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push cutting supermarket receipt and popping hairs sounds sharp so you must be on the cutting edge or very near, so seems weird that it fades so quickly.
Could you be creating a wire edge by sharpening predominantly away from direction of edge, or failing to remove it (give a go dragging through a cork after sharpening on 1k). Alternatively are you scraping edge along chopping boards etc (flip knife over and scrape cut veggies using heel instead)?
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Shiro2 by Wakui with a laser profile
Got a link? I've googled and found nothing
jupiz
nick_h.
@youClown
All this is super helpful thank you! I will describe my general process and what I've reasoned out so far. I have two stones, a 1k Cerax and a 6k Arashiyama, both composite. The knife I am sharpening is a Shiro2 by Wakui with a laser profile. I generally start with the 1k with a decent amount of pressure, maybe alternating 8-10 back and forth passes per side, then dropping the number of passes and the amount of pressure, and ending with edge leading passes at light pressure to 'deburr'. Then I move to the 5k and do the same thing, but by that point the sharpening feels a lot less responsive, perhaps because the apex is more developed/edge already relatively developed? So I tend to use not much pressure when sharpening on the 5k. I generally tend to think I'm there when I can push cut a supermarket paper receipt (which I can do after 1k; I see the 5k as additional). By this point I can also shave hair but not consistently/well - the blade needs to be angled the right way and it may take a few passes on a hair, and it will certainly not do what is happening at 3.33 here
which makes me think there's something wrong with my sharpening process.
As described, by the time I'm done sharpening the knife is sharper than when I started, which makes me think I am properly apexing the knife. I have done the sharpie trick before and am confident I do hit the edge, though I know that I do have a tendency to get the angle too low and run the risk of polishing the secondary bevel instead of hitting the edge. This sharpening will last me for about three or four meals of onions/garlic/peppers/etc on an edge grain board before I need to saw a bit to get through a tomato. It will still dice the tomatoes but not without some care, and it will start resist slightly (at points) going through an onion. I will keep using it in this way for about ten meals occasionally running it across a crudely DIYed leather belt-strop (with chromium oxide paste applied) but when it starts squashing tomatoes I take it back to the stones. At that point I can restore the edge with about 15min work (mostly on the 1k and very light pressure on the 5k), but it doesn't last very long.
In all this time I have never really been able to distinguish a bevel and the shining-a-light-on-the-edge trick hasn't really shown me anything perceptible.. Tried for a longer period (45min) on the 1k with more pressure yesterday and still no dice!