My favourite part of a knife is the edge and even if it comes OK from the factory I tend to mod mine.
I am working on my HairyCarry's edge because even though it was very straight and good looking it was very obtuse. When I measured it it was nearly 30 degrees <img src="/ubbthreads/images/graemlins/eek.gif" alt="" />
so now I have got the Lansky and am grinding it down to a much more suitable 20 degrees. The HC is a thin EDC so it should have a razor edge.
(not my photo)
The edges on the Comp Busses are reportedly fantastic. INFI is especially suited to a very thin edge because it is both strong and tough enough to handle being run at a thinner angle than most other steels. I have my SS4 very thin and sharp and have not had any chips or even dents in over a year of hard abuse.
Here is one of Ted's photos of the comp JH's logo but it also shows some of the edge.
I just got a Busse with a very interesting edge. It is an SH-E with the old asymmetrical edge. The seller said it was pretty messed up but it did not take much work to bring it back(INFI!)and is now quite a sharp and tough edge.
SR101 can take an excellent thin edge as well although it is not quite as tough as INFI it resists deformation as well and holds it's edge.
S7 does not hold an edge as well as INFI or SR101 but any damage can be easily fixed so it is a great choice for really hard hard use like throwing or use as an entry tool.
I find most knives run their edges far to obtuse in order to prevent chipping.
I much prefer a sharper finer edge even at the risk of some damage. Since BusseKin knives are made of such good steel they should almost always be thinned out.
HornDog has a real knack for getting the edges on a Busse to live up to their potential.
I would love to hear everyone's views on edges?