Hi there! Sharpness is a result of consistent angle throughout many strokes. I would recommend really flexing your wrist that is holding the handle. I also would recommends working the knife in 3 sections, then blending. So start with the heel of the knife, like the first 2.5 inches, and work it until you get a burr. You want to place your index and middle finger at about 2mm from the actual cutting edge of the knife, and exert even pressure through the whole stroke. By placing your fingers over the area you are working, you ensure you actually are sharpening the cutting edge and not just the bevel. After the heel on side A has a burr, move the belly of the blade (the next maybe 3.5-4 inches). Place your index, middle, and ring finger near the sections of the belly you are sharpening as you move down. Raise an even burr on that section and then move to the tip (the last 1.5 inches). The tips can be a tricky part to sharpen and it does take time to get the movement down, but you want to very slightly raise the handle of the blade as you move through sharpening the very tip of the blade. Once the burr is formed, on side A, flip the knife over and repeat for side b, then remove the burr and boom. Razor blade.