Not sure if this has been covered or not but I could not find anything with a quick search. I bought a Kitchen Aid knife set for wife several years ago, it has one of those standard sharpening blades. She has complained lately that the knives were not sharp enough so I decided to use the dang thing and give them an edge. They turned out okay but not as sharp as the Chicago Cutlery knives that I also honed on them. I do understand that the type of steel is very important for a proper edge,, I can shave from the 3 Chicago knives but the cheaper Kitchen Aid ones, need a lot of work My question to any chefs,, what is the proper way to use that sharpening rod ? I normally try to hold blade at 45 degree angle and starting at tip of rod and base of blade, bring towards me and away with a downward stroke so I get the tip sharpened also, alternating each stroke with each side of blade. After about 10 strokes per side,, I switch too to moving blade away from me, starting at base and pulling away so that tip gets sharpened too. I seem top get a nice edge on the Chicago Cutlery but not so good on the Kitchen Aid ones. Is there something I am doing wrong with this sharpening rod ?