I just got mine as well (plain edge)! It's as awesome as the rumors say! I think it's the combination of blade shape, g10 scales, and edge profile. It was sort of shaving sharp when I got it, a few swipes on my sharpmaker (the backbevel angle seemed to work the best for some reason) and it shaved very well.
Then I mutilated a small box until there was nothing but strips of cardboard and the blade was warm. It did not shave but was still sharp and still slicing the cardboard. A few swipes on the sharpmaker and it was good as new.
Then I prepared my dinner, slicing some onions and brocclii and trimming some ham, on a proper cutting board of course. The thin blade with ample belly worked well for this.
I actually ordered another one while I am on my knife buying frenzy. I got several knives today but the tenacious is by far my favorite. I wonder how a knife just like the tenacious but in h1 steel would work? I really like the flat grind of the blade.
I read a thread awhile back where the poster recieved a knife less than sharp but reprofiled it and it seemed fine. Then it dulled with little use. I did not have that problem with mine and I think my sharpness standards are high, I like a shaving sharp knife. It doesn't have to cut mid hair, just shave with little to no pressure. I swipe my knives, the plain edge ones anyway, a lot weather they need it or not. My hard use serrated ones like my dodo do not get sharpened near that much but they serve a differant purpose, that's why I have them in serrated edge.
If I was going on an extended backpacking trip, or any trip for that matter it would not be my only knife, I would have a sturdier (but not to heavy) blade that would not dull quickly. My daily use knives are kind of like kitchen knives, I keep them sharp on my sharpmaker.
I think if you never let a knife get dull you won't have to reprofile an edge.
,,,VWB.