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whenever someone comes to me for help with sharpening a knife and theyamp;#39;re complaining that theyamp;#39;ve tried to sharpen their knife but theyamp;#39;re not just getting a satisfactory edge itamp;#39;s almost always because they havenamp;#39;t deburred properly and i always tell them this and they always say to me yes i have d-bird properly but the case is usually they havenamp;#39;t deburred and thatamp;#39;s because they donamp;#39;t know how to deburr or they donamp;#39;t know how to check for the bur so if they think you know they think itamp;#39;s fully removed or has removed as much as you can get it but it in fact isnamp;#39;t lots of people think that a burr is you know just this huge great flap of steel hanging off the apex but a bur can be so small you know that we canamp;#39;t even see it with consumer grade microscopes or low level magnification and the smaller you can get the bur the nicer the blade is is going to end up cutting um so really our goal he