Steel on knives about 15º so the included angle is near the universal sharpening angle of 30º. Main thing is to hit roughly the same angle every time and get into the habit. Rounded bevel OK no prob.I'm surprised not a single response has mentioned the angle of the grinding. I have been hand honing 5 Knives tonight (admittedly not serrated this time) to a 30 degree shoulder angle then a 20 degree blade angle. Does anyone else have an opinion of the the honing angle?
If you want the same result in edge strength and sharpness, chase the rounded bevel angles shallower (they'll end up around the same at the apex).As an apprentice it was frowned upon to use a jig, hand hold only, and so it continued for around ten years, rounded bevel, re grinding, rounded bevel and so on, then I started using a honing jig, voila, no more rounded bevel and I’ve never gone back.