Yea. And feeling the edge and burr. Checking performance. Sebastians edge he sharpened on my knife was imparting cutting a bit for me, I "thinned" it right away after testing, and I felt retention was much better with my own edge.
For having seen it quite a lot, the sharpening of Robin goes through having a very very low angle at low and medium grit. Then it does a deburring on a fine stone at a more obtuse angle, which makes a micro bevel. This bring the best of two worldm IMHO: you get smth super thin and stable. (Robin I think this is what you do, please amend if it is not correct).
Now, coming back on the test made here. They do not show that edge rentetion is better at 20deg. They show that the knife cuts better. Actually the retention is worth because the drop in ability to cut is higher for small angle. But the ince low angle cut better, it still performs better than obtuse angle.
Excuse öy bad typing: i have a broken hand after surgery, and I am high with anti pain pills.
EDIT: now, i do not like speaking about angles, with free hand sharpening, it has a lot to do with feelings.
Freehand is always a kind of guess what angle.... No problem with that.
My first try was the following.
2 Blades, one out of 1.2562 made by myself, and a Kyoshi Kato knife... both testet very long time with my freehand experience. I gave the this two knifes to a guy dieter and he sharpened on guidet Bogdan system.... I was very excited about his sharpness.... And again i tryed something else, and gave the knives to Yu Kurosaki to confirm that i`am not too stupid too do freehand sharpening. The outcome was the guided sharpening was very much better, that`s it.
What I'm not sure about is if I agree about the microbevel angle benefits from being that high inclusive angle as wastl uses. Atleast not for the knives I use. But I freehand and go by feeling the edge mostly. Maybe I do 30-35 for the finishing strokes. But what almost every knife needs, is imo a good coarse low angle sharpening, and they will cut better
If I understand this correct, you are setting a higher angle edge on the blade by deburring it on the leather, right? I mean it would be very small/thin but you raise the angle for it, correct?
If so, you don't have a 20° angle at your knives cutting edges and therefore we are essentially the same Opinion here 😅.
Yes within this small geek community. But for everyone else I find it better to say sharpen low and deburr or microbevel to deburr most helpful/succesful. Most "novice" sharpeners and among tge woodcarvers too, strop on something with give, loaded with abrasive wax or paste.