Can you suggest the proper angles for these knives

I can help on a few. Definitely check the knife database as well. And please post your knives when done. This gives others like you (and me) hints on how to sharpen, and is a quick way to save our own data. I had to look now to check on one of the answers I gave below.

Swiss Army Voyager Lite – this looks like the standard blade on most “normal” size Swiss Army knives, where the main blade is about 3″ long. I have done 20 degrees on mine. Have not tried less.

SOG Seal Pup – I have a SOG Seal Pup Elite, I forget what the difference is, the Elite has AUS 8, which may be the difference. I did 20 per side. It looks good. I think this will be OK. Looks like the factory edge (sharpened it first time on the WE). was 22 to 25 deg. Since I sharpened it I have not taken it out for heavy use, but I think it will hold up at 20 degrees. I use this knife for bush crafting/hiking work.

Gerber Multi Tool – I have done some Gerber/Leathermans at 20 degrees per side. These were low end, and the steel type was not given. For mine 20 per side looked close to factory.

I have taken Benchmades in these steels (154cm, CPM M4, and S30V ) to 15 degrees and been very happy. I don’t have your exact Benchmade models. Even with 440C I think you can get away with 15 degrees per side. I use my Benchmades for EDC work, but I don’t beat on them like some folks do. When I batton I use a fixed blade. I am giving this advice based on the fact that BM makes high quality knifes and only uses top notch steel.

Welcome to forum and happy sharpening.

The Benchmade Auto Mini-Stryker is in the database with some comments. I have two of these and have used them a lot, have tinkered with different angles and finishes, so I’m pretty confident to have found their optimal settings.

I would agree with Curtis,the factory angle is a good starting point. 20 degrees is also a good rule of thumb for most pocket knives. For large fixed blade, bayonets, that get hard use, 20 may be too acute and not hold up.

I think you’ll have better luck in the 20 to 22 degree/side range. It will depend on the steel. There is a thread on German steel kitchen knives (Henckles , wusthof ) not being able to maintain an edge under ~20 per side, so I doubt if Farberware will. But, with that said, less than fine cutlery is a better place to practice and learn than on finer knives.