Quote Originally Posted by mainaman View Post
And to add to that , an edge finished on a very high grit is gone after the first time it hits the board. After that it is just very sharp but not better than may be a 5k or even less finished edge.
End grain boards. And don't muscle it. I have no issues stropping my knives to a .5 micron. Also about hardness and geometry. Find the limits of your knife. European knives can't take the geometries of high hardness Japanese knives