Spyderco is really pretty good for large scale production sharpness, and good at blade grinds that cut/slice well. They usually are pretty sharp though I've seen some ugly sharpening grinds on a couple. Benchmade and ZT are pretty hit and miss from what I've bought. My hogue was very sharp out of the box, microtech not so much. My CRK and Les George knives have been sharp, but not exceptionally so.
It's sad how many expensive knives, come less than sharp. I suppose it's just too time consuming for them, and many users will sharpen it anyway and it's easier to take material off than put it back on so in that respect starting too thick is better than too thin. It's just disappointing to have an expensive knife come out of the box less than really sharp.
Which brings me to an even larger pet peeve, the ridiculously thick grind/sharpening angles most knife companies use on their blades. I'd say 80% of the knives I buy the 40 degree angle on my sharpmaker is too shallow to even hit the edge. The blades/grinds are so thick they don't cut for squat even when sharp, though I'm sure they are great for punching through car doors and chopping tree limbs

. Meaning I spend a ton of time re-profiling almost every folding knife I buy, I like to take them down to about 18 degrees and do maintenance with the sharpmaker at 20. I'm not overly careful with them, they go in the field, and I still never see any real edge damage.