How to achieve crisp line between the flat and bevel

[JosephM]

I am having trouble with not getting a crisp dividing line between the beveled and flat area of the blade below the spine. The division looks gradual. Can someone give me some tips in how to achieve that? The help is much appreciated.

 

[Spyder59]

I struggle with this too. ^^^ First, are you talking about freehand sharpening of your knife. If so, and maybe regardless, practice and experience will eventually result in your desired results.

 

[atavist]

Yep, practice... or a jig.... even with a lot of practice don't expect the hard chine of a machined production knife.

 

[JosephM]

Thanks for your reply. I was referring to the main bevel and not the sharpening. Check out the link below:

https://photos.google.com/share/AF1QipOjY6_EzVHtbifqEITlP4q3ac27g2jJZ2UCPog-MciBBZOOLCSWZflnloOGqIuUyw?key=M0lEME91cGNua0VralFDZ3h3bDVLbnRjcGdZb0hB

The knife in the link was done with a jig. The crisp lines between the bevels, is what I am asking about.