Are you selling undetected Micro Burrs to your customers? My journey to deliver burr free knives.
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- เผยแพร่เมื่อ 4 ก.ค. 2024
- I used a technique to remove the most elusive burr. The Micro Burr. Seeing or feeling may be hard to do. This video shows how I collected the info to deliver sharper knives, without any Micro Burrs left behind. It's like walking a very thin line.
(UPDATE)- I've been having my restaurant chefs stop by and let me know that the last time I sharpened their knives they were way better, And to keep it up.
PG is back! Thanks for sharing, as always. ❤ Matt and Ryan are amazing sharpeners and have both helped me a lot.
Knife Grinders Australia - everything you need to know about the burr and how to remove it. When I started my practice, it was based on your videos, Curry Custom Cutlery, and Vadim’s videos. Thanks to Vadim’s book, I didn’t wander in the dark and knew exactly what I needed to do and what exactly I was faced with in the process of work.
I came here to say this. Before Vadim passed I had the pleasure of emailing with him about his work and started with his tools. Both Matt and Ryan have been kind enough to speak with me over the phone to answer questions. What a great community of people we have to learn from.
I’ve been thinking the same.
What an honest and beautiful video
I started a knife sharpening business a year ago. Thank you for sharing your ideas and helping me learn a ton. All the best!
Great video Pete. Matt Hendricks is a true professional, my feeling is he's one of the best. He's has helped me beyond measure. And you also Pete. Thanks bro!
Great video, Pete! Keep them coming. Always learn something from you.
Great video, Pete! Let me start by saying yours is one of my favorite knife/sharpening channels on youtube. I love your humility and candor! To learn you must always have a beginner's mindset. I'm a chef that's been sharpening seriously for a bit over 20 years. At first I was just trying to match the edge the knife had when it was new, but with time and practice I taking new knives and making them sharper. Eventually I began doing it on the side, especially "opening" Japanese knives. Lots of folks think of sharpening as an art but IMO it's 90% science. The digital microscope is such a wonderful tool! It really helps to see what you're doing. It's been fantastic watching your videos as you refine your process. After decades of doing sharpening as a side gig, I'm seriously contemplating hanging out my shingle to do it if not full time, more serious part time.
At any rate, if you haven't tried it yet I have two suggestions. The first is rock hard felt. It's great for deburring! Second, if you don't create a big burr you don't need to remove a big burr.😉 If you hang out on the forums and various social media you'll hear about the concept of "sneaking up on the burr." It's super fast to sharpen on wheels or belts but just blasting the blade til you have a huge honkin' burr but that's the lazy way. A burr you can just barely feel is still apexed properly but you don't get all the work hardening of the edge. This results in a longer lasting edge.
Again, thanks for a very useful video! I can't wait to see how your customers respond to the new regimen.
Thanks for your comments. I talked to my wife about the high response rates I get. Trying to figure out what exactly its appeal? Example-when I contacted matt Hendricks, he said he was a big fan. I have zero amount of information he needs. What would he watch my videos for? What is it???
So thanks for your comment on this question.
Customers have already chimed in. At least the frequent flyers. Sadly I noticed they didn’t come as often. Edges are lasting longer.
Felt wheel-I used a rock hard wheel.
I’m suspecting I need to adjust my technique. The micro scope will be necessary. I’ll video the process. And show the simple but kickass knife holder I made.
@@FREEHAND.WETGRINDER "Customers have already chimed in. At least the frequent flyers. Sadly I noticed they didn’t come as often. Edges are lasting longer. "
This is the interesting misalignment of incentives of knife sharpening. To a certain extent, as a professional doing a job for an income, it benefits you to have LOW edge retention. Of course, not so low as to cause alarm.
BUT you're choosing to maximize edge retention. Why???
I have a feeling the answer here will inform why Matt Hendricks follows your channel.
I think you have the same kind of appeal that Anthony Bourdain had. I revere guys like Thomas Keller and Heston Blumenthal but it's hard to really relate to them. They're figures on Olympus, they don't seem like real guys. Bourdain seemed like a real dude, a normal fella you might have a beer with after work. You have that "everyman" appeal, being a fella that just "fell into" a second career and learned it on your own. Long before youtube I just had to stumble along trying stuff til it worked! I like that you seem to take an experimental but evidence based approach combined with a very high level of DIY skill that must have served you well in Hollywood.@@FREEHAND.WETGRINDER
FWIW, a felt wheel is great but just a hard block to run the edge through work very well, too. It doesn't take a long time, something important if you're trying to make money. At any rate, your longer lasting edges my delay repeat visits but word of mouth should eventually make up for it.
Nice video, very humble personality. I found your video because I was doing repeated searches for "microscope" "knife" "blade" "edge". I am trying to decide which digital microscope to get for looking at a knife edge for analysis. If you end up doing a video presentation on any gear, I recommend you put in the brand and model number in your title. Example, Andonstar AD249S-P. The reasoning is, if I am searching amazon for a andonstar, or digital microscope, a LOT will come up and there are just so many models. So I will start doing TH-cam searches on specific model to see if anyone has done a video, specifically in relations to knife sharpening. So if you did a video, "Andonstar AD249S-P Digital Microscope for Knife Blade Edge Sharpening". You are going to get a LOT of views.
