[masraum]

Originally Posted by Por_sha911

OK so I chose which edge I want or does the knife dictate what angle?

Your comment about going easy is the one thing that worries me.

You can, but I think the steel of the knife also to a great degree determines the angle. Also, yeah, go easy. Don't press down hard, basically just let the weight of the blade do the work. It's like a lot of things, better to do 5-10 really light cuts vs one or two giant cuts.

Originally Posted by 1990C4S

I get the knives to about 15 degrees using a course stone, then switch to fine.

You need to be prepared to alter what you have, of just use a fine stone to dress it.

Yes, I think most of the Chef's Choice stuff has a coarse and a fine slot. The instructions say that you shouldn't have to even use the coarse stone often if you keep up with the fine stone. The one that I had also had a slot for a steel that you could use for maintenance.