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You may also want to try using less pressure when sharpening and honing. A more delicate touch is also a good skill if you ever move to the diamond wheels.

a double bevel with each side at a unique angle.

I have several-plus japanese knives, but none is of that type. I own some with the same angle on both sides but sharpened assymetrically : the bevel on the left side is much smaller than on the right side. In order to keep them this way, I sharpen about 4 strokes on the wide side, one on the thin side. They have a very thin yet very sturdy blade, and are sharpened around 12.5dps. Edge retention is amazing.

One of these days I need to convert this to a data sheet for easy access.

This is one of the reasons I love TormekCalc so much : each knife has its own entry so you can select it with a single click then just set the right distances.

Here is an article that discusses what I was describing. I think that since this was written the availability of symmetrical Japanese knives has increased dramatically for the Western market.

https://japaneseknifesharpening.blogspot.com/2012/03/asymmetry-real-deal.html

As I am sure you are aware Japanese knives are made with several styles of bevel. Single bevel, Western double bevel and a double bevel with each side at a unique angle. They may also come with smaller bevel angle than many western knives. Being left handed I have stuck with western style double bevel with my Japanese knives. Also try and develop a light touch with the diamond wheel as it cuts quicker than the SG-250. I also like to use a jeweler's loupe to inspect the entire knife edge. You will often find areas that were missed in your initial passes due to prior poor sharpening practices.

I maintain a small concierge sharpening business with limited customers as I don't want it to turn into a job. One thing I have done is create a notebook with a section for each customers knives. I include sharpening angle, jig projection length for next time and any reprofiling or repair that I need to do.

With Thanksgiving food prep coming up I will try and use my one Shan Zu knife utility knife as much as possible. I doubt that even with the holiday increase it won't see enough use to make an informed judgement.

I have a Shan Zu utility knife, however, I have not used it enough to give an informed opinion. Out of the box it was very sharp and comfortable to use. I have seen some comparison videos and the Shan Zu the core tested as advertised for hardness. It also fared well in other tests. I really don't need another chefs knife but I am tempted. 

I have a second wheel which I use 1µ diamond spray on after it was initially oiled. I use Tormek paste first then switch wheels. I keep it in a sealed bag when not in use. It gives good results on my personal knives, however, none are high vanadium.

I also have too many knives. Some time ago I separated them into sets and placed them in rollups. I have a traveling set that I take with me to friends and family occasions where I am almost always asked to carve meat  or poultry and sometimes help with prep. A second sharp but less expensive set is for cooking outdoors. My best knives are in the kitchen in wooden blocks. There I have a chefs knife, slicer for bread and roasts, filet knives for breaking down meat, a couple utility knives and paring knives. Additionally I have a Japanese Usuba,Honesuki and a cleaver. Another slicing tool I use often is a mandolin. Especially useful for paper thin slices in quantity and short time.

I limit my customers at around 10 total and they each bring around 6 knives more or less. It would be easy to increase but I don't have the desire. I also try and limit sharpening for this group to the colder months when outdoor activity is limited. I have had a few Shuns that had chips out of them but nothing with larger chips like you see on the internet. I also have had a couple of broken tips that needed reprofiling to fix. By my standards most of the knives they bring are moderately dull but not damaged. Since my group is so small I have worked with them on knife use, care and maintenance so the knives don't return as dull as they were the first time. I am also lucky in that none of my customers have cheap knives and no supersteel ones. For the most part I see Wusthof, Victorinox, Zwilling, Shun and Global. I manage with the SG-250 and guided honing as described in Wootz's book.

I second Ken's recommendation. When I bought my T8 years ago I also bought the hand tool kit. I see the new kit also has the angle setting jig included which I find invaluable. Don't buy extra wheels until you identify a real need. I am still lusting for the diamond wheels but have not bought them yet.

I will probably go to this event. The big debate is whether to get up early and arrive by 10AM or to go up the day before and make a day of it then get up and go to the event. I am thinking we would enjoy the second option more.

For those in the US Midwest there is a sharpening open house coming that will include Tormek

https://www.sharpeningsupplies.com/blogs/sharpening-blog/sharpening-supplies-open-house?_kx=t4-eX1Nd9DqL3m7qiVWssxsaikMf-kZ_-pphprkvD4g.RASbug

Perhaps it is the waning days of Summer. Everyone is trying to squeeze in activities before the weather changes. Additionally it is a holiday weekend in the US and many take extra vacation days to make it longer.

Stephen, the software will no longer work on IOS devices. The software allowed you to set your desired sharpening angle and another for stropping based on the type of steel you are sharpening. I now use the KS-123 for sharpening and stropping with outstanding results. When going for more sharpness I do a second strop on another Tormek wheel with 1µ diamond spray.

The KS-123 does greatly reduce the need for calculations to set USB height. However, some owners like using the calculations and/or do not want to invest in the KS-123.

I need to check out the local college and see what tools they have available.

Anyone else have any ideas on where4 do it yourself machine shop equipment might be had?