No Gunhammer I've sharpened over the years were under 50 degrees inclusive. The last m390 one I sharpened for a friend was 52 degrees inclusive. It was so blunt when he bought new that it would not cut anything. He could saw his arm and not draw blood. It is the one complaint I've expressed to Darrel many times over the years. No knife should ever leave any shop at 50 degrees inclusive unless the blade stock behind the edge is thin, which Gunhammers are not. One of the reasons is that blade stock thickness was increased in the later Gunhammers. At least from what I've noticed, the grind lines didn't change, which means that the edge angle actually became more obtuse when the blade stock thickness was increased. Anytime you use thicker blade stock, you have to bring the grind line up (in the direction of the spine) to either match the angle set by the former thin blade stock, or make it more acute. If you don't, you get basically a knife as dull as a butter knife, because you just widened the edge angle.
Taking the edge of that m390 Gunhammer down to 26 degrees inclusive actually destroyed some of my Wicked Edge stones. By the time I reprofiled and removed the edge material, several of my stones were shot.