kfgk14, just out of curiosity, what are you going to be cutting? taking an edge that fine to me is just for looks and not for any serious cutting. an edge taken down that fine will roll. i sharpen a lot of knives and the finest belt i use on a convex edge is 400 grit. for a v edge i use a 120 grit on a paper wheel.
check out this post by stevenkelby. he found out that what i call a "novelty edge" didnt last long and the edge i put on a knife for him outcut it. http://www.bladeforums.com/forums/showpost.php?p=9207988&postcount=710 a coarser edge will last a lot longer than a highly polished edge and a lot of members i have talked to agree.
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