Cooking and Baking

Honing Steels for 15 and 20 degree edge?

I noticed recently in a cutlery store that there are some honing steels with more coarse ridge, and the others with smoother ridge. In the usage instruction on the packaging of the coarse steel, it mentioned to keep at 20 degree when pulling the knife, and on the smoother steel it mentioned to keep at 15 degree.
My question is how are the different types of ridges on the steel related to edge angle? Can I use a 15 degree knife on a steel for 20 and vice versa?


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