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You are very correct, and I'm not there yet. I want to be there, and if I do get there, maybe I'll go freehand. There's so much I'm missing (with the EP alone) because I don't have enough time in the saddle. Yet, I can get results that make me happy. I do need to 'understand' sharpening...

I think my knife collection is around $1000-$1500 total, for about 10 knives. It's not a crazy amount, but by my standards it is very nice. I've only been cooking at home for the last two years with my (now) wife. After the first few 'nice' knives, I decided on an Edge Pro Apex w/Chosera...

Good idea on the pull through sharpeners. The one I'm looking at is all of $20. Might be a good investment (at a minimum it'll save me time from sharpening and re-sharpening).

Going to buy a friend a Forschner Fibrox as their first 'real' kitchen knife. I expect this knife to be heavily mistreated (it will go through multiple dishwashing cycles, I'm sure). What kind of primary and relief angles would you put on something like this? My first guess is 20/25. Thanks