So, its me again with my crazy head. I might again be going after something everybody thinks is BS and crazy, but it makes me wonder so badly...
I mean, the thinking that the knife is sharper with lower angle.
Lets talk edge-wisely strictly.
What I mean is, I started thinking of it, when I could shave face with my ajikiri, which is maybe aorund 40 degrees total, and a yanagi, which would be 15-30 or so.
They are both knives cutting rather soft manner, so Its not about the thickness for me.
Got me thinking, maybe more about precision in sharpening at angle you chosen that the angle itself?