Hi, I have a few questions about sharpening. I currently use the 'scary sharp' method* of sharpening for my knives when they need it. I'm left handed, and I'm interested in taking my knife to a 30/70. Its only a cheap forschner, so I'm not too worried about messing up the knife. Could someone tell me the advantages/disadvantages of changing the grind on my knife? How difficult is it to do? I'm pretty good at getting my blades sharp like this normally, but I'm not sure about how to go about changing the grind. This is a stupid question considering that I'm thinking about changing the grind, but should the 'steep' side (the 70 angle) be the side that is facing 'into' the food, or 'out' of the food? Thanks *The method I'm talking about is using fine grit wet and dry (1000-2500 grit) to sharpen your knives in place of a stone. I'm aware that its inferior to stones, but my budget doesn't really allow for me to get a good set of stones yet, whereas the W+D costs me about 15 bucks to get set up.