ya 40/40/20 seems to be the standard. The real tricky part is actually finding what your caloric maintenance is (online calculators can get you close), then finding out what deficit is optimal. If you have no set date where you want to be 'x' weight or 'x' bf% then the smaller the amount of calories you cut each phase or week the better.
Right now I'm playing around with my calories/ carbs in particular to try to find what works best for me so far I've learned I can reduce carbs by a lotttt and not lose too much strength as long as I am upping them or re-feeding 2ish times a week. Good Luck man.
Also I'd recommend using a site like fitday.com or myfitnesspal.com to track everything, makes it wayyyy easier.

50/15/35 is great place to start. macros are def more important when cutting natty. on gear, just get below mantaince. ...

I just reworked my diet again and got it to 2900 with 45P/33C/21F (yeah, 99%, decimals...). I'm pretty happy with that. The carbs are mostly from oatmeal, whole grain bread, banana, and skim milk.

I finished up the PCT of my Hdrol cycle on May 31st, so I've been OFF since the beginning of the month. Keeping all my strength so far, even increased a bit since I was on the fun stuff. I may begin this the beginning of next month since I have a vacation right before then.

I'd like to start this natty for a few weeks, and then probably do a long Epi/Furuza cycle

I say just stick with 40/40/20 p/c/f, use a small cal deficit, and time your carbs to be ONLY around your workout.. I use this and get shredded.

Cutting again myself after an injury and run about 45p/30c/25f but it changes. I find I may be a sensetive to carbs in a way that they just stick to my waist so like to run around 175g and eat more when needed. Only thing I am playing with now is eating much more fruits like bananas, blue/strawberries and some apples, peaches and plums. My sugar is high with some of these but I've been feeling pretty good and try to keep most of them earlier in day with a bulk preWO. Later in cut I will start reducing some fruit.