CUTTING EDGETo get the ricasso (the unsharpened part on the bottom of the blade where the cutting edge starts) correct, I started the edge grinding with a file and a piece of wood for a guide, this way when I go to the sander, there will be a good reference to start each pass. Start the edge on both sides of the stock.
All clamped down. With a mill/bastard file I started the edge. Just enough to get a good idea of where it will be. In following the Ray Mear's Woodlore style, the ricasso to edge junction is angled similar to the handle line.
The bevel I chose is 15 degrees (each side). This varies from the typical 11 to 12.5 degree "Scandi" bevel, but after viewing what the belly would look like and taking into considering the thickness of the stock, 15 degrees will be fine. It will allow for the BC1 to be a log splitter with suitable baton in hand.
As a guide, a piece of 3/4" ply cut on the mitre saw does the trick.
Do not attempt to "sharpen" the edge at this time. There is a risk that a sharpened edge with warp with heat treatment, also it is an unnecessary handling risk. E.g. you don't want to cut yourself! I left the edge about 0.0625" (1/16")
There will be plenty of shaping and honing after heat treatment.