I don't use a Wicked Edge, but the same sharpening fundamentals always seem to work, whether I'm using my Lansky, DMT Aligner or freehand-sharpening. Here are some suggestions:
1. With many blades, as the edge approaches the tip and curves upward into thicker steel near the spine (usually), the edge angle often will become more obtuse (wider). It may take a while longer to re-bevel to a full apex in that portion. Use a Sharpie or other marker to darken the edge bevel, and verify the edge is getting apexed in that portion.
2. Due to the curvature of the edge in the belly, much more pressure will be exerted against the very narrow portion of the edge making contact with the hone. As the contact area becomes smaller, it's critical to lighten up the pressure substantially in that portion. Too-heavy pressure will be counter-productive there.
3. For me, I find it helpful to use very, very light sweeping strokes along the curved portion, following the cutting edge, as if gently sweeping dust from the edge in that section. The contact is much more gentle this way. This works much better than continually scrubbing perpendicularly into the edge in that part of the blade. I think I've been lucky, in that the belly of the blade on my knives is usually the sharpest portion of the edge, for me. That's usually the portion of the edge that bites me first, when checking with my fingers. So, I know this technique works.
Hope this helps. Good luck!
David
