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thanks to all for the suggestions! im definitely still pretty new at this and i appreciate all the experienced folks here sharing info and suggestions i think im gonna try thinning and doing a microbevel. i was considering sending it out for a pro sharpening, but the tojiro has pretty much...

also i just did the paper-folding trick to approximate 11.25* and i definitely sharpen above it. im guessing based on that info that i go 15-18* normally

i havent had any chipping issues, at least nothing thats visible to the unaided eye. it just feels duller after a few hours. for exapmple i can dice up 15 or so tomatoes just fine at the beginning of a shift, but if i take it on line for a few hours(or do some other prep - mostly veg) then go...

i tried to keep it as close to the factory bevels as possible, i dont have a way to measure it accurately. i assume 12-15*?

just a little story and a few questions here if anyone cares to share experience/advice ive been using j-knives and sharpening freehand on waterstones for about 6 months now, and it seems like ive kind of hit a wall. by my standards i can get a knife pretty sharp - but with the talk on...