So, the take away point here is that I have to learn to freehand sharpen on water stones?
All you guys with fine Japanese knives know how to do
30 degrees might work OK for a cleaver, but that's the angle I use on plane blades.
It may be difficult to recommend a knife if you want
You will notice a significant difference in edge refinement from a 1k to a 5k or 6k. Personal preference definitely plays in here as some prefer to toothier
Is the 30 degree side on the Sharpmaker too obtuse for most kitchen knives?