the pocket knife angle is fine, but it's chipped here and there and I was figuring giving it some real work and putting a new angle on. Maybe 20-25*. Would you suggest starting with the 140 ChefsKnivesToGo diamond grit for Edge Pro? Or will the EP220 be good enough to start?
and what about the gyuto? Start at 15* for the main working, then raise the arm slightly to get that second angle?