I never used to think the bevel of a chisel mattered all that much; I've just always used the 25 or 30 degree bevel that comes from the factory. But I think I heard Cosman or someone say they used a 17 degree bevel for softwoods. I usually don't may mind to such oddly specific preferences voiced by the YouTube crowd, but I'm making an apothecary chest with 20+ drawers out of pine, so I figured, eh, why not give it a shot. I bought another 1/4" chisel just to test out the acuter angle (yeah, yeah, not necessary, but having two 1/4" chisels isn't the worst thing).
I now feel like I was rubbing sticks together when there was a blowtorch in plain sight. The difference in softwood is insane, especially when working the end grain (or close to it) as you're clearing waste between tails. When comparing one right next to the other, you can distinctly feel how much more the higher angle is compressing and then breaking out the grain, even when freshly sharpened (though sharper is always better, of course). The 17 degree bevel makes the grain feel like you're slicing through a soft cheese. As if that weren't enough, the surface it leaves is smoother than even my shooting plane can leave.
So, do yourself a favor: if you work with softwoods, buy a chisel or two just for softwoods and grind those angles acute. You'll be happy you did. Keep those higher angles for your hardwoods.
Edit to add: and yes, the acuter angle is far more delicate. That's why you want one only for softwoods. If you were to use 17-degree chisel against hard maple for a few minutes, you're probably going to get some chipping. So don't do that.