Busse NOe

My limited experience says that the factory bebel on Busse "family" knives is pretty obtuse, and would require a substantial rebevelling to come to good tomato slicing sharpness. They are primarily designed for the chopping and rough camp work, from what I can tell. Even my little game warden had a greater than 20 degree per side edge bevel from the factory.
 
Even with an obtuse bevel you can slice a tomato very readily. Typically such tasks do better with a lower grit, 600 DMT goes through tomatoes very effortlessly. However if you are chopping and such then I would fine polish and just use a small amount of lower grit near the choil to start the cuts as Talmadge has popularized.

-Cliff
 
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