Sry to regrees.. dont get much time on internet at the moment..
A double bevel achieves much the same result as convex edging.
Down side to form a good 2x bevel edge take quite some skill.. or a jig, and to maintain well, more work
People who can use a steel well end up with that result too.
Correct..Common misconception, a steel puts a new edge on.. no it simply straightens out the burr...those who dont realise this end up as above with a extra bevel , then have issue to getting a new edge quick.. blade wears out fast.
I think the best thing about sharpening with the intent to create a convex edge is that it is easier and quicker to create a burr (which a hell of a lot of people never manage to achieve with a stone)
The burr.. its all about forming the burr BEFORE turning to the other side.. be it on a stone or convex.. Once get down to the final stropping on 1200 plus grit, burr gets too fine to feel.. And if sharp? lot fancy methods.. best is simply the thumb nail same as a fish hook... you can check quick and easy the full length of the blade.
2litre salt ice blocks
As mentioned in previous posts we tried blocks of ice different sizes etc.. issue was as fish mount up in the bin.. messy to move blocks around , put inside gut cavity .. and having fish , or any meat lay in water , not an option.
Hence going to the smaller freezer packs couple bigger ones, and smaller ones between and inside gutted fish. Plus no messing around filing containers , dropping out into bin, and freezer pack stack easy into a small space in the freezer.