I might add that I just now touched up the kitchen knives with a Work Sharp. Great for fillets and kitchen knives at 20 degrees.

One thing to do is what ever angle you end up most satisfied with, stay with that. Otherwise you will be removing steel you don't need to with every angle change.

Also stay with the same bevel ie;flat, convex, concave or once again you will be removing steel you don't need to.

Edge Pro is a flat bevel and Work Sharp is convex.
Tim

"The significant problems we face cannot be solved at the same level of thinking we were at when we created them."
Albert Einstein

At Khe Sanh a sign read "For those who fight for it, life has a flavor the protected never knew".