Just because you’re proud of the prowess of your kitchen knives, doesn’t mean you should feel obligated to do your own kitchen knife sharpening. Here are five reasons why it might be wiser (and easier) not to invest in a sharpening system, but send them out to a knife sharpening service: 1) You haven’t the interest or patience to master a new skill.
Hey Edge Pro users. I just checked the angle marks on mine and the red is actually 13 instead of 15 degrees like in the manual, green is 16 instead of 18, yellow is 19 instead of 21 (looked more like 18.5 but I'm calling it 19), and blue is 21 instead of 24. So when I thought I was sharpening a knife with a 15 degree per side bevel it realy was actually 13 per side.I used a carpenter's square shaped like a triangle. The 90 degree corner I put at the edge of the blade table and rested the stone rod with a stone in it on the edge of the blade table. I then raised the pivot to the different color marks to see what the angle actually is at the bottom of the stone at the other end of the stone. The angles on the square are on side C of a right triangle. I also marked the pivot pole with marks for 10, 15, 20 and 25 degrees. The angles are 'per side' angles not inclusive. I may even mark each degree but I already put my square away. To see if yours is the same as mine measure your rod with the colored marks on it. From the very bottom of the rod the bottom of the red mark is 3 1/32'. I then set the rod in the frame until it stops and tighten the screw. If yours measures 3 1/32' your angles should be the same as mine.
Those angles should be accurate as long as the edge of your knife is right at the end of the blade table. The farther off the edge of the table your knife edge is the lower the angle will be because it will raise the stone off the blade table. Only by a fraction though.
Jack
PS
See my next post if any of this interests you.