For the past few years, I've been sharpening my own knives to good effect. I feel like my experiences have been on track with common wisdom, so my experience met my expectations. Eg: Shun Vg-10 is chippy when sharpened at low angles, but performs well at more obtuse angles TF Denka is chippy on first sharpening, then holds a very acute edge for a very long time. Carter White steel is easier to get a refined edge than Murata blue, and is easier to sharpen on more stones Raising a burr, weakening, then removing with Jon's horizontal cross stroke works well, got a nice toothy edge. But now I'm having issues. I've flattened my stones with Jon's recommended plate, but still feel like I'm having issues. Had anyone else gone through a similar hard spot? Of note, I've tried two new things based on a vendor's recommendation: Sharpening with both right and left hand for better left - side angle consistency (mostly successful) Sharpening at a slightly lower angle for a sharper feeling knife (maybe less successful) Weirdly it looks like right side angle consistency is worse than before, and maybe even worse than left side. Also, getting a nice toothy edge on the flat heel area, but less successful on the curved belly section. Stones : King 220/1000 Togiharu 1/4k (most common) Gesshin 2k (common) Gesshin synthetic natural (common) Naniwa 8k Anyway, any ideas or should I post some videos?