When sharpening a knife you should hold the against stone at approximately angle?

The correct angle to hold a knife against a sharpening stone depends on the type of knife and the desired sharpness. Generally, a good starting point for most kitchen knives is to hold them at a 20-degree angle to the stone. This angle is sharp enough for most everyday tasks, while also being relatively easy to maintain. For finer cutting tasks, such as slicing delicate vegetables or sashimi, you may want to sharpen your knife at a slightly steeper angle, such as 25 or 30 degrees. Conversely, for tasks that require a more robust edge, such as cutting through tough meat or bone, you may want to sharpen your knife at a shallower angle, such as 15 or 18 degrees. It's important to experiment and find the angle that works best for your specific knife and cutting needs.