharpened knives. I have always womdered about the process. Im curious as to the placement of the clamp. Have you considered or why dont you sharpen tip to bolster. Wpupdnt the direction of the grind allow for a better pushing or thrust slice rather than a shraped drawing slice? Also shouldnt the end of the grind be at the bolster rather than the tip. The less likely part to meet the product rather than the most likely? Just curious thanks.

[@greatedgeltd]

Thank you - no problem at all to go tip to bolster. It’s a more advanced technique because (with a Tormek) you have to know exactly how much to lift the handle before you make contact with the grinding wheel to preserve your intended angle. Going heel to tip allows you to lift the handle progressively as you move through the curved part, meaning it’s easier to see just how far to go.
I’ve never noticed an effect of the sharpening being less good/smooth where the grinding ends… Maybe something to look into!
Thanks for watching.

[@dannydanielson9257]

Some great advise and pointers thank you!