I recently finished reading An Edge in the Kitchen after getting a Norton 1000/4000 water stone. I made my first attempt at sharpening my Henckles 8" knife and for the life of me do not think I created a burr. I thought maybe the knife had been dulled down too far and need to create a new edge but still no luck after several passes. I then tried on my Messermeister boning knife, which is a much newer knife and not used as much, but I still dont feel like I created a burr. Is the burr obvious and hard to miss or something much more subtler? I'm thinking of getting a Forschner are just starting from scratch and learn on a new knofe. Any advice is greatly appreciated.