Scandi grinds don't typically have a micro bevel on the edge. There are pros and cons to putting a micro bevel on a scandi grind. I never could tell much difference, myself. I've got a couple of old Moras that are 30+ years old and there is still plenty of edge left. As my hands get worse, I sure do appreciate the scandi grind.
I add a convex micro bevel to scandi to make it tougher if the scandi itself is too shallow or/and the steel is too soft. You can call it scandivex grind.
You decide on the angle which is basically how sharp you want your knife. Weaker steels need steeper angles. That is why I hate fixed angle sharpening.
I hand sharpen myself and therefore set my own angles. Stronger edge will be a duller edge, no questions about it and vice versa. It requires some skill.
