Just wanted to get opinion on microbeveling single bevels. I have been doing it on my deba for a few years now and i have some other butchering knives like a unagisaki that came with a very visible microbevel that i plan on maintaining when its time to sharpen. For my deba its reduced any large chipping to almost a non issue even going through rib bones on fish. The question i have is how many put microbevels on their other single bevels as well? Usuba or Yanagi? Is it something commonly done. I have never put a microbevel on yanagi or usuba i have used in the past but am considering putting them on my yanagis. Have had a large chip on a yanagi from a rib bone that was not removed from a yellowtail filet before and even 2 years later i still have not gotten to the point where it is completely sharpened out. I only use the yanagi on fish so it only comes out when there are sashimi or sushi specials on the menu. The filet in question was actually for dinner at home, got it from a japanese market that sells preblocked fish so i was caught off guard when i felt the knife hit something as i was slicing. Would it be advisable to put a small microbevel on a knife like a yanagi?