On 2014-10-04 22:58, Don Schwartz wrote:
> On 10/4/2014 10:34 AM, Brent Beach wrote:
>> All that is before you even get to the freehand sharpening question.
> I was never able to get a consistently satisfactory edge with a honing
> steel. Then I found this - and stopped trying!
>
> http:
//www.leevalley.com/en/Wood/page.aspx?p=32456&cat=1,43072
>
> I don't bother adjusting the angle anymore. All knives get sharpened
> with the same setting. The angle varies from one knife to another, but
> each one gets consistent treatment.

Knife angles are a complicated topic because knives have so many uses. 
However, for kitchen knives you only need one angle almost all the time. 
Picking one angle in the range of good angles is a good result.

Using a good abrasive with a jig will always get you a better result.

This jig has one slight disadvantage - you have to slide the knife along 
the abrasive rather than across the abrasive.

Aside from that, it fits in the knife drawer, takes up almost no room, 
works the same every time.

An excellent choice, metallographically speaking.

Brent
-- 
Brent Beach
Victoria, BC, Canada