Hi folks, So I recently realised I've picked up a very bad habit of introducing a flat spot near the tip of knives I sharpen, esp my smaller knives. Annoyingly, I have taken conscious care to try to do the tip, but clearly I have not managed my pressures and angles correctly. My sharpening skills I would describe as average. I can get all my knives shaving sharp, do the grape and tomato tests, cut kitchen roll etc. I haven't done a lot of polishing yet, so in that area I'm very much a noob. I've taken a picture shrew it's more visible on my petty. Any tips that you guys can give me? I haven't come across this particular pitfall in videos or on the forums before. It's a learning journey for sure, so now that I know I'm doing it I'll pay more attention, but any advice appreciated.