I recently bought a Lansky basic knife sharpening kit as it has the three hones that I would need. Several of the kitchen and a hunting knife have chips in the cutting edge of the blade. 

 Following the instructions that came with the kit I was able to get most all the kitchen knives back to a very decent edge getting them to a 20 degree angle.

 The hunting knife is a bit more of a challenge. As a couple of the chips in the blade are pretty bad. So after using the hones that came with the kit I figured that I needed a better set of hones. So I ordered a set of the Diamond hones from Lansky. These were what I needed and the blade soon had a nice edge back on it with no chips in it.

  I sharpened it at a 25 degree angle and I figured that would be ok for what I would use it for. It gets used as a kitchen knife and the problem is that it does not maintain a decent edge much to my dismay. 

 I've read up on different sharping styles and I thought I might try using a beveled edge on it. Still using the 25 degree angle then making the cutting edge a 30 degree. I'm not sure if I'd be helping it or doing worse by using a beveled edge on it.

  Thee knife is a Maxam ......... not the China made one. The one I have is the Japan made one and it says Special 420 stainless on the blade. I loaned a guy 10bucks on it close to 20+ years ago and he never came back after it.

 Its actully been a fairly decent knife as I used it for about everything, so it has been seriously abused and a couple of times it has bit back (ouch!) stitching time....... lol.

  So will putting a beveled edge on it be a good or bad idea or should I sharpen it to a 30 degree angle and use it that way?