Attached is a photo of my Mom's Shun Classic Santoku (7'?) that I just sharpened. She sent it back to the "factory" to have it sharpened. Whatever they do to these knives there is a tragedy. I wish I had a photo of the knife before I got ahold of it. It looked like they used some sort of double-wheel grinder setup to "re-sharpen" it. Almost like a hollow grinding setup for a straight razor. The edge was rough on the bevel ( you could catch your fingernail on the grooves from the wheels) and the angle it was sharpened at had a wave to it as you moved down the blade.
The photo attached is the "good side." Each side is definitely sharpened, by me, at a different angle. My bad, I guess. This side is close to 16 degrees. The other side ( not pictured) is probably more like 18 degrees.
Anyone have a tip to achieve identical angles?
Anyhow; I'm pleased. This is the 4th knife I've seriously sharpened.
King 1000/6000 and newspaper strop.