Thanks Leo for your response and just to be sure I understand you correctly you are saying that you hand strop for maintenance. However, if you wanted to use the WEPS then would most likely only strop the 16 degree bevel.

After creating the convex edge how do you maintain the edge? Touching up all angles or just the edge? Or anything in between? Hope this isn't too dumb a question!

Thanks Leomitch and Don for your quick response! I guess in my mind I had the idea that the super polished edge, while extremely sharp, would not hold up as well as one of lesser polish. I have (had) the belief that the scratch marks functioned in a way that helped prevent the edge from rolling over more easily. Seems like I read that somewhere and the example used was a tomato.

Again my goal is for working knives as I catch myself with the urge to learn/work towards the "ultimate polished finish" for the WOW look. Maybe Clay will jump in and tell us how far he goes with the knives he uses in the field.

Leomitch, using Don's example starting with a new knife, you would start with the 100 grit to establish a new (recordable)geometry. Is that correct?

Fwiw, I put a V edge on a couple of knives and at 1000 grit I could do the paper slice but not the hair. I think took a steel and not only could I cut hair but skin too! Don't think this is the desired results wanted!

Again, I appreciate your time and efforts working with a newbie.

I have little experience sharpening blades and that is the reason for buying the WESP. My primary goal is to sharpen my kitchen and hunting knives for efficiency. With that in mind I have several questions:
1. Is the more polished edge (presuming the sharpest too) the edge that will hold up the longest or
best to, say, stop at 1200 (diamond) and then touch up by honing?
2. First time a knife (without chips/dings) is sharpened do you always start with a 100 grit and
then go through all the progression?

Hopefully you can understand what I am trying to accomplish!