Difference between two methods for angle adjustment

[Sharpco]

Maybe the way I do similar butcher knives with widened tip will help you - https://forum.tormek.com/index.php?topic=2589.msg20501#msg20501

Thank you Wootz.

How about using the following template?
https://forum.tormek.com/index.php?topic=2654.msg14154#msg14154

If you're trying to match the "belly to tip" area with the rest of the blade, the easiest way I've found, (currently anyway), if you're using the SVM-45... is to just draw a line on the stone, set the angle on the flat part, then, with the stone not moving, move the knife across like you would sharpen it, and make sure all parts stay near the line.  After a bit of practice, you can get an idea of where most knives should be clamped without any aid... and quickly do this for knives that may need it (for example have a more pronounced belly).  This assumes you "lift and pivot" the knife, keeping the edge approximately perpendicular to the stone, and are not just lifting the handle... which requires more attention placed on the location of the knife in the jig.

And as always... Sharpie marker is your friend. 

Good tip, cbwx34