I think I'll go the same route - 40 degree edges with a 30 degree back-bevel if needed.

Do you use the Sharpmaker? If so, do you have the diamond sticks?

I have some kitchen knives that got so dull and mildly nicked up that the Sharpmaker can't seem to sharpen them. I've read that the diamond sticks do a great job on very dull or very hard knives.