Some knives seem to work best with double-bevel, whether the cutting bevel is micro or full-sized.
Micro bevels are easy to freehand. I find that full sized bevels can be problematic unless the cutting bevel is significantly more acute than the under-bevel.
It's a natural human tendency to prevent facts from interfering with a perfectly good theory; but it's probably better to choose the appropriate angles based on the particular knife and its use than according to a philosophy.
Traditional Japanese knives, super thin knives, made from relatively brittle alloys, and with highly asymmetric face and edge geometries will benefit from a different set of angles than traditional European knives.
German knives like Wusthofs, Henckels, etc., do well with 22.5*/15* (easy to freehand). MAC Pros, Masamoto VGs and similar knives do well as with 15*/10* (harder to freehand).
Last edited by boar_d_laze
on Tue May 14, 2013 6:26 pm, edited 1 time in total.