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@JurekB
With all due respect, I think that Wicked Edge is a big spend to put an edge on a blade. But, equally, I confess to being a sucker for any kit which yields fine results.
I'm trying to think what the next worst option would be. I'm guessing, but I'll take a punt, that it would be a significant way financially distant from the cost of a Wicked Edge kit.
Insofar as angle is concerned, in my case I think it is (luckily) down to manual dexterity, and having sympathy for how the material behaves.
How are you , for instance, with wood working tools, say, carving, as opposed to (most) bike spannering?
Wood carving IME requires a lot of 'feel' for what is going on.
To go back to maintaining a constant angle, the angle on a chef's knife (for instance) doesn't remain constant. It changes as you work your way around the curve towards the tip, unlike something like a Nakiri, where it is more constant.
I've seen stuff on the inter webs showing 'x' number of coins being placed under the thick edge of the blade to maintain a constant angle, but that has always struck me as being a faff and unreliable.
TBF, I've not tried the coin method, but I guess I'm lucky that I've not felt the need to do so.
My knives are due for a hone this weekend. When done I usually test them by shredding edges off a piece of newsprint.
I think I'll see if I can give it a go on something thinner, tissue perhaps, and see how I get on.
Apropos of nothing in particular, when sharpened, my Yaxell Super Gou will halve and quarter a cherry tomato without me applying any pressure, relying just on the weight of the blade. Doesn't sharpen up as nicely as my carbon steel knives tho.