>>2394229You're on the right track.
The angle of the edge is a give and take between strength and slicing ability. The thinner the edge, the better it will be for slicing, but also the more prone to chipping and breaking. A fifteen degree angle is generally regarded as a good all around balance, but you can go for a smaller number on knives you treat gently, and higher number on knives you abuse.
There is a similar parallel regarding "roughness", sharpening with low grits results in a toothy edge, think microscopic serrations, that are ideal for many outdoor uses. A edge worked up to very high grits is better for kitchen tasks.
If you are sharpening outdoor knives that you don't need to look pretty, I'd recommend the Work Sharp MK2.
