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Sounds about right, but a bit off and you can just be polishing the bit next to the cutting edge (as I did countless times initially), rather than sharpening. Worth trying a bit more acute to see if you can properly raise a burr?
W2 is tool steel right? So may take a little while longer, but even with 1000 won’t take hours, just apply right pressure at right angle.
jupiz
The knife gets sharp enough to dice soft tomatoes, which is as sharp as I ever need it to be as a kitchenknife. Then loses sharpness over three or four meal preps and stays like that for maybe ten to fifteen more before I get fed up and sharpen again. Still sharper than most things, but no longer goes through soft tomatoes without going up and down the blade a bit to find the place where it's still sharp enough to 'bite' into the skin. Which makes me think I'm raising a burr edge when sharpening, since I think a decently heat treatd W2 (which this is) should have better edge retention than that?
@lynx appreciate the offer but I've sharpened shit steel and it is really no fun at all on a 1k stone..
@jupiz I sharpen at the cutting edge. At least that's what I think the shiny 0.5mm or so at the edge is..?