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
"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!"