Removing burr with Edge Pro

J

junkers

Joined
Sep 7, 2010
Messages
10
Just got my Edge Pro Apex and having a blast with my kitchen knives. One thing that I was curious about was how to remove the burr with it. I'm using barely any pressure at all on the stone (as demonstrated in the Youtube vids), and I can still feel the burr flip from side to side after one swipe. Even when finishing on the white ceramic rod, I can feel the burr flopping back and forth after each swipe. Any tips of getting rid of it? Or should I not bother since it's a kitchen knife?
 
Last edited:
Use the ceramic at a higher angle than you sharpened at. This should remove the burr and not flop it over. The secret is to do it with super light pressure, and just enough to remove the burr. This will remove the burr without altering the edge. Since this isn't always possible.... what I'll sometimes do after swiping on the ceramic, is return to the EdgePro and make a couple of light alternating passes with a fine stone to insure the edge is properly set. (Don't do too much, or you'll just create another burr... 1 or 2 passes should do it).

Takes some practice, but properly done, it works really well.

cbw
 
When I have a problem burr like this, I take one or two passes over the ceramic with the blade at 90° to the rod. Very light pressure. Then a couple of strokes at the micro bevel angle to finish the edge. Some folks like to use a hardened felt pad rather than the ceramic rod for this. The goal is just to remove the fine bit of metal without affecting the bevels under it. I believe there is a video with Ben Dale doing this with the rods.

Stitchawl
 
I typically just turn the blade over and make a VERY light swipe with the stone. Once I finish up on the 1000 grit stone, I find that there isn't enough of a burr that I can detect to need any swiping on the ceramic rod.
 
Noctis3880 said:
I typically just turn the blade over and make a VERY light swipe with the stone. Once I finish up on the 1000 grit stone, I find that there isn't enough of a burr that I can detect to need any swiping on the ceramic rod.
Click to expand...

Perhaps it depends upon which stone you finish at. When I take a blade all the way through to polishing tapes and strops, there is no burr. If I stop at 320 there is a slight burr. Some folks are able to feel when a burr is about to be reached and are able to stop before. I can feel when a burr is JUST started and deal with it. :D
When reprofiling, I usually run up a double burr (first side burr, turn over and raise the second side burr, turn over and do it to both sides again) just to be sure that I've got both sides taken to the same (correct) angle.

Stitchawl
 
I was working on a mistreated kitchen knife so I pretty much reprofiled it and stopped at 600. Is there any need to take a kitchen knife higher? I know that if I keep going up to the tapes, the burr is more or less non-existent due to how fine the tapes are, but I feel the effort wouldn't be worth it since these knives are workers.

Also, how important is it to knock off the burr at each grit? I probably could have done a better job of getting rid of the burr on the lower grits, but was wondering if that was necessary?

I'll try the felt/ceramic trick to knock off the burr without disturbing the bevel below.
 
You must log in or register to reply here.
Back
Top