(06-11-2017, 03:56 PM)Rupert Lucius Wrote: Thomas's (Edge Pal) Chef method may be the best for me. Most of my knives the bevels are short - none of the knives are thicker than - 1.5 mm/1.8 mm). Therefore the bevels are short. My eyes see the black ink, blends as part of the metal - a fellow sharpener said RED ink works for him - it does for me to.
Using the Tormek angle master WM 200 on any knife thick or thin I usually go by the senses of feel and sound to determine where to lock the set.
For the price of a decent Catra goniometer 600.00$ +/- one can purchase the Chef that serves several functions.
The vernier protractor is very accurate - my bevels are short?
Jan - I only know how to do add, subtract, multiply and divide.
Mr. Rupert, in my thinking really short microbevels are below 0.5 mm*. Your bevels should be measurable with Vernier bevel protractor, which is not an expensive tool. Use good bright light.
As you have mentioned, knife bevels may be flat, concave or convex. Most important for the knife performance is the angle and thickness at the cutting edge, so I recommend to measure the edge angle here.
Mr. Rupert: If you add to the + - * / operations the law of reflection, which is know from billiard, you are fully qualified for the most precise optical angle measurements.
*P.S.: The attached image shows a 0.1 mm microbevel on a new Morakniv. This is an example of very short microbevel. I was very happy when the knife manufacturer confirmed that the blades were shaped approximately with these parameters.