I'll try to peel back the onion a bit. When I'm sharpening serrated kitchen knives for the restaurants in which I test, I will often sharpen the K04/5 on the 40 degree using a 1 and 1 ratio instead of a 5 to 1. That creates a "tougher" micro bevel and the knife will "steer" less.
sal
Thanks for sharing your experience and words of wisdom. Many should be taking note.
