I spoke to the owner again and she only knows of two knife edges, sharp and not sharp. I ended up doing it symmetrically at 15° per side. Maybe not exactly like the factory but it’s now extremely sharp.
I’m not planning on doing it freehand.. I will be using the Wicked Edge. I have put a 70/30 on a blade before for a Chef I work with. She specified which edge was which for her needs. I am just trying to make sure I understand what side Global is referring to as front and back.
