There are a myriad of different tools for sharpening, and many knives are manufactured with different blade angles. These angles depend on the projected use of the knife and the hardness of the steel used to make the knife. Some companies create a razor sharp edge; Shun and Global are two examples. Therse knives are great for carving; the steel is very hard, but also somewhat brittle. They should be treated like the delicate instruments that they are. With these knives care must be taken when using a sharpening steel, too hard a touch to the steel can create a chip in the blade.
For most other uses, like cutting vegetables, a razor sharp edge is not advisable. It is too thin and the edge will bend over when it comes in contact with anything hard, like your cutting board, or a bone, even your fork. For most uses a Multi Beveled, Gothic Arch, edge shape is much stronger. These edges can be made with micro teeth that power through a ripe tomato and lots of other stuff.
I will make a proper knife edge, considering the steel and the intended use of the knife. I will also show you how to properly use a sharpening steel to extend the life of the knife edge.
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