I use these pic's often but they are a good example of the difference between a factory edge and one that has been sharpened correctly.

The knife was either a gunny or bravo1, I can't remember.

Factory edge


Sharpened edge





All but one BRKT I've seen needed reshaping of the edge, they were all "sharp" but usually ground thin at the edge causing poor edge retention and excessive amounts of damage to the edge. Making them a little thicker by increased sharpening angle usually fixes the problem.

Pressure is something that will take a little time for you to figure out, I've always felt more pressure was better with convex edges but I seem to be a odd one out on that. Learn to use the pressure to create the convex shape and the edge will follow.