Sharpening question: raising edge angle?

[Zerimas]

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!

[razorsharp]

You dont need to redo the edge, all you need to do is a micro bevel, 40 degrees should be fine

[Zerimas]

That's what I figured, I will flatten the bevel (it a saber grind) and then put a 40 degree microbevel on it. It current has a 30 "microbevel" (I put the term in quotation marks as it it really quite wide).

[Donut]

Here is a very rough sketch of some bevels and microbevels that I drew up by hand.

Let's say the one on the left is a 30 degree bevel with no microbevel. The next one would be a 30 degree bevel with a small microbevel. The next one would be a 30 degree bevel with a deeper microbevel. The last one would be similar to a 40 degree bevel with no microbevel.

The second one might not give you the additional edge holding or toughness you want. I think you need to just keep setting in the microbevel until you get the edge you want.

[Donut]

I wanted to say a little more about my last post.

To go from two to three, you can just keep sharpening the microbevel as the knife gets dull. It should gain some strength.

Also, in theory I think that you can make a microbevel with two or three strokes on the finest stone you own. In my experience (and I don't know why...) I always seem to get a worse cutting edge with a very small microbevel than with a somewhat deeper one.