I think Bob has given you some good advice here.
One thing to do is point the knife towards your face to see if the profile is even and more importantly that the knife is not bent or has any hollows in the grind.
The bevels should look the same for a normal double bevel knife so even if the angles are not identical the walls so to speak of the bevel should be of the same height .
For myself I would not grind away precious metal unless necessary or to thin the blade to improve cutting ability .Steepening the bevel should be fine unless the bevel is made into a single bevel then the blade may well be too thick so it may well need thinning to keep up the cutting performance unless you want to use it for battening .
If the shoulders of the bevel are far apart it will create a lot of friction when cutting although if you convex it will be improved.The bevel needs it shoulders close together to perform well considering the edge that you can achieve with the WE if not it will hardly be worth refining the edge unless it is purely for looks .
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