I've seen more of the "surgical skinning knives" lately. Maybe just because there was more hunting stuff in the online catalogs I was looking at the last few months.
Anyone who hasn't sharpened their knives with a double bevel ought to give it a try. It doesn't matter which angles you prefer to use. I'll just say 15 and 20 degrees because a lot of people use those. First of all, NEVER use oil on a whetstone. The word is WHET as in whet (sharpen) your appetite, not WET. Some people hear the word whet and think a stone has to be wet. Use it dry, and when it get a little bit dusty, blow on it or brush it off with a bench brush, file card or other brush. Using oil traps all the abrasive particles and steel particles where your knife edge will keep running into them. You can get a knife sharper if the edge of blade isn't constantly hitting crap that will dull it. Or use oil, it's your knife.
Anyway, sharpen your knife really sharp on a fine stone to your chosen angle, like 15 degrees. Then use an extra fine stone, or fine if you don't have extra fine, to sharpen it even more to your second angle of maybe 20 degrees. If you do it right you'll have a very sharp edge with very little metal behind the edge at the second angle you sharpened it to. I'm sure there's a better way to explain it. I should see if the book I have on sharpening has any illustrations. The guy who wrote it is in the Guinness Book of World Records for his blade sharpening ability. He took a dull ax that looked like someone tried cutting rocks with, and within a matter of minutes had it shaving sharp. I never tried doing a triple bevel edge because you need some kind of guide to hold the blade and stone at the proper angles, and go through the work of sharpening it 3 times. Twice is enough, and the second time is fast if you do everything by eyeball instead of setting up a jig to hold everything just right.