Sharpening High Hardness Edges in Carbon Steels

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They are a traditional knife of Scandinavia, Finland, and nearby areas.  They typically have fairly thin blades, 3/32" - 1/8" thick and 3 to 4 inches long.  The difficulty lies in they typically have no primary grind.  Just a 10 to 12 degree per side edge bevel that's 1/4 - 3/8 inch wide.  When sharpened, that wide bevel is layed flat on the stone and the whole thing planed down.  Easy to hold the angle, but a lot of metal to remove.