No way. However I find myself wanting to see it closer. (Never say never)
The thing that's interesting to me is observing the edge after working with certain foods over a certain period of time. Then combine that with how it feels at the time. You can get a pretty good idea of the characteristics of the steel.
In the past I didn't have the time nor inclination to "study" my edges. I just got down to business. I must be getting old.
