I saw your thread in Traditional, about these knives. I HATE to see such bad things done to them by so-called 'professional' sharpeners; it makes me cringe.
If wanting to straighten the edge on the Barlow, the only way to do it is to remove even more steel forward of the recurve, reducing the belly in a pretty big way. Considering what's already been done to it, I'd have reservations about doing that. With blades like this, I've usually just laid the blade much lower in angle and thinned the grind, which will at least make the recurved portion cut more efficiently. A longer-term approach would be to do most of your maintenance sharpening in the belly portion forward of the recurve, just a bit at a time as needed. The end result will still be a reduction in the belly's profile, but you'll at least get good use out of the blade until then.
Another thought, I'd almost consider it worthwhile to contact GEC and ask them what it'd cost to just replace the blade. Should've never had to even consider this, but if the alternative means having to cringe every time you look at the knife you once loved (the reminder would make me angry), it may be worthwhile to see if you & GEC can make it 'new' again, and put it all behind you.
(Looking again at your Traditional thread, it appears you've gotten some encouragement from GEC, in their willingness to take a look at it; I'll hope they can make it right again, for you. :thumbup: )
David
