Originally Posted by GB
Buzz, how do I know when I have raised the burr? Is it just a matter of feeling it?
Yes, you will feel it. Instead of alternating sides on the Lansky, sharpen one side of the knife eight or ten strokes, then the other side. Continue to do so until you raise a burr. I've never used a Lansky, but my guess, because of the very small amount of abrasive touching the blade at any given time, the sharpening time will be lengthy. It will go much faster using one inch wide stones like on the EdgePro or three inch wide stones on eight inch free handers.
Removing the burr can in itself be problematic using some steels. There are several methods.
1. continue to sharpen using finer and finer grits making the burr smaller and smaller
2. run the edges lightly through some wood or rubber
3. my new preferred technique - use Hand American hard felt and strop the burr off. I've had great success with the felt.