I think it’s always best to match the factory bevel angle the first time sharpening any knife edge. Afterall, the factory that made this knife chose an edge angle that they have found works well with that steel in that style knife.
Later on after gaining some experience using that knife with this factory edge profile you’ll be able to make an educated decision about changing the edge profile to adjust it to match it’s edge wear. This may be more acute or more obtuse, only real life experience will lend this data to suggest what profile change is appropriate.
The other consideration in favor of matching the factory angle profiled the first sharpening is it gives you the opportunity to gain sharpening experience on a new knife, this very first time, while removing the least amount of steel. You get the oportunity to learn how best to clamp and sharpen the knife with the least amount of risk of causing permanent profile changes you may regret later. Remember, narrowing a bevel angle requires removing new and in this case unused steel that hasn’t been and never will be used and can’t be put back. I say save the steel for when you know how you want to use it or if you want to remove it.
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