DAE realize they were sharpening on the wrong angle for years

I was grinding my boning knives at what I figured was 20 degrees for close to 6 years, felt fine, cut fine. Then last Tuesday a guy from the meat dept at the shop on 5th asked to borrow one and handed it back saying it pulled to the right through silver skin. He ran a marker along the edge and showed me I was actually closer to 26, which is why every knife eventually got that little wedge. Switched to a 15 degree guide and did my whole roll over two evenings, and the difference trimming a pork loin was nuts, like cutting soft butter. Any of you run different angles for boning vs breaking knives, or do you keep everything the same?