How to deburr a knife when you are sharpening it

Рет қаралды 17,153

4 жыл бұрын

Professional knife sharpener Matt Hendricks from The Sharpening Guy LLC shows you how to remove the burr from a knife when you are sharpening it.
TheSharpeningGuy.com

Пікірлер: 15

@jgwentworthh 6 ай бұрын

Great video, super handy technique with the wood for deburring.

@TheSharpeningGuy 6 ай бұрын

Thanks. I’m glad you found it helpful.

@flitdek 10 күн бұрын

You seem to be holding a different angle while de Burring then when creating the burr. So do I need to hold a steeper angle de Burring then when sharpening?

@Andrew8885W 2 ай бұрын

Thanks mate 👍

@Darnokk15 Ай бұрын

What grit is the finishing stone?

@Markkus12 3 ай бұрын

Better to pull the edge through the end grain of the wood. Thanks for the vid!

@TheSharpeningGuy 3 ай бұрын

I’ve tested it both ways, and at least when using a softwood like I am, I actually find the pulling the edge through the wood cross grain works better.

@rastos6992 11 ай бұрын

pekná práca

@TheSharpeningGuy 11 ай бұрын

Thanks!

@jordanjohnson7266 5 ай бұрын

What knives do you use for experimenting?

@HavenUpsurge 11 ай бұрын

Great video! I have a noob question, I just learned to create and feel for a burr. I am using a shapton 1k on carbon and stainless. I tried a few different methods of deburring. Single strokes on 1k, single strokes on strop and single strokes on a honing rod. For whatever reason, the honing rod seemed to work best for me and cut paper the best. I’m tempted to keep doing this sense it’s works best from what I’ve tried, but I have a feeling it’s not correct, sense no one else does it. Could you explain why it’s not correct? I’m off to try your deburr methods now.

@TheSharpeningGuy 11 ай бұрын

You can definitely take the burr off with a ceramic rod. I’ve done that before myself. The methods I showed here will leave you with a sharper and longer lasting edge, but they also take a bit more work to learn how to do well vs using a ceramic rod.

@paulyoder865 8 ай бұрын

I just finished sharpening a knife and discovered using a diamond rod worked better than the diamond plate. I deburred (stropped) on my leather belt, but a fine ceramic rod works well too. I think whether it’s a rod or a stone doesn’t matter so long as it works for you. The key is which one helps you maintain your sharpening angle and gets you results faster. Having to keep working at it is time consuming but beneficial to discover the method that works for you. A carbide V sharpener should only be used to recut a severely damaged edge because it removes too much metal for regular sharpening.