doesn't matter. the factory edge is meaningless. buying a knife, to me, is all about the heat treat, blade length, thickness, and handle. to a lesser extent, the primary bevel. secondary means nothing. there are many who won't buy a knife that doesn't have a great factory edge. i think that's like refusing to buy a car because it doesn't have a full tank. it's true that the factory should sell them sharp, but not critical and will need to be reworked anyway.

perfect example is my ranger assault knife. came with an obese secondary bevel which i brought down to zero, my own attempt at Banning. extremely sharp now, competitive with the busse CE.

furthermore, a word on the competition edge. these edges are great, but they're still just very high secondary bevels. nothing wrong with that, and i think they should have paid Horn Dog royalties for every blade they sold with that edge...and finish. anyway, in my attempts to replicate it on my RAK, i could not beat it without completely removing any hint of a secondary bevel.

the point: no one feature of the knife, such a the edge, makes it better than any other. it's how the whole package comes together.