I'm not very experienced when it comes to sharpening, so I may be missing something obvious, but... I have a Kershaw Leek and a Case Sodbuster Jr. I've sharpened both on a two-sided japanese whetstone, moving first from 1000 grit to 6000 grit. I think I'm doing the same thing with both knives, but I just can't seem to get the Leek as sharp as Sodbuster. My testing method is paper slicing, of course. What gives? Thx all!