Step 2: Select the right bevel angle.
Selecting the right sharpening angle is the next step in sharpening. For more detailed instructions on selecting the right angle, try reading this article. Regardless of the method of sharpening, a bevel angle should be selected. This angle doesn't need to be exact but following some general guidelines is a good idea. Most knife manufacturers recommend a roughly 20 degree angle. Depending on the use of your knife, you can move up or down from that angle. A fillet knife is never used on anything hard so an angle a few degrees less will produce a sharper edge. On the other hand, a survival knife with various uses can benefit from a more durable edge a few degrees larger.