Am I missing something?

Just curious: my actual line up is made of Choseras (400, 800, 2k, 5k) and leather + Cr2O3, though I rarely follow the whole progression and rather prefer large jumps. I never used a higher one than the 5k but am just curious what a 10k would mean in terms of performance. I'm not specially interested in a mirror polish if it does not boost performance as well. Any thoughts?

It's definitely keener. The drawbacks of a finer edge are: smaller teeth so you need to re-cut them more often and less feeling during the cut. I don't care about the second one. I feel the food enough even when I cut with a super-high polished or keen edge. The teeth wearing away is somewhat bothersome though. All I need is maybe an hour on a poly board and I feel it isn't grabbing the meat or biting the tomato as well as I'd like. I go up to 8k and strop but I don't spend much time there at all for this reason.