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That's true -- but who on this forum would be satisfied with good enough? ;)

Seriously though, polishing gives you a better stronger and longer lasting edge. It gets rid of the microserrations...

+1 on recommending Chad Ward's (the author of *An Edge in the Kitchen*) tutorial on eGullet. And the "In the Kitchen" of Knifeforums.

Sharpening a knife is quite different than honing a razor. Primarily, you need to determine your edge angle on a knife, while it is set for you on a razor (as you mentioned). What should your angle...