Take a look at this knife:
Notice that the edge start very far away from the edge of the blade, if that makes sense.
The question I'm asking myself is whether, when sharpening this knife, do I need to keep this super long edge:
or do I need to sharpen the edge like this:
Basically, my question is how do I sharpen this?
Also, is 800 grit enough to make a practical, sharp edge?