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Different blades steels must be sharpened in different manners to achieve the best results. Personally with 1084 and the type of grind and edge I use... I use a worn out 400 grit belt, and if I want a "bitey" edge, leave it at that. If I want a "hair popping" edge, after the worn out 400 grit, the blade will get a LIGHT buff on each side of the edge to remove the burr.
Keep in mind that I use convex edges.....the sharpening is done on a slack belt. I dislike "angles" when it comes to a blade's edge.
Again, there is a profound difference in sharpening stainless versus carbon/alloy steel... I suspect you just need to find/learn the methodology that works.
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