Dang, you’re right! Curses! 😆
So far I’ve tried down to 15 degrees, haven’t had a knife worth going below that to try on it yet, probably won’t use it on any of my decent blades until I can get some finer finishing stones. It’s sure doing an awesome number on our steak knives, anyway. A toothy edge works well on those, and given that their purpose is to be sawed into a ceramic plate by some steakhouse samurai, I’m not all that worried about edge retention. I’ve got a couple of nice ones that I’m going to give it a whirl on once I can pick up those Shaptons, and the finer plates get here, though. Those have steel that could benefit from a lower angle.
