One of the big advantages of sharpening your own chains, is that you can do it how you want. Whether you file, or grind or whatever.
The angles specified by manufacturers for their chains are based on 'general use'; for millions of users, in hundreds of countries, cutting thousands of different species of wood. If you optimize a chain for the wood you cut, the saw you use, and the type of cutting you do, you might choose other angles. The cutters on different brands of chain (e.g. Husky and STIHL) may also not be identical, even if the same pitch. Very hard to measure without precision machinists' tools, but the profiles could be different.
So the best thing, in my mind, is to experiment! Have fun! Try a couple of identical chains, side-by-side, filed / ground to different angles, and see if you notice a difference. See how the Husky chain cuts at different angles. Try the STIHL chains at the Husky settings. These differences are easiest to compare if you swap chains between cuts on the same logs.
You can also have different chains optimized for hardwoods, softwoods, frozen wood, stumps, and select for the situation like a caddy for a golf pro ('I'd go with the full chisel, STIHL, 27°/55°/10° on the MS460 for that cut . . . ')
Philbert