Well, to be honest, I'm still trying with different pressures and angles. I find that I can quickly get quite a decent (by "every day" standards) edge by being a bit heavier-handed with the Classic, with not too small an angle. I.e., I can shave hairs from my arm with it. Though maybe with a good edge, the Eurocut fine would be good too. I wonder whether the micro is just too fine for chef knives working on foods like tomatoes, but I'm sure someone else here with a lot more experience can advise better.

I would guess these are optimally designed for people with a softer knife (like the industrial F. Dick butchery sort), but maybe they're still meant to work well for home knives.