What I should have said is "as sharp as they're likely to ever experience," rather than implying actual sharpness. Actually, some do come sort-of sharp OOTB, but few come with edges that can't be easily improved. Admittedly, my place is towards the edge of the spectrum, but I know people who are significantly more picky. Not just online either. And some are better sharpeners too.
It's funny that I end up talking so much about knives and sharpening when I'm really more into cooking. There seems to be such a thirst on the part of some people for practical knowledge and advice about cutlery and sharpening; and a lack of awareness about how much a more fun cooking gets with a sharp and comfortable knife, or how it opens culinary possibilities. Onion crushed by a dull knife is different from onion cut with a sharp one.
Am currently going through knife "orientation" with my dad's girlfriend who wants a second "go to" she can keep at his house. She might be finally convinced that "sharp" trumps "heft," and she might go for something good.
So? What am I? The pied piper of Seki City? Genug ist genug already. Sorry. Off the high horse for awhile.