04-10-2017, 08:17 AM
Near the point and near the handle are the two toughest part of the knife blade to get sharp for me. It's not a problem to correct it but it just seems that is the way it is pretty consistently. The reason I have discovered is because I pretty consistently do not seem to raise a good burr at those points. I definitely can distinguish between a toothy and a polished edge with my edge tester with the variation in readings. I can also see a very direct correlation between finer and coarser grits in my edge readings. I imagine that this is probably stating the obvious for you guys but for a new learner its really exciting and an eye opener.