I have done many comparisons over the years. Usually, I tried to have the edges as comparable as possible. But over time, I have read so many posts about dull edges or requesting sharpening information, I have concluded that many new users lack the skill to properly sharpen a knife. Not to beat a dead horse, but the purpose of a knife is to cut, and knives should come reasonably sharp from the factory. The new CE versions from Busse are great. They may not be "pretty", but they darn sure cut. I think it is a step in the right direction.
I completely agree Vic.
In some ways, I can understand and appreciate attempts in the past to make the edge comparable. Because it helps to have the edges comparable to compare and isolate other design features of the knife.
So, in many ways cutting and chopping comparisons are much harder to do if there are so many factors - such as edge profiles and edge sharpness.
It "can" be hard to judge whether a knife "could" possibly cut or chop well "if" sharpened comparably to other blades with better profiles and edges.
For my purposes, I "Hope" Busse is not a "Dead Horse" and will do certain things right so I can quite beating. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
If I am "paying" for a "knife" which by my definitions is (also) a "cutting" tool (before a prying and rock busting tool), then I think high dollar knives need to have more focus from the factory on VERY relevent details such as cutting ability - largely dictated by proper edge profile and sharpness.
I also agree the CE blades at least have properly profiled blades.
I can't honestly say my CE Hell Razor came to me sharp. It was not sharp. It would not slice cut paper.
But, for my purposes, I would rather have a well profiled slightly dull blade that I can make sharp faster. Than have a very optuse blade profile that cuts hairs. The well profiled blade is 10 times closer to what I want and so much easier to get the blades edge how I feel a blade should cut.
If I have to reprofile an obtuse edge profile, the factory edge doesn't do me any good as I have to grind and sharpen as if it were dull.
But, all a well profiled blade needs is some finish work.
Ideally, a HIGH dollar knife would have both - a great edge profile and a sharp edge. I can except that some of the CE blade may have had both. But, mine did not.
And while I "wish" ALL Busse blades would come with a CE profile standard, I do NOT like the pitted CE unfinished blades..... just feel I should be clear on "my" opinion about CE pits.
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