Can't get my knife sharp...

[rayback]

I'm trying to sharpen a Victorinox Fibrox kitchen knife, it's a high carbon stainless steel.
http://www.inventorysource.com/images/mo/MO40511.jpg
I use an aluminium oxide double sided benchstone, sharpening freehand to about 10 degrees per side.
I could make the knife slice okay, but pushcut is very lacking.
The edge bevel on the knife is about 1-2mm wide, I used the magic marker trick and could notice I was abrading the marker over the 1-2mms of the edge.

Any more tips or reasons for why I couldn't manage to put a keen edge on this knife?

Thanks
Ray

 

[QuietOned]

A couple of possibilities....

Good push cutting does require a bit finer grits, your stone may not be fine enough.

The Fibrox by Victorinox range of knifes are not very "hard" steel, they do burr more than some. The will sharpen up very nicely and are a good low end kitchen tool. You do have to ensure the burr is fully removed to get good push cutting. My guess is that you do have some burr removal yet to do.

I sharpen a fair number of these, usually in the 8 to 10 inch range, they seem pretty popular. I normally don't go past 320 grit on the EP with these.

Couple of light passes on each side at a finer grit to wear off any burr is usually all that's needed.

 

[rayback]

Alright, thanks for the help.
I will be getting a new japanese waterstone soon, 1000x/4000x combination stone, I think it will aid putting a better edge on that knife.
I will try the stone and post the results.