/ck/ - Food & Cooking

Question about the burr
I assume if you don't remove it, it ends up in your food. Is that a problem? Or are the chunks of steel tiny enough to pass through your body without issues?

>>13547445
This sounds like the number. If you're good and have enough water on your whetstone. I'm still a burr nazi. This is the shit you need to tear off with a leather strop.

>>12541324

You dipshits fundamentally misunderstand sharpening, don't you? You think cutting on a cutting board is less detrimental to an edge than taring a piece of rounded steel across it? Good luck with cutting your fingers off trying to slice a tomato.

>>11951897

Ok. Let me start at the beginning. Metal is like silly putty. You're working it back and forth until it is as small as possible. Dry silly putty(high temper or expensive metal) breaks sooner than cheap silly putty(low temper or shit metal). Your job is to pick an angle(20 for European steel, 15 or less for Japanese steel) and break off that silly putty. You do that with stones and with leather coated in abrasive compound. For people in this place I'd use as a finishing device a barber's strop with green buffing compound. Here's a picture of your enemy.

>>9165721
>>9165707
Here is another.