[Por_sha911]

Originally Posted by Geronimo '74

I think that since he already has the knives, choice of steel is not relevant.
For the same steel a 15 degree bevel will be sharper than a 20 degree bevel but it will dull sooner with heavy use.
For kitchen knives 15 degrees will do nicely.
I might be wrong but I think porsha911 is not a knife buff like we are.

Bingo! I have a decent set of knives in the butcher block (some Wustof some lesser quality) but I just want to keep them sharp without going through a zen ritual. I have managed to have the mrs use cutting boards, keep them out of the dishwasher, hand wash and dry off immediately. I have tried using stones but just can't get that super sharp edge I would like. The are used for food prep but I'm thinking 20* since some may not be the best of the best steel. I have used a sharpening steel to finish the edge and the results are hit and miss.