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...if I understand the concept correctly, the cardboard or paper wheels take care of the whole sharpening process, not just the stropping (except of course, I'm assuming, if the knife is overly dull to begin with and needs a good wet/dry sharpening to begin with).
I never have gotten a burr while convex sharpening any of my knives, at least, not that I could ever tell.
I've asked the OP's question before and, after I learned how to convex sharpen, I've responded many times to try and help with what little knowledge I have.
Now it occurrs to me that I really don;t know how to help someone unless he and I are together and can watch each other. I mean to say that it's so difficult to give advice if you can;t see what the person is doing or not doing. I know that sounds defeatist, but it's occurred to me.
Jo Jo, below is a picture of the setup I use that works for me. About the only points I would say to make sure you're doing is:
- don;t use grits lower than 800 or 1000 unless your knife is truly dull or you're working your way up through the grits from about 220 after trying to repair a nicked or rolled edge;
- keep your pressure very light (lots of strokes are the key to success for me);
- keep your angle low (better too low and raise little-by-little than too high);
- each convex edge has its own "sweet spot" as far as angle goes;
- pay particular attention to the belly. I find myself almost always raising the angle a degree or two through the belly up to the tip;
- strop on loaded leather using the same guidelines.
I hold my wet/dry "strops" (and my leather strops) in my left hand - palm up with fingers gripping the edges. With my right hand, I strop to sharpen. I can adjust the angle of attack with either hand. Most times, I'm adjusting ever-so-slightly with both hands at the same time. Don;t give up, it'll come to you.
One more thing: lately I've been taking my convex edges to the 6" grinder to strop on a muslim wheel loaded with white. I DON'T RECOMMEND THIS until you feel very comfortable with getting your edges sharp with wet/dry and leather stropping, because it's very easy to end up with a knife that is duller than when you started! But I say it because I think Richard J is recommending the cardboard or paper wheel stropping (I didn't follow the link Richard, I'm just guessing that's what you advocate). I haven't tried this system but, after learning how to buff/strop on the grinder, I'm leaning toward trying the cardboard method.
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