I find very little downside to a microbevel, tell you the truth. The only time I don't do it is with my own personal kitchen knives. If you thin a knife a little and apply the primary bevel, then just a very small micro-bevel with give the blade added strength without impairing the ability to cut. Plus it makes re-sharpening a lot faster and easier. When I sharpen on my grinder though I don't apply one since I'm generally (but not always) sharpening in the slack a few inches off the platen.
It's true that some steels benefit from a micro-bevel more than others it's rarely a bad idea. Philosophically it's probably not appropriate for a scandi grind but in practical terms it helps them stay sharp longer and take more "abuse".
Spyderco's VG10 should be roughly the same as 154CM and S30V in real world cutting. At least that's been my experience.
I have tried putting a microbevel on my Emerson 154CM blades and kitchen knives and haven't really noticed a large difference in edge retention. The microbevel does last a few days longer, but that's about all I've seen. I sharpen with the Wicked Edge, so I usually just touch up the blade when I need to.
i was thinking that by beveling the blade would benefit from increased edge strength against chipping. trading hair splitting sharpness for a bit of extra durability but really it all depends on the primary grind of the blade and how it is used.
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