Grind lines/new knife

[L2bravo]

Does anybody else ever have a hard time getting the grind lines off of a new knife, right near the choil?

I got a new PM2, and it had some pretty deep grinds on it. I reworked it today, with the DMT's, and SM. It is polished to hell, and cuts great. But there is about 3/16'' near the choil, that still has some prettty good lines in it. It makes me feel like I am half stepping.

How do you guys do it?

 

[HeavyHanded]

Does anybody else ever have a hard time getting the grind lines off of a new knife, right near the choil?

I got a new PM2, and it had some pretty deep grinds on it. I reworked it today, with the DMT's, and SM. It is polished to hell, and cuts great. But there is about 3/16'' near the choil, that still has some prettty good lines in it. It makes me feel like I am half stepping.

How do you guys do it?

Put your off hand fingertips right on top of the spot you're grinding, and use a shorter pass. Murray Carter displays great technique for this in nearly all his sharpening videos. It will need more attention and time to do it as well as the rest of the edge (frequently).