So these discussions always seem to make my head spin (and I'm sure Dave will see my post and be somewhere between :bashhead: and :crying: ...sorry Dave)
Throw edge retention out the window for now....
Sharpness - for the sake of the discussion add an EP for consistency. Set the angle to "X" - could be 10, or 12 or... doesn't matter. And limit this to a 1k stone....no more, no less. Raise a burr on one side, flip the blade, push the burr to the other side, de burr with hard felt or cork, back to the EP, repeat to refine the edge, but still with only the 1k, and finally use the EP w/ 1k to strop.
Is a Forschner equally as sharp as a Shige, or Watanabe, Carter, Konosuke at this point? Each knife - exact same angle, stone, etc.
Are they or are they not all equally sharp? Why?
Now do the same with Blue #2, White, AS, CrMo, or PS quenched in virgin dew....aren't they still equally sharp?
OK - now change the scenario...this time what about Polish? If you start with two identical knives, and angles remain constant, but one is sharpened with the 1k, and the other is taken up thru the progression to a 5k or 10k....do you think one is 'sharper' than the other ? Why?