I have a Ken Onion Shun steak knife (VG10 core steel). The factory edge was less than spectacular so I profiled it and gave a final edge I am guessing is about 12 degrees. I thought this blade could hande it but cutting through the crust of a well-seared steak will bend the edge. The steel is in fact very hard and tough as the tip suffered no visible damage after accidentally being driven into a stainless appliance rather hard. Perhaps the final angle is steeper than I believe, but should I get this bending at 12 degrees? If so what would be an appropriate minimum angle for this sort of use? Note: Of course nothing but the very tip of the plade ever touches the plate and I never cut straight down.