Aargh! This is the most frustrated I've been sharpening a knife. It's a Fujiwara Kanefusa FKM 120mm petty, aus8. I started sharpening it at an angle about like I usually do with my other knives but I wasnt able to raise a burr, used a Shapton pro 1K. Then i switched to a Sp320 and increased the angle, did raise a burr that way. I sharpened it about 70/30. Then I used the same angles and ratio using a Sp1k, got it pretty sharp but it snagged and tore the paper pretty badly during a cutting test. I went back and started with the 320 again and followed it with the 1k again and got it better. Did it a 3rd time with both stones and was even more diligent with controlled deburing strokes on both stones. Passes the paper cutting test better but it still snags and tears if you dont cut just right. I get my other knives screaming sharp with the same techniques. I've always had difficulty sharpening petties. What's up?