Angles , Degree of Refine and Grain

[EpicHam]

So I've been wondering.
There are a lot of talks about how a sharp knife is one that is first and foremost , well apexed .Secondly, no gnats and toothy edges . Thirdly , well polished bevel.
Then I started wondering.
If I want a knife that can cut feathers out of hair and turn phonebook paper into confetti .
Which one is more important?
The angle , how well formed the apex is or how polished the bevel is .

Would a well sharpened 20 degree per side bevel push cut better than a badly sharpened 10 degree ?
Or would a 10 degree per side always cut better than a 20 degree?

 

[Cereal_killer]

The most important thing is a proper apex and a good level of refinement, the angle doesn't so much matter.

Would a well sharpened 20 degree per side bevel push cut better than a badly sharpened 10 degree?
Yes, a 20DPS bevel properly apex'd and at a decent level of refinement will push cut paper better than a poor 10DPS (poor as in little refinement or bad angle control

Or would a 10 degree per side always cut better than a 20 degree?
10DPS is very low, not many steels can hold up at the low of angle, ZDP-189 is the only steel I own I've ever sharpened that low and it was only to play with, I don't keep it that low

I actually find low angles counter productive, they chip or roll so easily, even very good steels. On my ZDP blades I use a 12DPS main bevel with a 30* micro bevel so its still strong but nice and thin at the shoulders.