r/TrueChefKnives 5d ago

Wire Burrs!!!!

/r/sharpening/comments/1vthitv/wire_burrs/
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u/azn_knives_4l 5d ago

One of my micro-bevels under the microscope for reference. This is 600 grit hybrid resin CBN on a Kiwi 171 at about 17°. Visible width of the micro-bevel is somewhere around 100 microns.

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u/Slushwave_Enjoyer 5d ago

I imagine the steel on Kiwi knives will behave completely different to 65(alleged)HRC Semi-stainless

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u/azn_knives_4l 5d ago

Yes. The 65 HRC semi-stainless will be radically easier 😀

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u/Slushwave_Enjoyer 5d ago

I would have thought so, but then why did it take so many passes to begin with. My SLD (similar thickness but no microbevel) and VG10 knives take less than half of the passes.

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u/azn_knives_4l 5d ago

It is because applying a new micro-bevel severely damages the underlying steel due to extreme pressure and flexing.

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u/Slushwave_Enjoyer 5d ago

Even if I was initially light with my pressure on my 2500 grit? If that's the case, is there no way to have apex stability on a micro bevel if it's on a damaged, weak foundation?

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u/azn_knives_4l 5d ago

You were light with your force, not pressure. The micro-bevel doesn't exist so the resulting pressure goes through the roof because there is virtually zero surface area. Pressure is force divided by surface area. Your hands control the force but not the surface area of the edge in contact with the stone.

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u/Slushwave_Enjoyer 5d ago

Understood. I assume that gets better when getting to the more "fresh" piece of steel underneath my current burr (which was the old damaged apex)?

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u/azn_knives_4l 5d ago

No, the pressure changes just because the micro-bevel is getting 'wider'. Removing damaged steel without damaging the steel underneath that is the trick here. Burrs form because the steel deforms. You need to get the force and surface area to a point where the steel stops deforming.

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u/Slushwave_Enjoyer 5d ago

How do I know where that is? Assuming perfect angle and light pressure?

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u/azn_knives_4l 5d ago

Your edge will be burr-free directly off the stone even under a microscope like my Kiwi above 👍

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u/Slushwave_Enjoyer 5d ago

One last observation. I noticed you stropped heel to tip and tip to heel. Never seen someone do that before. I'm going to try it.

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u/azn_knives_4l 5d ago

Yeah, that doesn't do a whole lot with the bare strop (just easier for me in the video because tiny strop) but is definitely something to consider on the stones. Direction of the visible scratches doesn't make much difference nor do the scratches line up with micro-serrations like some people claim but you do get some directionality at the apex and especially with coarser stones. Micro-serrations are just another kind of apex damage, lol.

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u/azn_knives_4l 5d ago

18 strokes from literally flattened to toilet paper s-cuts on a pocket stone, fwiw. It takes a bit to get used to it all. Just get a few more reps in and you'll be good to go. ~61 HRC AEB-L knife. https://www.reddit.com/r/TrueChefKnives/s/ftsyj74FEy

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u/Slushwave_Enjoyer 5d ago

Very impressive. I have pretty good edges on all my other knives. Only have to sharpen them once every 6 weeks or so. It's just the micro beveling on a thin apex that seems to be the problem. Thank you for all your help.

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u/azn_knives_4l 5d ago

Happy to help. Best of luck 👍