If a knife is out of whack I rough it in with my Lansky to get the angle correct. I like the way my Emersons are sharpened, which is the angle on one side gets worked on, the other is steep. I do that to all of my knives. I then follow up with a cardboard wheel that's on a dedicated bench grinder.

I touch them up on the cardboard wheel when they lose their edge after a while. They come back pretty quick, and I'm not taking much metal off either, which I like.

When I'm done it is a dangerous knife until a it dulls a little.

My old Buck knives that I've had forever will hold an edge a long time. Can usually field dress, skin, and cut up two deer with one before needing re-sharpening.