i simply sharpen the knife on the spyderco sharpmaker and i test the sharpness by trying to cut journal paper and by feeling it with my thumb carefully. in both case it really isnt as sharp
Hi,
what are the steps in "simply sharpen"? are you using the corners? if you put the sharmaker on a food scale and do a sharpening pass, how many grams or ounces does the scale read?

to me it seems all the possibilities are still possible, uneven edge, damaged steel, burr, loaded stones, too much force
most likely, edge isn't apexed yet, common if edge is uneven, so one side apexes faster than the other, but if you stop there, not as sharp as it should be, simple solution, only grind one side until raise burr, cut burr off, only grind other side untill raise burr, deburr and you're done (or cut apex off then sharpen like usual )
or could be you still have significant burr, solution is double the angle and do one-two light passes (as much under 100 grams as you have control), then do no more 5-10 alternating passes at original angle. if stones are loaded/dirty clean them.
or could be the the apex is weakened/fatigued steel, either from power sharpening (like at factory) or from burr flexing/flipping from side to side , solution is cut off the apex on stone by cutting into stone lightly 1-3 times , then sharpen on fresh/good steel.
For more detailed explanation see
Sharpening Curriculum /
Trouble sharpening super blue - Spyderco Forums