The answer to your question is that it depends on what you will be using your knife for. The strongest edge is called a convex edge, followed by a compound bevel. After that, most Asian knives feature a single bevel, or chisel grind of about 16'. A V bevel can get very sharp as well, but doesn't hold its edge as well, as it can fold over more easily, especially at acute angles.
Myself, I prefer the convex bevel as it can be made razor sharp, and resists folding. It doesn't phisically feel as sharp if you run your thumb accross it. But you can lift newsprint of of a newspapeer. The downside is that unless you have a good strop, that's impregnated with very fine jeweler's rouge, it is more difficult to maintain the proper edge shape.
And, the smaller angles - 16 ' to 20', are less sturdy as there is less metal to support the edge shape. They can and will fold to the side easily, hense the reason for realining the edge with a steel.
A compound bezel features a V shape, but has two angles built into the edge shape. There is a 16' or so angle with respect to the vertical. But as you get to the edge, the sharpening angle is changed to 20, or even 30 degrees in an effort to make the final cutting edge more resistant to folding over.
Personal preference, and experience, what you use yoru knife for, and the quality of the steel often will determine which grind you use.
Seeeeeeya; Chief Longwind of the North