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Are you referring on what on knives, chisels is called burr on the edge? Over-honing? I'm sorry, I didn't understand when I first read it, and I was wandering if there is something else that could...

Is it a fact that an edge can be destroyed from a fine hone? I'm not sure how can this happen. Supposedly, when it can't get any sharper, you move to the next, finer hone. How is this dulling effect...