Do you use microbevels on all your knives, including single bevels? If not, which ones?
Or do you use them sometimes for whatever reason? When i sharpen I put them on sometimes, sometimes I don't. To be honest I don't really notice a difference but maybe I'm just not good at remembering exactly when I do as I don't have a "sharpening log" (and my memory sucks sometimes).
I don't put one on my yanagiba as there isn't much board contact. On my deba I put one on the heel for bones. On my Usuba I put a microbevel only on the tip area, since I use the lower part of the blade for katsuramuki but mostly the tip when chopping stuff. Again...I do this out of theory however I don't really notice a drastic difference if I don't.
Also, how steep is your microbevel compared to the regular edge?