My Edge Pro came... Serious frustration.

LOL, yeh me too. Probably even more.
Looking back on that, it seems almost funny that I just reprofiled my Para2 in CTS-20CP in about 15 minutes on my Work Sharp given its 9% vanadium content.

I really like S30V at around 600-1000. It's such an aggressive cutter that the working edge that develops is insane. I tried different grit/finishes on my beater Military and it does perform really well at 600. It gets a nice polish, not like glass, but close enough. Grab your favorite chef knife from the kitchen and reprofile it to around 20 degrees per side. You'll be amazed how black the 220 stone will turn. Talk about some dirty steel. However, when I sharpened something like ZDP-189 it was significantly less mess on the stone.
Hmm, would you say the edge with a coarse finish lasts longer?

I know initial sharpness undoubtedly goes to the finer finish, but it seems like edges on high carbide steels which are already toothy to begin with seems to stay sharp longer(tested by slicing paper).
 
It varies on blade grind, steel, hardness, etc. For example, I tried a 6000 grit mirror edge on the S90V Para2 at 40 degrees and it did not perform the way I expected. It would slip though some material rather than actually slice it. At work we received 5 new high capacity copy machines and they came wrapped in a stretchy, clear plastic wrapping. The simple act of slicing the surface caused the blade to slide on the surface. Now, I had heard about this material before and had never really expeienced trying to cut it with a high polished edge. However, once the plastic was punctured and the knife would push cut through it like nothing was even there. I gave the bevel a once over with the 600 stone and the steel really came alive. It would slice just about anything with ease. On my S30V beater Military, I noticed that at a fine edge (3000 grit) it performed perfectly, then I just tried the 1000 grit stone and it was even better for my own uses. Not very scientific, no controlled laboratory environment, no scales to measure pressure, just real world scenarios.
 
I replace the paper tape on the blade table frequently to keep the knife from scratching. If the knife doesn't have flats I lay the blade at its natural angle on the table and adjust accordingly. The only knives I don't care if they get scratched are work knives.
 
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