I've heard some professionals use them, Zowanda in particular, as Jimmy said-- theres been some talk about them on SMF. I might try one out, as Bassguy said above, a double bevel is supposed to give the most durable edge on a Chef's knife.

Maybe a hanging pasted strop would be good for touch up on a razor honed like this, they're supposed to round the edge, so they might keep a microbeveled edge in good shape. I'm sure it would round the corners of the bevel a bit, bit I don't think that would matter a whole lot.