heres a picture... the only way to fix this is A: leave it as it is, its still sharp, just looks like hell... or B: go from butt to tip, and remove all material to the low point in the dip, which will make the knife weaker, skinnier, and less effective than what it was designed as...




how did that happen? most would think its because the person let it sit in one spot for too long... not the case... its caused by uneven pressure when pulling it through the belt, and the fact that the belt flexes, and never gives a true 100% same pressure as you are sharpening your knives... there may even be smaller ones that you cant see, use a micro scope to check it out if you want... you may be suprised...

fillet knives also flex quite a bit too, which is a double edged sword using a belt system like the WSKTS, a rod system would be a much better option, but also much more time consuming... i will sacrifice an hour of my time, to make sure my knives are sharper than the next guys, and will last me 20 years longer... ive got Chicago Cutlery knives that are 40+ years old (back when they used High Carbon Steel), and they will out perform some of the more expensive knives on the market... and theres a reason for that