So, I have been experimenting and learning more about my lovely edge pro by taking a case of a discontinued model of the Dexter basic 10" chefs knives that I found at a restaurant supply store that cost me (I kid you not) about $5 each to an 15/18 degree compound bevel with really good results for such a crappy steel. (I assume it is X50CrMoV15 at best and may be something even softer like 420 or 440A??? ...)
(Obviously this means that in addition to becoming better with my edge pro, so I can tackle my good knives, I become more popular with friends who have for example crappy Cutco or department store sets by giving them an actually usable knife that maintains an edge reasonably well :- ) )
Anyway, it occurred to me as I do this once I am good enough with the edge pro, other than the time involved, why shouldn't I compound bevel *all* my fancy Japanese knives (10/15) (or even 10/13) at a minimum instead of the theoretical OOB 15 degrees that most of my gyutos have?
While obviously a single 10 degree V edge is better than a microbevel, given my knife techniques isn't super perfect, wouldn't I be less likely to chip or otherwise hurt the edge by using a slightly higher microbevel while still having most of the benefits of the geometry of a 10 degree knife by doing this?
Or am I missing something??