Chisel grind edge thickness

[M.FREEZE]

I want to try and make a chisel ground knife with a secondary bevel on it. I have three questions:
1) what angle is common for the primary bevel?
2) what angle should I sharpen the secondary bevel to?
3) what should the final edge thickness be prior to sharpening?

Thanks

 

[AVigil]

1) How wide of steel will the blade be and how thick?
2) Think about doing a convex apple seed edge for strength
3) What kind of steel are you using?

 

[M.FREEZE]

1.5" tall blade
A-2 steel that is .225" thick
I know what a Appleseed Grind is but have never done one.

 

[Patrickknives]

The primary bevel is controlled by how far up the blade you grind, 1.5 on 0/.225 is alot of steel to remove but will give you the shallowest angle, depending on the final use for the blade you can choose how car to do up, On a kitchen knife I usually go about half way up. For a more tactical blade I would go nearly to the top maybe within 1/2 inch. I use just a flat grind, I take the edge to 0.015 thickness prior to sharpening. A2 heat treats really clean so you can go almost to the final thickness before HT. For the final bevel I use 22.5 for chopping and hard use and 15 for slicing and kitchen use.

 

[AVigil]

I would keep the grind at about 15* and the edge about dime thickness before HT.

The appleseed edge can be done on on your belt grinder with a slack belt.

This is a blade I did with a chisel grind it is 3/16" thick and 1.25" wide with a 15* chisel grind and apple seed edge