SF45, If you decrease the sharpening angle (go from say 20 to 17 or even 15 degrees) you will find it will slice a lot better and you will still have a lot of steel behind (above) the sharpened part. I have done this on a couple of my knives and it helps a lot.
Skunk, thanks for the tip. I had it out camping last week and just was not impressed how it was doing in the way of cleaning my fish. Just this AM, I spent some time on it and got close to shaven sharp. Thanks much. <img src="/ubbthreads/images/graemlins/bowdown.gif" alt="" />