Great video, Pete! What an incredible educational journey you went on! Thank you for all this awesome information.
Really awesome video! Thank you
Thank you for this video. Liked it a lot.
Thx. A follow up is planned but haven’t had time yet.
Nice info..
I just did a review on one of my favorite knives and talked about this very subject . Micro burs.
Especially with higher grade stainless steel, you cannot see them and it causes people to hate certain knives or to give up.
GREAT CHANNEL !
I am anxiously waiting for your next video demonstrating what step/equipment your missing/adding.
It’s still evolving. It’s not set but I’m thinking the next video is going to be the laser jig for very accurate freehand sharpening or perhaps the automatic water misting device cuttermaster is sending me.
I'm sure either video will be great. I have looked over the 2 models from Cuttermaster and find myself going back and forth on which model I like best. I'm curious to find out why you choose the model you did??? I like the water trough and lower RPM availability of the Knife Maker model. And In turn, I also like the higher RPM availability of the Knife Sharpener model, but I wish it was able to go lower than 200 rpm's much like my tormek. Any thoughts?@@FREEHAND.WETGRINDER
Over at "Never a Dull Moment", there is a two part video with Hap Stanley going through his Nano Hone system where he talks a LOT, I mean a LOT about the burr.
Pete I love watching your videos and like another fan said I have to repeat him in appreciating your learning attitude and candor. The only way we ever get better at anything is by figuring out what we do wrong and with some added knowledge, get better. I am just a huge knife fan and hobby sharpener for myself, but at some point if I learn what you guys are putting out in your videos of the geometry of the blades and sharpening processes well enough, maybe one day could do it on the side. Keep doing what you are doing and congrats on the new equipment. If you haven’t already done so, could you share what microscope you are using and where you got it as well as the other new tools in this video? Thanks so much!
I’ve been busy but a microscope video is in the works. Thx for the compliment.
Thanks for your great videos. 🇦🇺👴🏻
You sharpen my knives a while back you did a great job to this day. I still brag about you, but you moved a little farther away to a different farmers market. Where are you located now?
Atwater Village, Burbank farmers & Culver City. Are you in Simi Valley?
Way back when used to go to San Gabriel
Monrovia street fair?
The burr you have is a wire burr. The best thing to use is a 10" paper wheel rub a paste of mineral oil mixed with chromium oxide 1-1 mixture. Run the wheel @ 1400-1600 rpm for sharper and 2200 for mirro polish. I stay consistent with a 50-80 bess score on all my knifes that I send out with a 24degree bevel that allows for maximum durabilty and sharpness.
Good scores. My goal is to refine my system so it's consistent and get my fingers to feel the smallest burr. I check the edge and can't feel anything but testing shows something is wrong Levi strop 2 passes and Im good. Having only 60 sec average time I need to get better consistency. The microscope will tell me what step is the problem.
I really like you demeanor and candor. I too struggle with the same issues you have and am seemingly on a similar early learning curve as you once experienced. Could you provide a reference to that (east coast?) sharpening class/school you wish you could have attended?
Ryan Swanson at district cutlery. In Washington.
Eventually I’ll get to a follow up. I’ve improved quite a bit.
As to burr removal, look at how your prepping before you do your burr removal step. In other words weaken the burr better. I was at 250-ish on the Bess tester now I’m 150-95. I need to get more consistent though.
Good luck
What is that monitor system? I am legally blind and that would help me out a lot.
Amazon sells them it was $256. And the screen is very good. Just pick one that has 3 lenses. Less distorshon.
love the topic Pete!! what's the name and model of your new microscope?
Stand by for a vid of the unit and the simple to make knife holder. amazon has both items.
I really appreciate your videos and commend your search to improve your process after doing professionally for so many years already. I haven't been doing it as long as you, but the thing that helped me in final burr removal was a clean denim strop at the end. A pant leg from an old pair of jeans. However, I keep expirementing and keep trying to get better and more consistent results. I'm about where you are. Usually around 110-130. Sometime a little lower and somethime a little higher. Still no where close to Matt or Ryan. I'm not too far from Matt and hope to make it up there someday.
Denim has indeed been added. Bess is about the same too. Im shooting for more consistent results. If I thinned more I’d get better Bess numbers.
Thanks for your insight. Are you going to post links to the new equipment? I might try a microscope someday.
Nice video! Subbed!
Have you seen the Knife Grinders Australia series on burrs and how he (RIP) minimizes? He's got a full book on burrs still available on PDF.
I have. But haven't seen the book. The problem is applying what is said. Not saying my video gave the final solution, just my journey and a thanks for those who helped guide me.
I just started watching your videos and I think they are great, because you are honest and straight forward. As a person that simply likes to do things well (not as a business), here are my thoughts...I can't see you having the time to spend in removing those micro burrs to the tenths degree?
