What angle should I sharpen my knife at?

Here's the short answer: Sharpen Japanese knives at 15º each side, Western knives at 20º each side and meat cleavers at 25º each side. But there's a bit more to it than that  The angle you hold the knife at to the whetstone is called the ‘edge angle’. A shallower edge angle means a sharper knife but a more delicate.
One of the most important things to get right with knife sharpening is the angle you sharpen at. But edge angles aren’t quite as straightforward

How to buy, hold, and sharpen a good knife

How to Sharpen a Knife

What angle should I sharpen my knife at?

A coworker tried to sharpen my good kitchen knifes with an angle

sharpening - How can I deduce at what angle my knife should be

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Best Knife Sharpening Angle - Knife Mastery

Best Knife Sharpening Angle - Knife Mastery

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