Good question came up and believe it or not I too this photo yesterday to show how I do it. Also to get feed back on better ways of accomplishing the same goal so post up how you do it here. Started off with grinding the profile on a heat treated fillet knife blade, starting with 0.10" AEB-L tapering down to 0.03" at the tip. As you can see to much pressure at the start of the grind and that will have to be fixed, need to change how I do this or start enjoying fixing the grind. Second layout marks on top of the spine 1" from tip 2" spacing from there to the thumb rise or just before the bolster. grinding follows a pattern starting at the 1" to the tip then 3" to the tip and so one until the last mark is reached. Repeat the grinding pattern on the other side of the knife alternating sides until you have the taper very close. At this point I remove the knife from the holder and flat grind on the platen to ensure the surface is nice and smooth.