This is a post I made in the ESEE forum before I started making knives about how I sharpen my knives. The process now is slightly different.
As far as getting the angle and everything all of that is still the same. The only difference now is that I only use two tools for sharpening, the Smith's double sided sharpener, and the strop. First I use a 1x42 belt sander to put on the initial edge. When I have that good enough, I move onto the Smith's. When I get the angle dialed in and get a good edge on it, that's when I strop. I test the edge sharpness throughout the sharpening. When I get done, I test the edge on hair, paper, and rope. If it shaves and cuts cleanly, I check the edge with a jeweler's loupe. to make sure there aren't any burrs I can't see. Somehow, some of these knives still show up to the customers not shaving sharp all the way up the edge. I'm still trying to figure this one out. I don't know if it's the sheath, some oxidation happening on the sharpened edge on a micro-level, or what. I'll get it figured out. Until then, if anyone ever gets a knife from Fletcher Knives that isn't crazy sharp right out of the box, please let me know or send it back to me and I'll sharpen it up for free.