i'd go along with the recommendation to do it yourself, even if that means practice with lower quality knives till you're sure of your skill level.
learn how and you'll have a lifetime skill, and you'll appreciate your knives for what they ARE, as opposed to what's claimed for them.
if you are committed to the idea of someone else doing it, I'd personally send it to Bark River, with lots of please and thank you on top.. their convex edges come back with 'stroppable' edges, meaning you should be able to keep 'em sharp ongoingly by stropping with a high-grit paste.. not my personal style, but you won't gripe about how they cut..
(I *do* use, almost exclusively, convex edges, I just don't ask others to do it for me)..
As far as 'pre-ordained' angles on the bevel & micro-bevel, that's a matter of taste and how you use the knife, AND the steel, AND the quenching/tempering.. it'd be difficult to achieve the optimum angles until you understood the exact job description for THAT knife, in THAT job.. you may have the 'ideal' angles already chosen, but just on the odds, probably not.
Which is another reason to learn required techniques; you can tweak angles and arcs to YOUR taste, immediately you see the need for it. Communicating with someone else on the topic requires considerable backing-and-forthing, unless you live with 'em..
I can sharpen most any knife steel, don't flinch from the super-tough steels that require diamond hones.. but I'd not jump in and say I could please YOU with my efforts..
I am a lot more confident YOU could please You.. even if it took a while to gain the techniques. And for what it's worth, convex edges are difficult to achieve precisely.. but forgiving of hard use once you've managed it. Convex edges support the last bit up next to the edge, more effectively than bevel/micro-bevel.. In My Opinion..
so they tend to degrade less rapidly, especially at acute 'angles'.. (arcs).. Perfect bevels are actually slightly sharper than convex, depending on what you define as sharp.. but they degrade faster to the degree they're less supported. Single bevel (japanese cutlery, scandi grinds) grinds are 'sharpest'.. but demand skill to avoid chipping in hard use.. some excellent knives are just too fragile for a ham-handed sort of guy, and it's the skill, not the design, that's lacking.. you really Don't want to whack a bone with single bevel knives @ RC64.. but a convex edge *might* let you get away with it.
it'll just be tedious to build that convex edge the first time..till you grow eyes in your fingers..
