I've lurked here a long time and reviewed the archives...but still have some basic questions.
Our knives consist of Wusthof Grand Prix and a Hattori HD santoku. My wife bought me an Edgepro Apex as a gift. It came with the 180, 220 and 320 stones, plus a ceramic steel.
I sharpened the Wusthof knives last weekend with decent luck. I was able to feel the burr, etc. Using a Sharpie to help figure out the angle of the bevel, it seemed like the parer had a different bevel angle than the chef's knife. Is this typical, or was it a sign I'm making some type of newbie mistake?
The santoku needs sharpening. It looks like it has a bevel on both sides...but they look like they are at different angles when viewed thru a handheld magnifying glass...can this be so? The archives suggest a 15 degree angle is good for Japanese cutlery. I'm assuming you use 15 degrees on both sides....correct?
Also, in general, should I start with a course stone and work thru to the finest? Somewhere in the archives, I believe someone suggested that the Edgepro stones will have a difficult time with harder Japanese steels. I'm not sure if our Hattori falls into this category or not....and what, if any, effect hardness has on stone selection, technique, etc.
Thanks in advance for any help. It's nice to see an online community that doesn't have the usual arguing, **ssing contests, etc.