I have a Puma Whitehunter I bought in 1971. I haven't used it in years but recently got it out and sharpened it using the Lansky set at 25 degrees per side. I've been thinking of thinning the edge down to 20 degrees/side but wonder if the blade steel is tough enough for this angle. Can anyone tell me anything about the steel used in this knife? Thanks.
ptn
ptn