Thanks Leo!
I have never heard this discussed much, so it is nice to have a real life example. I suppose I can live with 17.5 degrees for most of my narrow knives. I would like to go more acute for some of my fillet knives, however. I’m still waiting to see how the new “acute angle accessory†is going to work. Supposedly out in November. Maybe we can get Clay to give us a sneak preview. :whistle:
Doug
