I experimented a bit on the edge (after getting my eye in on a couple of (ok 4!) old cheaper knives first).. I reprofiled the edge to give a more gradual angle (the gradient was about '1 in 1.5 or 2' on delivery if that makes sense, it reminded me of a hatchet grind...) then polished it using the mouse mat trick and finally used a white crock stick to put the edge on. Now it pops hairs with the best of them! Now I'd describe it as a an elonged (3 to 4mm of bare steel showing) and slightly finer convex edge. I don't know how durable the edge set up will be, but a similar angle on my Tram Bolo and Ontario navy knife have lasted well so I have high hopes!