New commander, question on sharpening

[ubet]

I just got a new comander, it is sharper than hell coming from the factory. I use my knife A LOT, where I have to sharpen them almost twice a week. That being said, I have always had knives that had a conventional v grind to them, the comander (I dont know what to call the grind), as you all know, flat on one side, probably 24 or 25 degree on the other. Using just wet stones, how do you sharpen them? x amount of passes on the grind side, then 1 or 2 to knock the burr off on the flat side? Also, is their a purpose, or is something gained by the way the grind/edge is on these?

Thanks
ubet

ps I do love my knife, just not sure about the grind

 

[Mattohn]

Sharpening
http://www.emersonknives.com/EK_Sharpening.html

and some words on "Emerson grinds"
http://www.emersonknives.com/ekKnifeAnatomy.php

 

[Murindo]

Sharpening
http://www.emersonknives.com/EK_Sharpening.html

and some words on "Emerson grinds"
http://www.emersonknives.com/ekKnifeAnatomy.php

+1 on Mattohn, you can sharpen the major curve before it curves back in using a stone. I like a 600 micron diamond "stone". Use a Sharpie to mark the edge until you get a feel for the hold.