Ran into a problem with my knife edge that cost me 30 minutes of prep time

I was slicing through a case of bell peppers and my chef's knife kept grabbing instead of gliding. Turned out I had a micro-burr on the edge that I missed during honing. Anyone else ever fight a burr that just wouldn't come off?

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2 Comments

kelly613mo ago

Wait, are you SURE that was a real burr and not just your technique slipping? I actually think micro-burrs are WAY overblown in these knife forums. I've been cooking for years and I bet 90% of the time people blame a burr it's really just a dull edge they didn't maintain properly. If you're spending 30 minutes fighting a burr, you probably should have just re-sharpened the knife from scratch instead of messing around with honing. A proper sharpening stone will fix ANY edge issue in way less time than that if you know what you're doing. People get SO caught up in the burr drama when the REAL problem is they're not removing enough metal to reset the edge properly.

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the_sandra3mo ago

Yeah, the "not removing enough metal" part really hit home for me. I mean, I've definitely been guilty of trying to chase a burr around for way too long when I should have just started over with a coarser stone. It's easy to get stubborn and think you can fix it with one more pass instead of admitting you need to reset the edge completely. Honestly, I think a lot of us get caught up in the process and forget that sometimes the fastest fix is just putting in the work from the beginning. So yeah, I'm with you on that.

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