The flatter profile is simply more suited to push/pull cutting... bellies are more for rocking. It's really a cutting style thing. That said, when you transition from your Bleu to a JK, your style will almost invariably adapt & change to the dynamic of a steeply angled, hard & light steel. They require a more delicate & exact finesse, or else you'll be hurting blades...
As for sharpening tips, I like a steep angle overall on my knives, but I find that on my Moritaka Supreme, I have to fatten her up a bit. For my preference, the Mori Rc 66 AOS is just too brittle at steep angles on a gyuto/santoku. No doubt, its awesome potential for a sickeningly sharp yet delicate yani edge, but high volume gyuto work I have to fatten the angle up a few degrees. I'm a freehander so I'm not going to bullshit you with a claim of exact angle as you could on a jig, but I will say that if I measured off splits (i.e., square, 45, 22.5, 11.25), I can deduce I probably bring my Mori around 15-17 to create the edge integrity I prefer.
Last edited by Melampus
on Wed Dec 12, 2012 2:15 pm, edited 1 time in total.