Just got into knives over the past year and have some sharpening questions. I've read a lot on here but am still unsure about some of the details. I have a Lansky turnbox, the one with one set of ceramic rods and one set of diamond rods. That and a strop I bought on Amazon last year, pre-loaded with a high chrome rouge compound is all I have to work with. On the box, there are two choices of angles 20 and 25 and two types of rods, ceramic and diamond. With my folders am I correct that I should sharpen them using the 20 degree holes? Aus-8 and kitchen knives I’ve used the ceramic rods but what about D2, S30VN and S35VN? Do I use the diamond rods? Do I move the ceramic afterwards or just use the diamond rods? Should I strop afterwards with those steels? Lastly, I’m toying with a North Fork with a recurve. Can I sharpen this the same way as my other knives? I feel relieved that I only have two sets of choices, but it still isn't easy. I read about micro-bevels, reprofiling, etc. and my head begins to spin. Any help would be greatly appreciated. Thanks!