Get a block or something to profile it at 10, 15, 20, or whatever you want.
From there, you shouldn't have to work to "hold an angle." Sharpening is done mostly by feel if you ask me (and I think our sharpening guru, Knifenut, agrees.) You start your stroke at a more acute angle and then start raising your angle. There should be a point of resistance indicating that you are at the edge. I've heard some people call it "locking in the edge."
After you develop that feel, you don't really have to worry about "holding an angle." It's not an easy thing to do, though. It takes practice and a lot of it.