Hi all, at one of my farmers markets this past summer a customer asked if I could sharpen a WWII era K-Bar. I contacted the company in NY that still produces the knife. I was told by a Sr. Engineer that when the knives were first made all the sharpening was done by hand. Now all K-Bars are sharpened to 20 degrees per side. Hope this helps
Awesome - I know this is an old post - but thanks for sharing your findings!
Bob