Solution to this ever-intensifying need for angle control?
Strop, strop, strop.
I just commented today elsewhere (ahemmm), that I liked a toothy knife for slicing proteins. Its gotta be sharp, but a silky smooth, highly polished laser doesn't slice crusty, charred, grilled meat well for me. Well, some didn't respond too well to this notion. I am glad to see I am not the only one who feels this. I often take my suji up the progression, and than I "strop" it with the 1k, lightly. It gives me that "bite" to tear through cooked meats....works well for me.