My third knife sharpened on the WE, I paid alot more attention to creating a burr but somehow lost the last cm or so.
I created a burr on the 200 grit diamonds and maintained it through to the coarse ceramic. When changing the the fine ceramic I just stared even strokes on each side and after 10 mins or so I noticed I’d lost the ‘bite’ that the rest of the edge had.
It can still slice a soft tomato with nothing but its own weight though!
There are many scratches behind the edge, these were created freehand stropping before getting my WE. Its a gorgeous knife, 67 layers of VG10 damascus goodness.
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