When you are out there on the business and you have to sharpen lets say 50+ knifes, how would you have enough time for this?
So are you doing this for maybe those few customers that bring you super expensive knifes and expect that level of perfection?
Personally I have sharpened a knife to that level on my "Edge Pro" Professional (not the Apex version). Yes, you can see your reflection in the edge. Yes it shaves your hair of your arm without any grabbing at all. But it took hours to get it to that level and was done purely to see if I "could" do it.
It's not a practical knife as the super razor sharp edge wouldn't last long.
I got onto your videos as I have a Tormek T8 on the way and yours were one the videos that popped up when doing a search on You Tube.
Very enjoyable. Keep them coming (when you have time) :-)
You got it right. I do take an extra minute when the knife has great steel. I sometimes break out the Bess to see how I did. I’m planning on the follow up video but elderly parents are taking up all the spare time.
The key to removing the micro burr is done when you’re doing the step before. So you have a burr that falls of mostly on its own. Then you can be confident you removed it with out over doing it.
Thanks again for watching my videos.
I’m pretty sure the BESS tester units are just grams.
thx
21:54 It looks like you have 4 reference edges from Matt Hendrix using different systems. One is "Murray Carter". Can you share what the other 3 are?
Can you also share what BESS they got sharpened by an expert like Matt?
Two were the Tower 45 second sharpening process.
1 was Carter, the 4th I'm not sure. Matts Carter tested 45 as a low, I'm not sure what the high was. The Tower knives were around 70-80 Both Matt and myself tested with "Very slow" media cut.
@@FREEHAND.WETGRINDER Thank you for the information. I look forward to seeing your whole deburr process.
What technique would you use to remove all burrs on whetstones? I am trying to get my knife to push cut paper on the 90/90/90 degree angle but just can't get it. I could really use some help please
Sorry but I don’t use whetstone enough to help you.
what does the 90/90/90 refer to?
@@FREEHAND.WETGRINDER where the knife is 90 degrees in all aspects of the paper. The knife isn't tilted slightly up or down or angled slightly left or right
And I thought the strop with rouge got rid of any micro burrs. 🤔🤔🤔
To your question yes depending. I go from 100G to a hard convolute wheel then deburring. But if you have a step that is much finer before deburring I think stropping with compond can remove all burr or not, or round some amount like I use to do.
Ive actually wonder if a tru micro burr, that isn't solid from point to heal even matters or will it break off on its own when used?
Im still adjusting my process and it's like walking a tight rope. The finer the apex you go for, sets how much rubbing or... you can do to get the last of micro burr off. I have a good proven deburring wheel now but the wheel just before it is what I looking at as the culprit. It needs to prepare the burr better to come off easier, consistently. Almost every single time no matter the steel. Keep in mind Im testing as much as I can now. And eventually I need to stop bess testing and just know I'm deburred with confidence in my process and a 90 degree push cut on thin paper or some other. Matt can feel the finest burr and I can't yet. if ever.
And I think in the speed sharpening game. farmers markets etc... Many sharpeners don't really know whats going out. Ive got a sharpener in my region who boasts the Best Toothy Edge for longest lasting sharpness. I got a couple of his sharpened knives. I wanted to see if he's doing something I need to try? Well they tested around 400 on bess and the microscope showed the apex was completely covered in burrs, not teeth. And not really micro ones. He has no idea what he's sending out. If you stop all testing with some "accurate" method that sharpener could be any of us.
I feel i am struggling with this too. my numbers are consistently around 200. can you expand on what you were able to adjust to better remove the micro burr?
I’m now stuck around 130-150 but I can spot problem edges fast.
All I can recommend is if the burr is not coming off properly look at the step before the burr removal step. That’s what I looked at. The lighter you apply pressure the finer the burr and easier it removes.
@@FREEHAND.WETGRINDER so step before i generally do about 3-4 passes on a 600 grit trazact belt. should all passes be light or just that last one?
@@cpen9667 I can’t tell you. Perhaps use 1200 grit belt 1pass each side as a micro bevel.
@@FREEHAND.WETGRINDER well, seems like you have a whole new process since you posted your whole process last. can you share a new video with the new process?
@@cpen9667 equipment has changed but the process is pretty much the same. I’m spending more time checking since I’m walking a thinner line when deburring.
Wow so I whatched all that for you to just tell me to go pay this guy money for lessons and oh by the way you should buy his big expensive sharpener he builds you could’ve said in the beginning hey pay my friend money and you’ll learn from him I can’t tell you anything that will help but to pay a bunch of money to this guy shaking my fucking head
Thanks for your input. I reread your comment several times in order to follow exactly what you’re trying to say. Periods help structure your comments and make it easier to follow.
That said I’m guessing you want to be told exactly how to do it. It’s a topic that needs to be learned. Over time. Sorry life isn’t that easy sometimes.
Your volume is low
Your right. Wonder how that happened. Never noticed it before
You didn't share what you did to make sharper?
I’ve been busy. Stand by
Great video. Thank you!