Well I just finished sharpening my first quality knife on the WEPS. It is a Global G7-R which is a deba single bevel(chisel bevel) type knife much like the yanagiba. It was also made for cutting fish. It works well on fish because the forces that are exerted on the blade by the tissue that is being sliced push the blade away from the bevel side. This is an advantage if you are trying to remove the skin from a fish as it keeps the blade edge riding on the skin or on the bones if you are fileting and keeps you blade from wandering into the meat.
These same pressures are a PITA if you are trying to straight cut vegtables or other tissue. Those pressures make your knife wander away from the bevel side in the cut producing a curved variable thickness slice. At least that is my experience.
And by the way the WEPS put a great bevel on my knife I had screwed up so badly on a Tormec years ago. It was unusable. But this new bevel I cleaned up on some 4K and 8K Norton waterstone so that this is now the sharpest knife in the house…and I am just begining!!
