How do the big companies put edges on their knives?

[Cementite]

This is exactly why its been said many times that you can't get a decent edge on a new knife until you remove the factory edge and expose steel that hasn't been affected by the factory grinding process.

Well, I've heard that many times, but since I've never personally experienced it, I was never sure whether it was true or just Internet folklore that gets repeated.

I would expect the "big" knifemakers to use water cooling on their belt grinders for the final sharpening to prevent ruining the temper at the edge, but if what you say is true, then either:
a) they aren't using water-cooled grinders for the final sharpening, or
b) using water doesn't necessarily protect the edge from getting overheated.

I'd be curious to know which is the case...

 

[HexY3co]

Hogue is all done by hand.

 

[me2]

I’ve lobbied for a manufacturer to leave the blades unsharpened but fully ground a few times, even if it was a limited run or something. Even if the factory edge is a good one, it will change when I sharpen it the first time. Many times my first sharpening had to correct some factory issues too.