Well... like I said before, "As for sharpening tips, I like a steep angle overall on my knives, but I find that on my Moritaka Supreme, I have to fatten her up a bit. For my preference, the Mori Rc 66 AOS is just too brittle at steep angles on a gyuto/santoku. No doubt, its awesome potential for a sickeningly sharp yet delicate yani edge, but high volume gyuto work I have to fatten the angle up a few degrees. I'm a freehander so I'm not going to bullshit you with a claim of exact angle as you could on a jig, but I will say that if I measured off splits (i.e., square, 45, 22.5, 11.25), I can deduce I probably bring my Mori around 15-17 to create the edge integrity I prefer."
Overall consensus, 15 is pretty much baseline. It will leave you a pretty versatile edge (strength vs. sharpness). If you're going to be working through a long heavy prep day, you can fatten her up to 17/18 for more edge integrity. Conversely, if you're going to have a slow day and/or be cutting with exact caution, you can thin her out around 12. It's all preference, and what works for you. That is what I meant when I told you the rabbit hole only gets deeper. This is about experimenting, and learning amid your experience.
"Ideal" is subjective, relative & dynamic.
To me, these are not just tools. This is a journey... where you mingle with the souls of generations of blacksmiths before. Respect the knife, and it will take you places far away & inside you; disrespect her & dishonor her family... hurt you, she will.