Ors,
I've always found that the "Razors Edge" 'system' to give exceptional information regarding sharpening. Basically, after you've prepped the edge (getting the right 'relief') then as long as you keep the angle to less than or equal to 25 degrees, you can get a razors edge. To prep the edge, you have to grind down the area behind the edge so that it is (relatively) thin. If you get the book "The Razors Edge Guide to Sharpening", I think you will find it an excellent resource to your library.

CJ