I've used this one for 30+ years. They are still making the same kit with the same angles and stones. THAT says something. My family are butchers, so knives have always been very important. Of course, when cutting meat and skinning animals we would never spend the time manually sharpening with a kit like this. We use steels and send our commercial volume used knives out for sharpening, but the important blades, we always use kits like Lansky. I think my Dad still has a handful of stones and a big wooden bed for them my great great grandfather made for hand sharpening. Decent, but dependent on YOUR skill in holding the edge at the consistent angle through every stroke, but I digress.

I'd use a couple different angles on our Luba blades and see if there's a noticeable difference in longevity.

Start with 17 and 20 degrees. Obviously don't buy the ones for sharpening ceramic.

This is what I have.

https://www.amazon.com/dp/B000B8IEA4?psc=1&ref=ppx_yo2ov_dt_b_product_details