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[02ebz06]

I have an ancient set of Chicago Cutlery that wasn't all that crazy about.
Even bough a couple Wurstof knives in more recent times.
The Wurstof brisket knife is outstanding. Chefs knife not so much.
A while back I bought a knife sharpener.
Made all the difference in the world changing the 30 degree angle to 15.
Now I'm happy with all of them.

[pmillen]

Made all the difference in the world changing the 30 degree angle to 15.
Now I'm happy with all of them.

That might be the same angle.  The knife's bevel angle is calculated based on the total of the sharp angles on each side of the blade.  If the angle is sharpened at 15° on each side, then the total angle of the bevel will be 30°.

[02ebz06]

Made all the difference in the world changing the 30 degree angle to 15.
Now I'm happy with all of them.

That might be the same angle.  The knife's bevel angle is calculated based on the total of the sharp angles on each side of the blade.  If the angle is sharpened at 15° on each side, then the total angle of the bevel will be 30°.

15 on each side (30)  to  7.5 on each side (15).

[pmillen]

15 on each side (30)  to  7.5 on each side (15).

Yes—7.5 on each side (15) is typically reserved for fillet knives and paring knives.  It's generally thought of as a rather weak edge for working kitchen knives.  You may treat it carefully and prefer that fine edge.

EDIT:  What model sharpener are you using?

[pmillen]

it could easily be called a Chinese cleaver also. 

https://www.amazon.com/gp/product/B001VZ6NE0/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1

Yeah, I found the Winco KC-201R listed as a Chinese cleaver here.

We won't know which one it is until we examine the blade.  BUT...It really doesn't make any difference what the purists call it, as long as the user is pleased.

[02ebz06]

15 on each side (30)  to  7.5 on each side (15).

Yes—7.5 on each side (15) is typically reserved for fillet knives and paring knives.  It's generally thought of as a rather weak edge for working kitchen knives.  You may treat it carefully and prefer that fine edge.

EDIT:  What model sharpener are you using?

"Chef'sChoice Trizor XV EdgeSelect Professional Electric Knife Sharpener with 100-Percent Diamond Abrasives and Precision Angle Guides for Straight Edge and Serrated Knives, 3-stage, Gray"

I don't how about what edge for what purpose, but they all work a lot better now since angle changed.

[pmillen]

02ebz06, it's been somewhat more that a year since you posted about your fondness for the 15° bevel kitchen knife.  Does the edge hold up for you?