I'll second Jason's recommendation. I prefer a little bite to the edge when breaking down whole fish (between 1k and 3k grit edges). I find it helps track through the skin better, making a cleaner cut. When I'm working a fillet skin off, I like the more refined edge of 6k and above. As long as the skin is off the fish I don't mind the feeling of a "running blade" (the opposite of a toothy edge). As with cutting fish for sushi for example, the texture of the fish from the cut is important and the result of a more refined edge is definitely noticeable. Poultry is not as demanding in my opinion and I prefer a toothier edge which for me, is most efficient. This is just my experience from experimenting while working in restaurants. I believe that a lot of one's edge preference has to do with cutting technique to find that "sweet spot".
Some knives don't have the metallurgical makeup to take an extremely fine edge. One example would be a VG-10 I once polished at 10k grit that sliced paper fantastic but never surpassed it's effectiveness from the green brick at 2k. It could cut just as well if not better off the 2k stone. Interesting to see how different a knife performs in a real world environment compared to paper.