My biggest problem with going too fine on synthetic stones isn't loss of bite. On my big workhorse gyutos and Chinese cleavers if I go too fine, I think mainly as a result of my chopping style, the knife will stick in the cutting board after the down stroke and lift the cutting board back up with it on the upstroke. That annoys me. When I feel this happening I temper the edge back a bit by hitting a 2k ceramic hone or my soft arkansas pocket hone.
I don't notice it as much for nakiris, petties, sujis, etc that are either lighter or don't see much board use or both. I also don't have the same issue going to very fine natural finishers as opposed to synthetic. But my Shapton Pro 12K for instance, turns my Watanabe into a cutting board handle. You feel like you could lift the whole cutting board up and carry it over to the sink if you wanted to.