Sharpening Angles / Bevels
Does anyone know of a site or document or anything existing that lists angles/bevels of kitchen knives? I just bought a Wicked Edge to sharpen my knives and I'm finding it extremely difficult to find the accurate bevel and angle info for the respective knives. Some list them on the manufacturer's sites, but I'm finding that most do not. Are there any good suggestions here? Obviously I don't want to ruin the factory edges. Unless you think its better to just re-profile them to 15 degrees? Most of them are Japanese. I don't know, there just has to be an easier way.
Thanks in advance for any help/advice .