I'm finally ready to call myself a Bladesmith...not necessarily a good one but at least a bladesmith. The one BIG component I've been lacking is to be able to roll my edge from high in the blade so there isn't an abrupt taper into the edge. I've tried numerous methods that work for other guys to no avail. My breakfast with Burt Foster proved to be more than a culinary delight
Burt explained his & Jason Knight's method. I came home and went right to the grinder with some of my old blades...worked like a charm! My edges are very similar to both Burt & Jason's knives now. Noticed I said edges...the rest of the knife doesn't compare. My blades have been getting better through the past few years but that elusive edge that is like a hair with no bevel plus so easy to sharpen has been my most difficult task. Thanks Burt!
Next on the learning curve is hand finishing as I now take everything to 400 grit and finish with a fine Scotch belt. That actually works well on knives that are for use and not show. Once they've been bathed in blood and washed in hot water numerous times, they all take on a patina. Then I need to start getting good at handles & guards. Oops better wait on that title of Bladesmith
Here is one I just re-ground to a convex edge. I can't seem to find the original picture but it had a good sharp edge except it was a bevel not a smooth transition covex edge from about 1/3 down the blade. The two pictures of the entire blade are different light angles...tippit