How do you keep a consistent edge angle? And other sharpening questions.

[Pink Guy]

When I sharpen knives, I always get a convex or light rolls along the bevel. How would I reduce this? Also, how do transition from a straight edge to a bellyed part of a knife (example is clip point)? Do you just lift up the handle of the knife?

 

[HeavyHanded]

Yes, elevate the handle slightly as you work around an outside curve.
The best tricks I have found for minimizing wobble are to use shorter passes on the stone, and use two hands when working - one grips the handle and the other uses fingertips applying light pressure right where the edge is making contact.

The website below has video content, much of which is not specific to the sharpening block I make. The first video in particular covers a lot of basics including mechanics.

Controlling and limiting the amount of rolling is the biggest challenge of freehand - a small amount is inevitable, too much will degrade your results.

 

[Bludgeon]

Locking your shoulders, elbows, wrists and twist back and forth at the waist. This and a ton of very slow practice will give you the uniform, pleasing to the eye freehand grind you seek.

 

[Jason B.]

Here is a video I did on the subject.

[video=youtube;XgOXvtJDm5E]https://www.youtube.com/watch?app=desktop&persist_app=1&v=XgOXvtJDm5E[/video]

 

[22-rimfire]

Good video Jason.