I will also add that your method is correct by finding the factory angle on the heel, and then reprofiling the tip and belly to match it – you are taking a good amount of material off of the shortest part of the knife. If you set the machine to the tip or belly factory angle, you will end up with a very wide bevel everywhere else, and will have to take alot of material off of the longest part of the knife.
ESEE puts a 20 deg bevel per side on their knives, and it is pretty close to 20 deg on the heel, but probably about 30 per side on the belly and tip.
