Sometimes you absolutely, positively need to know the angle of the cutting edge on a knife. When you do, the best tool for the job is a laser goniometer, and [Felix Immler] shows us three ...

However, a kitchen knife, which is a much thinner tool, is usually sharpened at 20° or so. The shallower the angle, the thinner the edge will be. While that means it’ll be sharp, it’ll also ...