The Correct Japanese Knife Sharpening Angle

Having a sharp knife can quite literally be the difference between the blade passing effortlessly through food or slipping off and potentially causing an accident. Japanese knives are a work of art and are designed to be strong, tough, and sharp..
If you are unsure of what angle you need to sharpen your Japanese knife with, then we are not only going to cover how you can sharpen the perfect edge in this article but also how you can do it consistently without needing to be a professional sharpener! 

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I took my Shun Premier to be sharpened at a Williams Sonoma (lesson learned) and it was badly scratched. Can this be restored? Any other course of action? : r/chefknives