Bevel Angles

[Khaki]

I'm new to the knife sharpening and blade steel type game and have been reading up what I could find on this forum.
I've seen lots of stuff about secondary (or micro) bevels and figures of 15 deg to 20 deg per side.
There's also been plenty of references to thinning but without not a lot of numerical info.
So I've been playing with some Japanese monosteel AUS8 knives, trying to thin them in a flat grind from about 0.5 to 1 mm behind the edge to 6 to 10 mm behind to the point where this meets the blade face (the shinogi line as I understand it).
To create this primary bevel on a fixed angle jig, I usually end up with an l of 3 to 3.5 deg, to which I then apply a 16 deg secondary which meets the primary at about 1 mm behind the edge. I end up with about 0.5mm thickness at this point.
Seems to work well enough, and looks good, but are these the sort of numbers others work to, or achieve, or even recommend/decry?
I haven't done my sine or tan calculations on this arrangement yet and probably should, but I left school 60 years ago so it might take a while.
Any input would be appreciated.

 

[Hengelo_77]

I Don't calculate the angle of the primary bevel, I just make the edge before sharpening 0,2 to 0,4mm thin and then sharpen 20 degrees per side.
The edge thickness depends on the knife, it is all the same thickness.

 

[Stacy E. Apelt - Bladesmith]

I'm with Bart. Don't try to reduce it to a mathematical formula.
Just make your blade thickness and bevels as thin as needed for the knife style (in my case almost always a FFG and thin blade) and take it to a near-zero edge (almost sharp). Then do the secondary edge bevel at the desired angle.

 

[me2]

You’re probably pretty good for a genetic edge with those values. For knives shaped for personal use I can get thinner depending on use. You’ll have to ripple or chip a few edges to find the actual minimums. Even then it will vary from user to user.