problems with edge near bolster...

[mycough]

As I progress in my knife obsession I have hit a wall in my sharpening.
Except for some of my kitchen knives I have a marked decrease in sharpness near the pivot/bolster/ricasso.
I realize that is a less sharp area on many knives but my issue is further out on the blade than is acceptable for me.
I can't post pics or videos so I would reach out for suggestions absent those aids. I have the problem with sharpmaker and edge pro. I watch the videos and most of the blade will cut hairs out of the old ladie's brush.
I am in central Maine and would travel for help in a heart beat. I am irritated and want to move past this. Thanks, Russ

 

[Magnaminous_G]

It's a common problem. It's about angle and pressure, like most sharpening problems. I don't know how you hold the knife or how you complete your stroke, but I can tell you what my problem is (and what the solution that works for me is).

My problem is that I do not keep the heel (the part near the bolster you are talking about) flat on the stone, especially on the push stroke. I sharpen with the knife handle held in the right hand, left hand on the blade. My return stroke is pretty good and even, but my push stroke isn't as steady. I have to concentrate on keeping the heel of the blade down on the stone on the push stroke. The same with stropping. I have to concentrate on following the bevel from tip to heel, really focusing on pushing the heel down to keep the bevel on the leather.

If I'm not mindful of this, I can end up with a heel that isn't apexed: if you look at the apex under magnification after the finishing stones, it is clear that I haven't fully replaced the scratch pattern with the finer stones at the apex near the heel, which means that area never really gets sharp. So being careful to hit the whole bevel, heel to tip, by controlling the angle and pressure with my wrists/hands, is the solution for me.

 

[HeavyHanded]

Definitely a common problem, one of the last ones I positively identified and cleaned up within my own technique. Putting the fingertips of the support (non-grip holding hand) hand right on top of the stretch of edge you're working on, and using a scrubbing fore and aft type of stroke will go a long way toward fixing this. Also the only spot where I'll use a totally perpendicular grinding direction to the edge. Helps to let the grip hand relax somewhat and allow the support hand to call the shots re angle and pressure.

 

[bolabeenz]

It is a common problem. I found it to be an issue with most of my knives. The grind near the heel will be more abtuse because of the way the edge was factory ground. You have to reprofile that part to get it to match the rest of the bevel. Using your edge pro and a sharpie, set your angle to the factory bevel mid- way up the blade and sharpen till you just remove the ink. Then go to the heel and grind away until the ink is gone changing sides to keep the edge even.
Hang in there and be patient. It is tedious and you will wear your coarse stone out but it needs to be done if you want to cut your old ladies hair bush with that part.