I was afraid that there may be a bevel applied to the right side. It looks as though the single side grind was respected. I would sharpen this knife one side at a time.
Being the tanto style, I’d look to sharpen the just the left side first, doing that in two sections. First, I do the rear horizontal portion. Then I’d reclamp the blade to sharpen the slanted tip portion. You may find you’re able to clamp the knife so the rounded transition is somewhat off centered in the vise jaws with it pointed straight up. This may allow you to access both blade portions well without the need to move and reclamp the knife. This transition between the two blade sections appear fairly rounded. I don’t know if this transition was originally more crisp and angled or if it always was just as round like it appears now. Because of the rounded transition I would blend the separately sharpened flat blade portions at the end of your sharpening process to result in a smoothed and rounded transition it has now.
This is all assuming the asymmetrically ground knife will clamp in the jaws on the flat grind of the left side and stay secure. There appears to be large flat areas up towards the spine. This may dictate how you’ll be forced to clamp it. Then you’ll have to make the best of that position.
It appears when the left side bevel was sharpened it was enlarged and appears uneven. For aesthetics you may want to profile this previously sharpened edge at an angle setting that would finish this bevel more uniformly so it’s nicer appearing. If you feel this angle is narrower then you’d prefer for the cutting edge, you can apply a more obtuse micro- bevel, at the end, to enhance it’s cutting durability.
I would save the blade’s right side till the very end. I would remove the burr left on the knife’s right side, from sharpening just the left knife side alone, by using the finest stone that I could get by with. I would use the most acute angle setting I could achieve with the WEGO and the lightest pressure that would allow me to remove the burr while creating just a very tiny bevel to the right side. Exercise care with the acute angle setting to do this with out contacting and scratching the other portions of the knife blade with the sharpening stone. It may even work better for you to use the W.E. stone, hand held and not on the guide rod, pulling it across the clamped blade. If this doesn’t allow you the access you need maybe try it with the stone laying flat on the table top surface with the knife unclamped and being held free hand. This may allow better control over removing the burr as you pull the knife across the stationary stone.
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