I usually use 1/8"-3/16" steel, but have recently ventured into kitchen knives and thin stuff. I've found how much more difficult the thin stuff is to grind! The chef knife I had no issues as I planned to have lengthwise sanding lines anyways, but I normally like to have perpendicular grinds from flat to bevels.
The bottom knife is the one I had troubles with that I was unable to correct without chasing the grind up to the spine. So I stopped where it was pretty even and cleaned it up handsanding. The steel is S35VN that I heat treated before grinding @ .09" thick. Does anyone have recommendations as to how you freehand grind such thin stuff and have a great even belt finish? Or is this something that is going to require hand finishing and sanding? I do freehand grind as I like the control and feel, where with jigs I never was happy with results.

Example of how I like my lines:

The bottom knife is the one I had troubles with that I was unable to correct without chasing the grind up to the spine. So I stopped where it was pretty even and cleaned it up handsanding. The steel is S35VN that I heat treated before grinding @ .09" thick. Does anyone have recommendations as to how you freehand grind such thin stuff and have a great even belt finish? Or is this something that is going to require hand finishing and sanding? I do freehand grind as I like the control and feel, where with jigs I never was happy with results.

Example of how I like my lines:
