The Mk1 comes from the factory with a 30 degree edge, and my spyderco sharpmaker has the ability to set the ange at 30 degrees. What about long term- a few years? Should I ever back bevel at 25 or 20 degrees to take off some steel? Spyderco instructions say I should back bevel a few times at 30 degrees and then sharpen at 40 degrees. They argue that 40 degrees is a more stable angle longterm.

Any thoughts on this? Should I shoot for 30 or 40 degree longterm?

BTW, I love this knife. the handle is easily gripped and feels good in my hand. The steel is amazing. I was cutting stuff up like crazy all Christmas and I just had to strop it on my pants and run it once or twice on my fine stones on the sharp maker to keep it hair shaving sharp. Cool Design. My only beef is that it is difficult to closed one-handed in a controlled manner.