Here’s a good general guide that may help you to decide what angle to profile knives to, based on the type of knife.
Alex-Sharpening-angles-Cheat-Sheet.pdf
Here’s a fun video to help explain it.
If I could only get my knives to “smell sharp”. Haha. Good info… thanks
That guys funny. I used to free hand but I hated looking at rounded bevels because of slightly changing the angle while freehanding. Vid shows even more so how great the WE system is as it “locks in” any angle and its soooo repeatable. Watch his next vid on chopping onions. I like the idea of using a long blade so the tip prevents going through the whole onion keeping it intact, then you can rotate the whole onion for the next set of slices for dicing.