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stevep
They help to an extent at the start but have issues.
They don't account for non straight edges where you need to lift the blade (anything other than a nakiri or very flat cleavers etc)
They don't account for a difference in blade thickness. Look at a blades with a strong distal taper like blacksmiths from the Sanjo region or most western handmade blades.
They don't account for blade height. If I'm happy with the angle on my 110mm tall Moritaka cleaver, my 150mm petty would fail even sharpening to achieve the same results on all of the above points.