I like testing for bite using paper.
I tried downgrading a knife by polishing it up to 12k and then successively going back to coarser stones. Cutting paper between each downgrade gave me the feel how much the bite can increase without the knife loosing sharpness.
Bourdain worked Justo into a quickfire challenge for this season's Top Chef all stars. The contestants watched him break down fish, then it was their turn....
My point was, a more acute knife will work just as well--but Bourdain's man doesn't prefer it, and I posit that it is because it is simply not what he is used to. It's like a some people putting cream in their coffee before the sugar, and vice versa. You get the same results, but people do it differently.
The only time that I do find it helpful for a knife to not be super hair popping sharp is when separating large muscle groups & silver skin from leg meat of say a pig or beef quarter. I feel like it makes cleaner work separating the muscles from the leg by taking them off the bone in whole pieces, I feel like a super sharp knife can simply glide right through the delicate membrane and silver skin, when all I need it to do is just help me split them apart. Just my .02.
Proper Preparation Prevents Piss Poor Performance.
I don’t butchered fish much, but can relate to what he’s saying. I used to intentionally dull my knife by slicing into the cutting board a few times cause I could feel it riding along the skin and ticking against the pin bones - better. Otherwise, it would cut through the skin and bones too easily.
I like stupidly sharp, highly polished edge that can whittle hair as much as anyone, just not for certain tasks. I prefer a less refined / toothier type edge when cutting fibrous things like rope, cardboard, and my sister-in-law’ roasts.