Balisong Needs some advice on making this knife usable [need advice]

[Randomuberdriver]

Hello everyone I was wondering if anyone can help me figure this out.

So I have this flat edge trainer blade that I want to sharpen (the metal is 17-4 stainless steel)
Link to picture: https://pasteboard.co/I82L0Xq.jpg
I'm worried that if I try to sharpen the edge, it will break. Could I get this blade to be sharp enough to usable for basic tasks like slicing tomato's. Any advice would be VERY helpful I'm not really a knife person but I figured some of you guys can give me some advice

 

[Murindo]

It may be steel but it's likely not heat treated so it won't hold an edge. You also don't have much room to make a bevel from the slot to the edge. I'd advise you get another bali and use this one for what it was intended, a trainer.

 

[Randomuberdriver]

It may be steel but it's likely not heat treated so it won't hold an edge. You also don't have much room to make a bevel from the slot to the edge. I'd advise you get another bali and use this one for what it was intended, a trainer.

Make sense thanks!