So I've been spending some more time trying to thin out the edge on my Endura, and I keep running into problems.

In short, the angle on one side of the knife seems to be different than the angle on the other side, even though I'm using the same angle settings for both sides.

Today I've had my EdgePro set slightly above the red dot and I rested the knife on the backbevel and began grinding(I don't rest it on the flat part of the knife because the pressure could push the knife down on the backbevel as I grind). On one side it seems to be going well, but on the other it took me a good minute before I realized that I was grinding the backbevel and not the edge itself, which ruined the nice factory finish on the blade.

Now logically there seems to be no reason for this to happen unless the factory backbevels have different angles, though I haven't been able to see it with my eyes.

At the moment I'm going to stop using the edgepro and just try to smooth out the scratches with a leather strop until I can figure out what the hell is wrong with the thing.

the blade grinds could be off, the factory edge could be off, or the blade could be warped slightly ( is one side of the blade rubbing against the liner? ).

it could also be different pressure from holding the knife down with your left hand compared to your right hand, or rocking the knife against the backbevel with one hand ( i've had this happen to me on knives with a small bevel ).

another possibility is that the bench on the edge pro is out of spec, but then you would see the same issue when sharpening other knives.

I am willing to bet that the factory angles are off. That is not an uncommon thing with BM and it would not surprise more if it was the same for Sco.

Don't worry about destroying the factory edge. With a little more practice and some time you will be able to make a better edge with your Edge Pro.

What you can try is to use a corse stone and regrind the angle on both sides of the blade to a nice even angle. Once you do that you will have no problems.

If the process is driving you batty, one thing you could do is send the knife up to the Golden facility and have them put a factory edge on the blade and start fresh. Just a thought...

Well, I've considered grinding it again while resting the blade on the flat area and not the backbevel.

There's also a possibility that during my grinding, my edge went slightly off-center from the middle of the blade, which might cause the problem I described. However, I don't have a clue on how to fix it, as I have no way to tell of ANYTHING is centered or not.

For the most part though, I'm pretty sure I'll send it to Tom Krein for a full flat grind, then I only have to worry about maintaining the edge.

I'll have to make do without my knife for about a month, but hopefully my Kershaw Shallot comes in next week and can keep me distracted for that time period.

I had the same thing happen, the knife is just off center or warped, always use the most stable bevel , the arm adjusts for a reason