Sharpening problems recently...?? Need some advice
Ok so i have been having horrible luck with sharpening lately.
To start there is an old yangi laying around here( masamoto i think) that is really dull i figured id sharpen it up for the chef as if gotten pretty decent as sharpening my deba. I used the sharpie to make sure i was hitting all the right spots and evenly. I got a nice full burr along the entire edge and removed it all completely. Only the first 1/3 of the edge has any bite to it, the rest seems like its completely dull, could i have used too much pressure doing uroshi?
Also the owner here has a vintage sab chefs knife and its also dull as hell. I tried to sharpen it with existing bevels around 22 degrees or so pretty high, i took it to the 400 to get some new metal, got a nice burr, and removed it and took it up to 2k, thinking it was sharp. It felt like it had a nice edge on it, however it won't cut. I thought i rolled the edge possibly by too much pressure so i tried to steel it, no use, so i repeated the 1k and 2k stones being very careful and still no cutting what so ever. Im really confused on this one??
Its weird because on my knives i can take them from not cutting to extremely sharp in no time, im pretty sure my technique is good or i wouldnt be able to get any knife sharp right? I have sharpened tons of other knives with no issues as well.