Sharpening help

[Artur]

Dear knife community !
I've been sharpening my knives on stone for almost 1 year now , I can sharpen the knife to say it's sharp but unfortunately I don't always manage to sharpen it sharp enough to enjoy it (
My main problem and sadness is that the knife I sharpen doesn't stay sharp for long. My colleagues who have cheap knives always sharpen them with honing rods and their knives are sharper than my Japanese knives which makes me sad (
Can anyone help (

 

[blokey]

Hello, do you have pictures of your sharpened knives? Information on the stones, techniques would also be useful

 

[Delat]

Could be any of several things - the steel, the bevel angle, thickness behind the edge, residuals burrs, overly refined edge, or errors when sharpening such as rounding the edge.

You’ll need to provide more information to narrow down the potential causes.

 

[vk2109]

Ditto, please share some photos and also what you're trying to sharpen along what stones you use.

 

[Nemo]

My first guess is that you have created a burr (which is sharp but very fragile) and have not removed it.

Deburring is a complex skill full of many levels of proficiency, each with its own benefit to sharpness and durability of the edge.

Which knives are you sharpening? Which stones are you using?

Could you describe how you sharpen?