30 degrees doesn’t seem right, most kitchen knife edge angles are between 17 degrees and 22 degrees – those Lansky sharpeners are excellent, I’ve got one, and there’s another that has a pair of diamond coated sticks for getting an edge on really dull knives. They also do a neat little keyring sharpener with very small ceramic sticks the cross over, for sharpening either very thick blades, or very thin ones, set about 20 degrees, it keeps a very good edge on my knives. Only about a fiver, I think.
Yeah, here you go, £5.95 from Heinnie;
https://www.heinnie.com/lansky-mini-crock-stick
Maybe not to the sort of standard where you can cut paper-thin slices from a tomato without holding it, but that’s just showing off!