Knowing the edge angle, is it beneficial?

[eKretz]

Yes, thin is better all around for sure. Most factory made knives aren't sold at anywhere near thin enough behind the bevel OR at an acute enough angle for me. I like about 25° - 30° included and for most general purpose or kitchen knives about .010" - .015" behind the bevel. These basically almost fall through whatever is being cut.

 

[2BSharpAgain]

Thanks everybody. It has been a week since I posted the question and appreciate the comments.
It seems that most people already use some method of measuring the angle at whatever level of accuracy is desired. Digital protractor, clamping and guided sharpening systems, angle cube, equipment jigs, and muscle memory. They all provide a consistent point of reference, and that seems to be key piece of information. After you have a consistent point of reference you can then make changes to the angle to get the desired results. When you are happy with the results, and the knife performs as desired, what more is needed.