Out of curiosity, at what point would you say "That's enough" when it comes to grits.
Example, I finish on a Kitayama and I don't see the need to go any higher than that for a kitchen knife. I've always been under the impression an edge should have (some) bite to it. After the point of, say 10k, does the sharpening (or polishing as may be the case) produce a negative result? For those of you who have used the likes of Shapton 16k or 30k stones or obscenely fine stropping compounds, do you feel it's justified in the results, or is it more to satisfy general knife nerdism?