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Quote from: Brock O Lee on September 13, 2025, 07:03:20 AMYes I am convinced that you still have a burr at 200 BESS.
I started to test my edges after I read Vadim's opinion about lingering burrs over 100 BESS. In my experience he was spot on.
I also like and use his very simple Rizla cigarette paper cutting test to detect a burr. In my experience, if a fresh edge (finished at 1000+ grit and stropped to remove the burr) does not cleanly slice thin Rizla paper from heel to tip, I know I still have a burr. This burr is small enough that I cannot see it under bright light or feel it. A sub-1000 grit edge or even a tiny burr does not cut Rizla paper cleanly.
I sharpened the Umnumzaan above on the Edge Pro, but the Tormek is no slouch... At the moment I feel I can get sharper edges with the diamond wheels than the SG. This was on the DE-250 diamond wheel and stropped.
I was always a "coarse/toothy edge" kinda guy, until I read this article. These incredible micrographs made me more aware of persistent burrs, and made me pay much more attention to deburring. This whole site is a gold mine of knowledge.
https://scienceofsharp.com/2024/02/03/seven-misconceptions-about-knife-burrs/
Quote from: Herman Trivilino on September 17, 2025, 06:29:37 PMBut I decided it just wouldn't be useful to me
Quote from: DonS on September 17, 2025, 12:54:35 PMI haven't decided yet if I will add a SJ-250 to my T8 setup, but I'll report back if I do.
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