You may not be hitting the edge. Use a sharpie to mark the edge bevel and make sure you remove the marker all the way to the edge. You should also check the edge under magnification. If you are reaching the edge you need to make sure you don't have a burr (a rod is a prime suspect for burring) or that the steel isn't crumbling (haven't heard of this with this steel, but always a possibility of a bum heat treat on a mass produced knife). I have no problem getting my G-10 Cara Cara to very high levels of sharpness, so I would keep at it until you get the results you want.
Mike