I just finished it yesterday, and it's not sold yet. I don't even have the sheath done yet!
The sharpenability of a blade depends on the tempering temperature and the edge profile.
I sort of grind mine to be stupid-proof! I'm not all that good at sharpening knives, so I learned to do a grind, which is called the "Modified Price Grind". It's a slight diversion from the grind used my an old time maker by the name of Michael Price.
The top 1/3 of my blades are basically flat. then, it rolls into a convex grind down to the cutting edge.
What you would do with this blade is lay it almost flat on a stone and then raise the spine about 20-25 degrees. Then, pretend you are trying to slice the top of the stone off!
This knife should perform very well.
Clcik on this link -
http://www.thefineredge.com/On_Line_Issues/July_2006/page_15.htm
It is the first page of an article on me. In that article there is a page on my take-down assembly.
Also, make sure you see the center spread!
See what you think.