Let us know how you like that angle. I reprofile almost everything at 18.5 DPS, but left my Hati at 21 to try the OEM geometry.
I'll bet that puppy is a slicing beast at 19-20.
Sorry for the shakiness in the video but figured I'd share since we're talking about edges. This is my old F95NL (Elmax) after setting the bevel to 17 degrees then adding a 20 degree micro bevel:
Pretty sure this Neon Zero has the same edge geometry on the M390:
What system did you use? And, how did you manage to avoid dinging the ricasso (if that's the right word)?
I see that
DocJekl
is using tape... but I'd think that one mistake will go through the tape. To be fair, I haven't tried it. I don't like the damage, but I'm also not willing to spend twice as long sharpening to avoid it. So far, going slower is the only "fix" that I've been able to think of.
View attachment 2469053
My F85 R18 was used, and it looked to be previously sharpened, as
it already had marks on the ricasso and scale on one side. But I paid below market for it, being a well cared for but dull user knife. I don't want to say how much it was, but might reveal it if I had a couple of people tell me what they think one would be worth first. The marks in these photos are the only marks I see on the whole knife, other than even milder ones on the pocket clip edges.

My WorkSharp Precision Adjust is not as sturdy as I would like, being very slightly wiggly when holding the blade so the blade can move down as much as 1 degree when pressing down on the stones fairly hard, and the angles it displays are maybe off by 1 degree depending on how tall the blade is. In my case I had to set it for 19 degrees to get my iPhone to show 20 degrees (on a perfectly level surface) at the belly of the blade. not a big deal, as I would have ended up with 21 degrees on the belly and 20 at the tip if I set the worksharp for 20. Pressing down more on the belly gave me more like 19 degrees at the belly, but pressing lighter at the tip it stayed at 19 degrees but took much much longer to reprofile. Once I was on 400 grit and above I just used light pressure through 400, 600, 800, and ceramic.
However the Shiro seemed like it was previously cut at about 22 degrees on the belly of the blade, and about 24 degrees in the 1/2" closest to the tip. Someone probably freehand sharpened it at one point, and lifted the tail of the knife at the end of the stroke as they got close to the tip, instead of keep the edge laid back. I may do a 20 degree microbevel on the ceramic stones of my Spyderco sharpmaker, but right now the 19 degrees is so close I don't think it's worth it.
I can't imagine how much work it might have been to reprofile to 17 or 18 degrees without starting with free-hand diamond stones. As it was, I used 3 layers of masking tape on the ricasso and plunge grind, and managed to stay off of them during my time with it. It looked the same afterwards. But I also went slow and took my time to stay off the ricasso and plung grind.
Today I ordered a Professional version of the WorkSharp Precision Adjust, and I'll either sell my base model or give it to my son. I've only done 4 knives on it, and they all turned out great (this one, Benchmade Shootout, Herman Sting in Magnacut, and a Spartan Pallas).
Here is a picture I took from the side while the sharpmaker was set to 19 degrees at the belly, using iPhone as a level. You can see the gap where the edge bevel was greater than 20 degrees.
Here are pics of the tip midway through re-profiling it to 19 degrees. It's cool how the filings stacked themselves like on a magnet. As you look at the edge farther from the tip, you can see how the old edge bevel was above 19-20 degrees (like the microbevel was cut first by the last person who sharpened it).

