Sharpening, finally beat the mad honking VG10 burr

Discussion in 'Cooking Knife Reviews' started by rick alan, Aug 5, 2014.

  1. rick alan

    rick alan

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    After numerous unsuccessful attempts, and the use of several otherwise effective techniques, at removing the ridiculously large and tenacious burr my shun knife would produce I finally made it succumb. 

    I did what I really thought I should have done from the beginning but felt would not leave the best edge.  I raised the burr at a very acute angle then, flipping the knife over I used exclusively into-the-edge strokes while raising the angle very slightly.  Did this on 1K and 6K stones, then finished with a few passes on my fine Arkansas. 

    Not as sharp as I'd like but still sharper than blades of ordinary stainless.  I'll do better next time.  It's really only the last inch of the blade that gives the problem, but as a steak knife I need the sharp there.

    Ah but I think what I really need is a new steak knife.

    Rick
     
  2. rick alan

    rick alan

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    Naw actually the burr was hanging-hair sharp, till it would fold over on the first real cut.  With the way it would cut hair it was almost sad to lose it.

    What I did is essentially is to create a micro-bevel, I essentially MB'd the burr away.  Drew the burr at about 8deg to begin with the 1K, then incrementally tilted up from there.  No stopping motions on the micro-beveling part, I wanted to catch the burr good while it was bent toward the stone.  It cut up a crusty steak with no sign of a burr still there to fold over.

    From where it is now I might be able to get good results using a CBN loaded strop, I have been thinking about purchasing some materials.

    Rick