It depends. 🙂
For hacking through big heavy bones you want a wider angle 28-30 or more degrees per side on a thick cleaver. My uncle was a butcher for most of his post military life and his 13″ dexter russell butcher knife which was high carbon steel (chef knife shape) he put a 20-25 degree per side for general use such as breaking down meat after quartered with less cutting through heavy bone. If the mrs. Has a thin slicer i wouldnt go less than 20 degrees per side unless she has a super hard Japanese supersteel type knife. If it is a standard saber style industrial steel goto 25 per side.
Try an angle and if it doesnt last make it wider. If it lasts and you want it to slice smoother narrow the angle. From my experience in kitchens, most run of the mill restaurant and industrial knives are cheap. You will have to hone on a steel often anyways. Hone until honing doesnt work then sharpen. With high hardness knives now you can get into actual sharp edge retention because they hold it well.
