So I have a new Kommer's Big Eddy fillet knife from CRKT. It's an inexpensive knife but I like it so far. Question on the honing is: I'm a Lansky user. This knife has a hollow-grind on the right side, and this right side has an apparent minor grind to the edge. The left side is flat-ground, and has an apparent grind that about matches th3 30-degree setting on the Lansky. This would indicate to me that since this is a fillet knife (typically maybe a 17 to 25 degree hone), there should be an angle on the flat side too.

Anyone sharpened one of these before or have any advice?