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There are many ways to keep a reasonably consistant angle. Many use a gizmo of some sort that clamps the blade in and has a rod with a stone attached. The rod being set at a given angle... and walla...

Here is my Murray Carter nakiri that I put a shaving edge on and tried out... talk about a big edge :p something like a 20/8 one here :p

The only major difference between getting kitchen knives...