Huh, one of the knives I was sharpening was my Rittergrip mini, which is of course S30V. It gives it a GREAT edge fast. It only really needed the sharpening on the tip & curve, which get the most use from me. Btw, I use the 30 degree holes for the Rittergrips to match their original edge angle.

The other knives were my son's Leatherman Wave and Kabar Dozier Spearpoint. By the way, I did use the narrow edges to sharpen the Wave's serated blade - though the grind is only on one side. It worked well.

I wonder if it is a steel issue or possibly an edge geometry issue? I have some cheap stainless kitchen knives that I've simply never been able to get a decent edge on - don't know why. I even tryed using the coarse diamond blades to give some back angle, but still not a decent edge.

Ken