When you buy a knife it has an edge. That edge is the bevel already provided by the manufacturer. The trick is to not try to apply a new edge but HONE the existing edge. The thickness of the blade generally determines the angle of the bevel. might I suggest using a steel instead of a stone. With a steel you slide the knife in a cutting motion so that you Just barely feel the blade cutting into the steel. no more no less.. You'll maintain the MFG bevel and have a damn sharp knife.