Looks to me from the pics that you have a hollow ground, half serrated blade. A hollow grind is where the grind of the knife (the part that tapers from the flat of the blade to the edge) is concave, which means that it can take a fine sharp edge if sharpened correctly. I wouldn't bother sharpening the serrations, the jagged part of the blade closer to the handle, because you'll need more specialized stones for them, and they generally don't need to be as sharp as the plain edge of the blade as the geometry of the serrations will still cut even if they get somewhat dull. For the top half of the blade (where it's a plain edge), proper sharpening is all that it will need. A tiny bit of black coating near the edge will probably be ground away as it is sharpened, but won't make a difference, and if the knife is sharpened right, will look fine. When sharpening, try to angle your stone so that you don't scrape against the flat of the blade, where the grind and flat meet. Make sure you only make contact with the edge. The blade looks a bit thick to me, but I've also seen guys make knives with 3/8" and above blades. I'm definitely not saying you should go with a blade that's 3/8ths thick, but your blade shouldn't have any trouble for most tasks being that thick. I would recommend either handing it off to someone to sharpen, or looking into buying an entry level Lansky sharpener. They're relatively inexpensive and can put hair popping edges on knives with enough practice. There are plenty of tutorials on youtube on how to use them.
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