How to keep a flat grind with hand sharpening?

[KevinOubre]

I've been sharpening my knives and my friends knives by hand for about a year now and I have found that I am having trouble keeping the bellies of my knives a flat grind. It seems that I am some how putting a slightly convex edge on this part fo the edge. Any suggestions on how to fix this or is it just something that comes with hand sharpening?

 

[Chris "Anagarika"]

It's something that comes with freehand sharpenig. No matter how constant you try making the angle is, due to human nature, it'll change a bit on each stroke.

Even Murray Carter has ye same result ... Keep doing t, you'll get better but won't be totally flat.

 

[So-Lo]

The slight convex with freehand sharpening is why I love it!

The slight convex makes a very strong edge :thumbup:

 

[Obsessed with Edges]

That 'slight' convex is a good thing. As mentioned, it makes the edge stronger and more durable. So long as the edge itself is still sharp, I wouldn't see any reason to worry.

I actually deliberately put a convex on knives with perfectly-sharp V-bevels. It also makes a positive difference in the way the blade 'glides' through thicker material; much less friction at the shoulder of the bevel. And the 'slicker' slicing is all-the-more noticeable on thicker blades, especially.

 

[KevinOubre]

Thanks guys. I thought I was screwing something up. Freehand sharpening is much more difficult than i thought it would be but i really enjoy it!