Thanks again. I found a video in the knowledgebase about finding the sweet spot. I hadn’t really pictured the idea of there being sort of a rounded horizon for the sweep of the sharpening stones, and I had been clamping onto the center of the knife. As you say, Organic, the clamp often needs to be quite a bit closer to the tip end. Not that I understand this, it should be easier to find the sweet spot by clamping and then doing a test sweep with a fine stone to see where the marker gets removed along the bevel. Finding the sweet spot may be the most challenging part of the learning curve.
Thanks, guys, for the fast replies! This is comforting to me because I really like my wooden block apart from the positioning of the steak knives and it would be wrong to put Wusthof knives in a competitor’s block.
Now I just need to do some research to figure out why I seem to keep getting a longer bevel on the tip end compared to the heel end no matter how I position the knife in the vise.
