Quote: Actually I find it to last longer as the "micro teeth" remain more prominent to do the job....just love the bite it has.
I have a Benchmade pocket knife I bought a few years ago that I use for work and at home. It gets a lot of use, from cutting string to opening up bags of material and cutting up boxes and even opening my mail.
When I first got it it came with what I would describe as a belt sander edge to it. Not really course but not really fine either. The bevel was even all the way up and down on both sides. It really was a nice edge.
I used it for about 2 months before I finally put it to my stones. What I found was the factory edge lasted much longer and cut better than the edge that I put on it. I went to 5k on the stones. Now when I say cut better I mean cut better for a longer period of time. It seems the more refined edge performed excellent but would only last half as long. Its 154Cm steel and will take a screaming edge. The finished edge is mirror after I finish sharpening.
Its actually time to sharpen it again, this time I'm going to stop at 1k and see what happens. I read somewhere that a toothier edge will last longer than a refined edge will, and will cut most things better and faster. From my experience that seems to be true.
Maybe some others on here can experiment with different refinements on different knives and see what they come up with. Maybe going past 1k or 2k isn't necessary. Maybe the knifefanatic can do some experiments and post a few videos.