not getting a burr...

Discussion in 'Cooking Knife Reviews' started by mrshapiro, Dec 23, 2013.

  1. mrshapiro

    mrshapiro

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    Sous Chef
    Hello all.
    I am sharpening my knife on a king 1000\6000 stone..while im on 1000 sharpening im not getting any burr at all...what can be the problem??? 
     
  2. mike9

    mike9

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    What brand of knife is it?
     
  3. simar

    simar

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    At home cook
    How are you checking for the burr, and what angle are you sharpening at?
     
  4. mhpr262

    mhpr262

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    I Just Like Food
    Use the magic marker method to find out what you are actually grinding away, my guess is you are grinding at a shallower angle than your current bevel. Nothing wrong with that but it does take a lot longer.
     
  5. knifesavers

    knifesavers

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    Aside from the other points raised, depending how dull it had gotten and any other edge issues a coarser stage may be needed.

    I carry a 220 and 400 grit Gesshin and they do get a lot of use for thinning or on very dull or damaged blades.

    Jim