practice and slow going... but kitchen knives that don't look ground like that are often compromised, you can use thicker stock, and the bevels not quite as acute, but almost without fail they must end up that thin at the very edge.Any tips for how you ground that so thin without compromising the edge? I tried it once on 1084 and could not get the steel to stop rolling or chipping. I wasn't sure if it was my heat treat or if it was even possible.