My HC is getting pretty close now to finished. I think it will cut like a dream with a 20 degree edge or if you really want a razor a 17 degree. I would like to know the hardness of the HC because it seems like it is not as hard as some other CPM154 or similar knives. I would guess about 57.

Cutting comp bowies have a very thin convex edge. I would love to see something like a comp finished Fattie FBM.

I have left the stock edge on my DFLE because it is so beautifully done even though it is a bit more obtuse than I would do myself. It certainly is not bad though at about 25. The one on my Rosarms baby is a wicked 20 and polished almost as well as the flats.

Besides the degree of the edge their is also the roughness. For push cutting wood you want as polished an edge as possible but for cutting vegetables or meat and fish some roughness is better. I often do a final polish with a coarse diamond stone rather than the polishing ones for s micro serrated edge.