Well... it's just semantics but I disagree. In a saber ground blade there is the flat and there is the bevel (or two). Even if the flat is inclined at a very small angle it's still not called a bevel, or at least I know of no serious knifemaker that would call it that way.

Sure, if your knife has a secondary bevel you may keep the angles consistent throughout by grinding both the primary and micro-bevel. You'll have to do that sooner or later to establish a proper blade geometry as it changes through periodical sharpening but it's not everyday practice. Again, I have yet to meet somebody who regularly sharpens his knives that way. Besides, grinding the primary bevel simply isn't practical in many cases if the blade has been blued or Parkerized (think Kabar). Those knives were meant to be sharpened only on the micro-bevel. If you grind the primary bevel as well you will remove the protective coating, which will look really bad and expose the steel to corrosion.

Anyway, I'm not saying micro-bevels are bad but you do have to maintain a proper blade geometry if you want your knives to cut well.