The wider the angle the more durable the edge, but you loose some of the finer cutting ability. 22.5 degrees is a general angle. Above that and you get in to the more aggressive blades, below that you get to the finer cutlery - kitchen knives. Fillet knives are even finer, closer to 10deg.
Once you have an angle you like then maintain it. Don't grind it back out when it needs sharpening. If you keep the edge up it will be a lot less work, whereas if you beat the snot out of the knife and don't sharpen it for a long time (say, go from razor sharp to butter knife) then it is going to be a bear to work the edge back. Maintaining it as you go will be easier.