I know this is a topic that has come up before, but the answer is usually something along the lines of: don't go too high in grit, don't strop a ton, keep the edge toothy, etc...I've tried to do all these things, but still can't seem to get an edge that really really wants to bit into meats. I think that in general, my edges lack a bit of toothiness (though they haven't been terrible in comparison to other more professional edges I've used).
Today I was testing a little cheap-o Wusthof that I had bought as a Christmas present for my aunt and the knife scored meat incredibly well. I was so surprised that the stock edge on that thing had more bite than one of my edges. I usually go Gesshin 400, 2000, 5000 for my edges and finish them with stropping strokes on the 5000. I've tried staying at 2000 while being careful to remove the burr, or going up to 5000 to really make sure the burr is gone and then dropping back to 2000 briefly with stropping strokes...the edges have been great but haven't had that awesome bite for meat/butchery. Do any of you have any tips/diagnoses for the problem I might be having? Maybe my sharpening is still too wobbly? Or something else?