I used to apply a microbevel, back in the days when that was the easiest way for me to touch up an edge. At the time, I had trouble feeling the original bevels and/or maintaining the necessary angle stability on the bevel itself; so, a couple or three very, very light passes at what I could feel to be a higher angle was the simplest path to a crisp apex again.
Since then, I've moved on to sharpening all of my edges at lower angles; all seem to finish somewhere in the 25-30° inclusive range, where my natural hold puts it. Since I've been doing that, and since I no longer have trouble feeling the original bevels I've created, I no longer see the need for a microbevel on my own knives. Sharpening at a more acute angle will naturally thin the edge more, over time; these thinner edges are inherently easier and quicker to touch up 'as is', without having to microbevel. There's also no need to remove more steel than necessary, touching up edges done this way.
Whether there's any difference in edge durability, I haven't seen a significant difference. A microbevel, which is inherently wider by definition, will never cut as well from the beginning as the inherently thinner edge without that microbevel, properly and fully apexed. So if there's any edge damage needing fixed with a thinner edge, it's more than likely just a little bit of edge roll that can be easily fixed by 'steeling' the edge, or with some very light passes on a fine stone or mildly aggressive strop.
David