You might try looking at the edge under a 3X or 5X magnifying lens to see if there are grind marks there. If there are, you maybe need to continue sharpening until you can see none. Only then will you really be able to judge how sharp you can get the knife.
I say this because the last Gerber I had such bad grind marks that the edge came apart in chunks as I sharpened it. Once I sharpened it until the grind marks were no longer seen, I could get a decent edge. It just did not stay sharp long during use because of the inferior steel/heat treat on that particular model (EZ-Out).
I have noticed on several other production knives that I got better edges once I have sharpened past the fine grind marks. (No edge crumbling on those. The grind marks were not that bad.)
Worth a try anyway.