Polished edges work great for general use. I go up to 4000 grit waterstones or 0.3 micron lapping films and have no trouble with "bite". However, if you know you'll be doing some heavy cutting on fibrous material, a coarser edge may last longer and work easier. This is one reason I like traditional knives with more than one blade. I kept my trapper with a high polish edge on the spey blade at 20 degrees per side off the Sharpmaker and lapping film, while the clip blade was about 8 degrees per side, finished off my 220 grit water stone, which was the coarsest I had at the time. I could deburr conduit and copper with the spey, but the clip blade would cut and cut and cut.
I'm working with a new knife, a Tojiro 120 mm petty in White #2 steel. It had one of the most polished edges from the factory/shop I've ever seen. It would whittle hair right out of the box, but I could slide my fingers across the edge with no fear of being cut, using light force of course. I started cutting cardboard a week ago, have nearly a trash bag full, and it will still cut newspaper and cuts printer paper easily. It has also sharpened pencils and some other random chores, and some kitchen duty. Polished or coarse, the edge was cleanly apexed and burr free, and has held for a long time. Either edge works, but you can get just a little more if you taylor the edge to the task, and more importantly, your cutting method, ie pushing through stuff vs. slicing.