Sharpening-avoiding a rounded edge

[Bo-dacious]

Hi guys. I am new to knife sharpening and I am using a new low grit stone I found in my bug out survival guide while I await the new stones I ordered. I'm practising on an old knife to get the hang of it. I'm using a known method (not my own) on a 20 degree angle but I keep getting a rounded edge on one side and a good edge on the other side of the same edge. I k ow it's rounded because when I run my finger down the edge (not a sharp edge at all) I don't feel it catching my finger but on the good edge I do.
Note that I am using a stone that has grooves and nicks and I don't have another stone to level this one out.
What am I doing wrong here and what dhould I do to get good angled edge? Is it the stone I'm using that's causing this problem?

Thanks,

Bo-Dacious

 

[dalefuller]

If you're sure you're keeping a 20 degree edge on both sides, the first thing that occurs to me is that your bevels aren't 20 degrees per side to begin with. Sounds like one side might be close to 20 deg, or a little less, so that side is sharpening. The other side may be more than 20 degrees so you aren't sharpening that side, just working down the shoulder where the bevel meets the primary grind.

OR... your technique may be good working one side and "off" a bit working the other side.

If you can take close-up pics of both sides of the blade, that might help us out here. Have you tried marking the bevels with a Sharpie and then sharpening the Sharpie off evenly?