Removal/Prevention of the Undetectable Micro-Burr (1 reply)

Other than not creating a burr in the first place, what can be done when sharpening about the small, undetectable by sight and feel, micro-burrs? Especially when they effect performance, which is how I notice them, since I have a hard time finding them with my regular burr detection techniques. I have found that some knives/steels are more prone to this, just like detectable burrs, but it can really hamper getting a very high sharpness level. Maybe it's part of the edge stability formula, I don't know. Cutting off the apex before sharpening helps, maybe jointing the knife before apexing might help:

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I have found that standard burr minimization, removal, and back sharpening help, along with a pasted strop and minimum passes, but not always.....