This video by our very own David Weaver mirrors what I have experienced with A2
https://www.youtube.com/watch?v=iorPTbHZOVE
However some much more established woodworkers than myself have said here that they have used A2 irons sharpened at 25 degrees for years without issue. perhaps we can get to the bottom of this? Maybe A2 irons are condition sensitive. working better or worse depending on the level of whisky, wine and beer in your shop
The only thing I can think of is that maybe a gentle touch is what allows the blade to hold an edge at 25. My A2 works ok at 25... then just folds over and often chips.