A micro-bevel is a very narrow final bevel applied at a slightly steeper angle than the main edge bevel. It takes seconds to add and makes a thin edge noticeably more chip-resistant without meaningfully reducing how well the knife cuts.
Thin edges cut better and chip sooner. A micro-bevel lets you keep thin geometry behind the apex, where it does the cutting work, while putting a slightly more obtuse angle on the last fraction of a millimeter, where the damage happens.
Because the micro-bevel is so narrow, the extra steel behind the apex is negligible. You get most of the cutting performance of the thin angle and most of the durability of the steep one.
Sharpen normally at your usual angle. Then raise the spine slightly, perhaps two or three degrees, and take one or two very light passes per side on a fine stone. That is the whole technique.
Touch-ups afterwards only need to work the micro-bevel, which is why maintenance gets faster too. It is the single most useful trick for anyone running a hard steel that chips, such as high-hardness tool steel.