Yes, but what knife enthusiasts and woodworking geeks call wicked sharp, doesn't compare to the ultimate shaving edges we're after.
When I hone kitchen cutlery on a coticule, I don't even think about not raising a slurry. And everyone agrees that these knifes carry the most wicked edges ever.
We have become so used to performing HHTs that we don't amaze ourselves over that anymore. Popping hairs isn't good enough. No, they need to fall silently instead.:) When I'm talking about finishing on slurry with my Nakayama or not, I'm talking about the difference between popping a hanging hair and felling it silently. I don't think many knife honers deal with that.
Best regards,
Bart.