I hone most kitchen knives at 19 degrees with a 10-15 degree back bevel depending on the use of the knife. I never go beyond 1k and sometimes stop at 600.

For the few high end japanese knives I have honed by hand, they are very low angle.

For hunting knives, I usually do 21-23 degrees with a 15 degree back bevel. Again usually do 1k and sometimes stop at 600.