yesterday i sharpened a sar3 and a sus scrofa. both took a good shaving sharp edge but they lacked the bite the regulator mrcweiler has. i did everything exactly the same with the same angle.

anyone using the wheels will notice some knives will get sharper than others depending on the steel and heat treat. a knife can have good steel but if it has a poor heat treat it wont take or hold a good edge.

i had a kitchen knife that gave me fits trying to sharpen it one day. i tried different angles and even a convexed edge. i set it aside and tried a few others with good results.

a few weeks later a member came by and i gave him a crash course on the wheels and had him give it a go. he had the same results i had so we came to the conclusion that the heat treat was not right which kept it from getting really sharp.