Why do i get a rounded bevel when freehand sharpening kitchen knives?

[Jeffrey_J]

I’ve been trying to get better at freehand sharpening my kitchen knives, but I keep getting a slightly rounded bevel instead of a clean, flat one. I think my angle consistency is off, but I’m not sure if it’s my technique, the stone I’m using, or both.

[James45]

I’ve been there. When I push too hard or get tired my wrist drifts and the edge starts looking rounded after a few passes. I noticed the flatter look only when I slowed down and tried to stay loose instead of grinding through.

[MilaQM]

Early on I drew a pencil line along the edge and watched where it disappeared. It showed my bevel wasn't uniform, and I wasn’t keeping a steady angle—even with small strokes.

[Eric.S]

Is the real problem the knife’s geometry or my technique?

[VictoriaH]

I tried switching stones and adding a short pause between passes; the edge looked a touch crisper but never perfectly flat. Part of me wondered if I’m chasing a perfect line or if a little misalignment is just how this knife behaves in practice.