I picked the term "apple seed edge" up from Kit Carson in the chat room. I was having the same problem. I was making my edges super sharp, but too thin because I was grinding them edge up. Now, thanks to Kit's help, I slack belt them edge down to get a nice convex edge.
Kevin, after I have the edge right, to really get the blade sharp, I buff the edge with white rouge on a loose muslin wheel. I've heard it gives the same effect as stropping leather. Never tried that, but I do know that buffing really makes a slick cutting edge that lasts.Take care Forumites! Michael
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"Always think of your fellow knife makers as partners in the search for the perfect blade, not as people trying to compete with you and your work!"