Take a knife blade that has a grind (spine to edge) that is the same on each side. Sharpen both sides at the same angle and when you are done the bevels are the same width. The edge is now in the center of the blade from side to side of the blade. I understand this.
Then you sharpen the blade using strokes ONLY on one side at the same original angle. The actual edge will slowly move over and over until eventually one bevel will be twice as wide as the other. Keep sharpening the same side and eventually you will have a chisel edge. I understand this.
Sharpen one side at 10° and the other at 20° and you would have the same inclusive angle at the edge is 15° per side. I understand this.
A knife with a chisel edge will try to cut through a big ham and curve instead of going straight down. I think of the beveled side as a boat rudder. I can see where this could be a feature one might prefer depending on being right handed or left. Or maybe which side of the ham you are cutting. Would you want the knife to try to cut the slice thicker or thinner? That would determine which side you would want beveled. Or could you just turn the ham around?
I think I understand this but have never cut with a chisel edge on food.
If I wanted to I could sharpen a knife with a flat bevel on one side and convex bevel on the other. I understand this as well.
All of this I understand (I'm pretty sure) and have done most of it if you include my chisel set. I have corrected many edges with different angles on each side, off center edge, etc.
Here is where I'd like explanation. WHY would any of this matter (except the totally chisel edge)? Would this be only for the kitchen (and why)? Would any of this apply to chopping competitions? Would a lumberjack care about it? Why would it matter on my pocket knife? If so much thought and effort has gone into dealing with this subject there must be a practical benefit. AND, do people pay people (professional sharpeners) to sharpen their knives to specific edges like this?
If I get an answer to this issue I hope I'm not compelled to reprofile every knife in my house!