I have a cheapo Chinese chef knife that needs a more obtuse angle: how do I go about accomplishing that? When I initially sharpened it I ground the secondary bevel at too acute and angle. The soft steel will not hold an edge very long at 30 degrees inclusive. How do I obtain a more obtuse edge without simply jamming the edge into the stone.
Sorry if the question has an obvious answer, but I am a noob when comes to reprofiling edges. Thanks!