One of the things I have disliked about the factory grinds on the Benchmades I've bought is the striated grind that is evident on the edges. There are noticable lines running perpendicular to the edge. When I use my Profile on the edges, they gradually wear away and are replaced by a mirror-type finish and a much sharper edge, but let me tell you it takes some doing to get rid of them! I definitely am confident that I can tell a sharp edge from a dull one, and even stuff in between. My factory Benchmade edges have been nothing but "in between."
This is not to say that I don't very much like their knives. Their designs are excellent, and that's what draws me to them. An inadequately sharp edge is not an impediment to me buying a manufacturer's knife, given that I am capable of putting the finishing touches on the edge myself. For the time being (and absent some of the luck others here have apparently had with BM stuff), I am content to accept the fact that MOST knives I buy will need my help to become fully sharp when they come out of the box.