David Weaver
and somewhat steeper bevel.

The general consensus with chippy chisels is to keep steepening them, but it seems like the keen edge of a japanese chisel is hardly worth it if things keep getting pushed well above 30 to prevent chipping.

I've been keeping japanese chisels around 25 degrees, sizing the steepened bevel based on how heavy the work is. But I can remember the first time I did this to a chisel was mortising a plane body, and it wouldn't have been quite 10 years now.

Perhaps 2013.

I never made the roll that steep, though, either. Mine were probably larger and more gradual, but same as it doesn't seem to matter here with the buffer