Hello Thomas,
You are basically thinning the blade, i.e. grinding the shoulders. You will not increase sharpness or get a burr until the thinner, more acute grind hits the edge.
You can monitor your progress by marking the edge with a black sharpie and checking from time to time how much sharpie there is left. It might be easier to see than telling the ground part from the unground one.
Thinning a knife takes time, especially if you can't increase the coarseness of the wheel. For reasons explained elsewhere, it may also happen that you will get a burr ealier in some areas than others (belly vs tip, etc.). Resist the temptation to only grind areas where the burr is not formed, because that may lead to high points and a wobbly edge.
Good luck !
Nick.
You are basically thinning the blade, i.e. grinding the shoulders. You will not increase sharpness or get a burr until the thinner, more acute grind hits the edge.
You can monitor your progress by marking the edge with a black sharpie and checking from time to time how much sharpie there is left. It might be easier to see than telling the ground part from the unground one.
Thinning a knife takes time, especially if you can't increase the coarseness of the wheel. For reasons explained elsewhere, it may also happen that you will get a burr ealier in some areas than others (belly vs tip, etc.). Resist the temptation to only grind areas where the burr is not formed, because that may lead to high points and a wobbly edge.
Good luck !
Nick.