I was focusing almost entirely on the suggestion that knives are produced with acute angles solely for ease of sharpening by the end user. The implication is that no knife-maker is really recommending you maintain that geometry on your knife and instead increase the edge angle to suit your needs. I never meant to say that you should not be putting a microbevel on your knife, I just wanted to make it clear that there's a pretty significant distinction between a microbevel and an increase in secondary bevel angle.
I don't think any knife-maker would specifically recommend against putting a microbevel on your knife or even increasing edge angle if you determined that was best for your needs. The point is that the knife is being made thin for cutting performance and if you want to maintain the same cutting performance, it's expected for you to keep it thin. You can keep a knife thin and apply a microbevel to increase edge stability, yes, I understand that. If you increase the secondary (apex) bevel to something like 15-20 degrees per side for instance, instead of simply putting a microbevel on your knife, and you continue to do so over the life of the knife without thinning it you're going to impact performance. My point was that pretty much any of these knife-makers are going to recommend that you thin your knife a little each time you sharpen it. Whether you prefer to end that thinning and sharpening with a microbevel to increase edge stability or not thinning at all and simply increasing the apex bevel angle, that's entirely your prerogative and there's nothing wrong with it as long as it suits your needs.