Okay, thanks for the responses to date as of 6 Oct, 7 AM PST. Nevermind the microscope then. What loupe or magnification tool do you use to see the burr or edge? Someone said they use a variety of loupes, what magnifications should I be looking at? Specific models would be appreciated.
If it matters, I can't focus up close with just my eyes. I have artificial lens from cataract surgery. I can see well enough from a foot to far away.
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Hi, my first post here. Suddenly got the bug to learn about sharpening. I have several books and DVD on their way to me. DVD's by Murray Carter, The Razor Edge Book of Sharpening by John Juranitch, Kife Sharpening Made Easy by Stefan Steigerwald and Sharpening Made Easy by Steve Bottorff.
I've hear about burrs and I'd like to see for myself what this looks like. I understand you can feel for this but how can I feel if I haven't experienced it yet. In any case, i think it would be a good thing to be able to look up close. I started googling for microscopes then it occur to me to come here and ask people who know.
So my question again is: for those who use one, what microscope do you use to look at the knife edge and burr?
Thanks in advance for your help.
If it matters, I can't focus up close with just my eyes. I have artificial lens from cataract surgery. I can see well enough from a foot to far away.
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Hi, my first post here. Suddenly got the bug to learn about sharpening. I have several books and DVD on their way to me. DVD's by Murray Carter, The Razor Edge Book of Sharpening by John Juranitch, Kife Sharpening Made Easy by Stefan Steigerwald and Sharpening Made Easy by Steve Bottorff.
I've hear about burrs and I'd like to see for myself what this looks like. I understand you can feel for this but how can I feel if I haven't experienced it yet. In any case, i think it would be a good thing to be able to look up close. I started googling for microscopes then it occur to me to come here and ask people who know.
So my question again is: for those who use one, what microscope do you use to look at the knife edge and burr?
Thanks in advance for your help.
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