How to convert knife edge angle "ratios" into degrees?
I found this on  chefknivestogo  and I think it explains it quite well.

RAY &lt;&gt; A &quot;50/50&quot; usually references an edge. So on the cutting edge, it is an even 50/50 &quot;V&quot;. It can be 50/50 at 12 degrees or 50/50 @20, but each sides angle is equivocal.
A double bevel is a knife design created by grinding. So from the spine to the cutting edge, there is a blade face that has been ground (most of the time). It can be a flat grind, a convex grind, a hollow grind, and any of these grinds can be symmetric (50/50) or asymmetric. So for instance, my Ginsanko Hiromoto Western Deba has an asymmetrical semi convex grind. It has a flat ground left blade face at around 30% of the total included angle and the right side blade face has a distinctly convex grind that is the other 70% of the total included angle, but the actual cutting edge has an asymmetry, as well. The actual cutting edge does not look like a &quot;V&quot; as it is, in fact, a 60/40 right-handed bias. It's a particularly unique blade, but exemplifies your point, quite well. :mrgreen:

In short, the numbers like 50/50 or 70/30 represent the percentage of the included angle on each side of the blade. So, for a 50/50 knife with an included angle of 50°, it would be ground to a 25° edge angle on each side of the blade. See diagram below: