I am getting ready to sharpen a 6" Doug Ritter MK2. This is a high flat grind that is nearly 5mm thick. The factory edge is pretty uniform. I am guessing about 20 deg. per side. Steel on this knife is 1095. As this is a field knife my goals are to not have to sharpen it, roll edges or chip out. Therefore I am willing to go a little more obtuse than I normally sharpen too.
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