Hey guys, I'm new here, so thanks ahead of time for your patience. I am a former cook and former culinary school grad, and my question is for chefs who are currently using a wetstone of some sort. I assume that anyone who owns a higher end japanese knife or pricier german or custom knife would be using a wet stone...I could be way off...but as far as I can remember most other methods of sharpening really take a lot more of your edge than youd like. Anyhow, my question is are there any tricks old vets are using to get that perfect angle on a wet stone? I know some knives are finished at different angles like 20 or 16, in school we were taught 20 degrees, but with my shun the directions clearly said 16. So again how does one go about ensuring that the angle is consistent? Thanks ahead of time Ladies and Gents.