Hi Folks :)
I still have people interested in sharpening or coming to take a lesson who are very concerned about the angle to sharpen a knife it, often, the concern is quite significant and has even stopped the learning process before it begins.
I was one of those people once, deeply distracted by idea: "I need to sharpen this knife at the exact angle that it came from the factory at" and how the heck does one do that if sharpening freehand. That was about 10, 000 knives ago and only recently I have found a way, it's my way, but I found a way to discuss the Angle Issue in a manner that, once read, hopefully it is no longer an Issue. What I am going to suggest will surprise people but know that it isn't something I did not just think of today, this comes on the heels of several years of solid sharpening, hundreds of hours and thousands of knives. The only thing that came to me recently was the ability to put this into words. (Remember, I lay awake at night thinking of these things, this is what happens when you are obsessed with something).