Thread: Convex sharpening techniques?

Sharpen it at a very shallow angle keeping it constant until you get rid of that horrible barstard round shoulder on both sides then increase the angle and very lightly put a micro bevel on it.
You just made a knife out of a bit of round bar
There is a reason virtually every modern thing that cuts lots is sharpend this way

Sent from my GT-S5360T using Tapatalk 2