I've noticed in the not to distant past, conversations about convexing, and food sticking/wedging etc. I am now wondering how blade finish plays with these conditions. If a handrubbed, machine finish/scotch brite, vertical grind lines, scratch patterns running parallel to the spine, mirror finish, satin finish etc, affect cutting, and if choice of finish by someone buying a highend knife, or ordering a custom is determined by asthetics, or if the choice is more about performance. For example Mr Buyer see's Pretty knife... "Ooh its shiny and pretty, I'll take it!" Or is the decision more "Mirror finish is crap, food won't release, I'll buy this one with the forge scale on it."
What is it that guides your choice, and why? Is the finish more personal taste, or is there more thought into it?
Thanks in advance!