Beginner’s Guide: How to Use Our Sharpener to Raise a Clean, Even Burr

December 24, 2025

If you’ve read our burr explainer, you already know the burr is the clearest “progress signal” in sharpening. Now we’ll go one step further: a simple, zero-experience walkthrough to help you set up the sharpener, hold a steady angle, and raise a good burr—cleanly and consistently.

Watch the Setup & Technique (Video)

This tutorial video shows the exact setup and two beginner-friendly sharpening motions. You can follow along step by step.

Prefer the full link: https://www.youtube.com/watch?v=GOKeSftDxns&t=121s

Safety First (Please Don’t Skip)

Work on a stable table with good lighting.
Keep fingers away from the edge path.
When checking for a burr, touch across the edge very lightly—never slide fingers along the edge.
Go slow. Consistency beats force.

Step 1: Adjust & Secure the Base

Adjust the base length to 6 cm on each side, then tighten the four side screws with the hex wrench to lock the whetstone platform firmly to the table.

Tip: The goal is zero wobble. Any movement makes angle control harder and burr formation inconsistent.

After tightening, put the hex wrench back into the accessory pouch so it’s easy to find next time.

Step 2: Mount the Whetstone

Place the sharpening stone onto the platform.
Align the front edge of the stone with the sharpener body.
Tighten the rear knob forward to lock it in place on both sides.

Checkpoint: Try to wiggle the stone. If it moves, re-align and tighten until it’s firmly fixed.

Step 3: Clamp the Knife (Stable = Sharper)

Clamp the knife in the holder with about 8 mm of blade depth exposed, then tighten the knob clockwise until the knife is secure.

Keep the blade centered and straight in the clamp.
If the knife is very thin, flexible, or unusually tall, you may need a small adjustment—but always prioritize stability and repeatability.

Step 4: Set Your Sharpening Angle (Start at ~18°)

Use a digital angle gauge to set the sharpening angle to about 18° before starting.

Why 18°? It’s a solid beginner default for many kitchen knives—sharp enough to cut cleanly, durable enough to last. Once you’re comfortable, you can fine-tune (often within ~15–20°) depending on knife type and how you use it.

Practical tip: If your angle gauge supports “zeroing,” zero it on the stone surface first, then measure on the guide/blade position according to your system’s method. The main goal is consistency.

Step 5: Wet the Stone

Spray a light layer of water onto the stone. Keep it slightly wet during sharpening—especially if the stone starts to feel dry or sticky.

Step 6: Sharpening Method A (Beginner-Friendly Circular Motion)

This method helps beginners maintain contact and build muscle memory.

Using light-to-moderate pressure, sharpen with a circular motion on one side of the blade.
Work heel to tip. Make sure every section touches the stone.
Flip the knife and repeat the same motion on the other side.

What you’re looking for: a burr that becomes detectable and gradually more continuous along the entire edge.

Step 6 (Alternative): Method B (Back-and-Forth Passes)

If circles feel awkward, use a controlled back-and-forth motion.

Move the blade back and forth along the stone with steady angle control.
Flip the knife to sharpen the other side.
Check the edge for burr formation.

Tip: Whichever motion you choose, don’t “chase speed.” Smooth, repeatable strokes raise a cleaner burr than aggressive grinding.

Step 7: How to Check for a Burr (Quick & Safe)

Light touch test: very gently sweep a fingertip across (not along) the edge. A burr feels like a tiny catch on the opposite side.
Consistency check: check from heel to tip. If burr is only in spots, keep working the missing sections.
Don’t chase a huge burr: a massive burr can mean too much pressure and can lead to a weak, “wirey” edge.

Step 8: Stropping (Deburr the Edge the Right Way)

Install the strop holder, then strop in only one direction to remove the burr and fully expose the true cutting edge.

Use light pressure—let the strop do the work.
Keep your angle stable. Too much pressure or too soft a strop can round the apex.
Focus on consistency over the entire edge (heel to tip).

Step 9: Final Check (Paper Test)

Remove the knife from the clamp and test sharpness by slicing cleanly through a piece of paper.

A clean, effortless slice usually indicates a properly deburred edge.
If the cut tears or snags, it often means leftover burr/wire edge or uneven apexing.

Troubleshooting (Most Common Beginner Problems)

“I can’t feel a burr.”

Your angle may be too high or too low—recheck with the angle gauge and stay consistent.
You may not be reaching the apex—keep working evenly heel to tip.
Pressure may be too light at the start—use modest pressure, then lighten as the burr appears.

“The burr is huge or uneven.”

Reduce pressure.
Switch sides more often to prevent big fold-over.
Spend extra attention on the sections that lag behind (often the belly/tip).

“It feels sharp, but dulls fast.”

Likely leftover wire edge. Improve deburring: lighter finishing passes + controlled one-direction stropping.

Takeaway

For beginners, the “secret” isn’t strength—it’s stability. A solid setup, a repeatable angle (start around 18°), and a controlled burr that you remove cleanly will get you a sharper edge than aggressive grinding ever will.