this fameu sharpener

hellos to all .I essyer this sharpener and the result is acceptable ..... not entirely satisfy the angle level solution ... the angle is too ideal 30 degree change Japanese sharpening .... asser the simple but no angle indique..devisser 2 screws having taken SOINT fold the ventouse.soulever the side cover 2 screws .Turn 2 knives different angle ... 1 point reposition all screwed .. and it is left for essai.au start it from the filings but after this is a real razoir so be careful .....
The good sharpening angle in three steps!

Step 1: Determine the angle for sharpening your knife
The edge of a knife may have different angles. The greater the angle, the greater the cutting edge is sharp. The edge of a very sharp knife is very narrow. Japanese kitchen knives are very hard steel (from 60 HRC) and may, at a small angle, be very finely sharpened. Other knives, such as German-made knives, often have a kind of softer steel (55-58 HRC) and are sharpened under a greater angle.

The angle of the edge of Japanese kitchen knives is generally from 30 ° and that of the other knives between 36 ° and 40 °. The sharpening angle of the knife is half of the angle of the edge (after all, a knife has two sides). Sharpening angle of a Japanese knife (see examples below) is thus 15 ° (30 ° / 2) and other knives between 18 ° and 20 °.

If you notice that your knife s' blunts or spoils quickly, you use can be too thin sharpening angle and we recommend using an angle of slightly larger sharpening.