Burr question?

[Rickman]

I'm trying to raise one of my boker knives to whittling sharp but am having difficulty doing it (the blade is of 440c). I can raise a burr very easily with my 800grit on both sides and use 30 strokes on each side to get a noticable burr. Then when I jump to the 2000grit I can raise a burr on both sides but it's not as noticeable as it was with the 800grit and I use about 20 strokes on each side. Then I jump to the 6000grit and can't seem to raise a burr at all. I'm thinking I might be applying to much pressure at this level. What could be causing this to happen?

 

[rpttrsn]

The finer grit you go the smaller the burr would become as you are removing some of the burr with each pass. When you get to stropping the burr should be gone.
IMO

 

[ChapmanPreferred]

I just ordered a Boker in 440C so I hope the heat treatment is properly done. I prepare the top of the range of usable hardness.