You don't want a burr on chisels or scissors. My chisels are finished on a leather impregnated with honing compound. A few strokes side to side with back of the cisel removes the burr. Scisspors are a different animal. I tend to sharpen scissors diagonally along the edge. They are always a little 'gritty' for the first cut but any raggged edge is removed very quickly. They always cut fine. Don't however grind the face of the scissors. They should be hollow ground and should meet from back to tip progressively. When closed there should be a curved gap between the blades except at the extreme tip. Knives are a little different. My Kitchen knives always have a slight ragged edge from the steel sharpener. This tears the skin of things like tomatoes and they slice far more easily.

regards Martin

Double angles on chisels etc are there to make the final honing on oilstones easier and quicker so there is less chance of rounding the edge with less material removed to get them sharp. Chisels a have burr and is removed by a quick running on the edge of the wooden housing for the stone along ithe edge length. The old workers with leathery hands would then use their hands as a strop as indicated above. When sharpening a classroom set of chisels one becomes very quick at the sharpening process and the pre grinding becomes more important .

sharpening invariably caused burr due to the tool being moved in both directions on the stone. While your at it, a figure of 8 pattern will preserve the stone, and cause crossed micro scratches meaning less stropping is needed

Rather a general question which appears to relate to hand tools. The correct answer will depend on the edge you are trying to create or restore. Tormek have a good reputation and have a vast array of jigs (at suitable prices!) and their instructions are concise.

Sharpening tooling for Lathes and Milling Machines is another matter

Robert Butler