This is one of the reasons that i reckon that it will be better not to overpolish with each grit and leave multiple grit striations on an edge..
The courser grit will leave a higher striation will be hte first to go (?) as it is higher and more direct contact with teh food and then the finer grit striation will be the next to go and the finest grit being the smallest striations will be the last line of defence. UNless, the coarser striations folds over the finer striation and render it toothless.
Logically say if it is over polished on say the 10,000 grit, the edge can be taken finer/thinner as the stone is finer provided of course that the steel is also fine grained and will thus roll/ fold over quicker than the thicker edge from a not so fine stone.
Havent figured out why courser grit will be better for push cut. Has it got anything to do with the angle of the striations/ teeth in relation to the edge? CLd it be that most people sharpen the knives to stone at 60 degrees ( there about) as it is an instinctive angle as it is more comfortable and natural?
just my thoughts..