I have ordered an Edge Pro and it's on its way. I'm looking for sharpening angle suggestions for these knives: Trizor Professional 10X 8" chef. I haven't used this knife much since it really needs to be sharpened and I have found over the years I do not like 8" chef's knives and I do not like German profile blades. However, this might be good for splitting fryer chickens. If anyone knows if this steel is too brittle for this, please let me know. Otherwise, I'll just sharpen it for the usual stuff. Henckels five star 7" santoku. My wife loves this knife. I don't use it. Chicago Cutlery 10" Chef's knife from the late 70s. This is the knife I use for almost everything. I'm guessing the steel is on the soft side. I also have a few other Trizor. 10" slicer, 6" utility, boning, paring. So basically I'm looking for angles to use and how fine I go on the stones before it's no point. I'm guessing the Trizor can benefit from less angle and more polish than the Chicago and the Henckels is somewhere in between. Just a guess. Thanks for any help.