I am almost done. Finish is not as nice on my 52100, but better than on most Japanese knives.
I hate when it takes me so long to do things, but I always learn something new, so in this sense, it is easier to swallow.
This knife will go for sale, as I can't justify keeping it. I don't know if I will use this steel again.
How does Devin suggest finishing the steel Marko?
Using silicone carbide polishing stones, if done by hand.
I happen to have some, but resulting finish is a bit coarser than on less wear resistant steels that I finish with automotive paper.
I know I've said it before but your blades are just awesome but the handles are perfect, to me that kramer-notch on the right side is so comfortable and my preferred handle.
Maybe you need the Hoss diet to get some girth to put some Oooummph into your sharpening. Just sayin maybe Paleo isn't the way to go.