Polished edge?

What do you use?

I use a polished edge on most of my kitchen knives.

Whats your opinion on what works better?

I'm a sucker for a polished edge.

I take the edge up to 1000 grit with the Lansky system (20 degrees standard, 17 degrees for VG-10) and stop on crox then balsa. The shine doesn't last very long, but it does take the edges from sharp to ridiculous

I polish all of mine, even the Sabatiers/Henckels. 400, 2k, JNAT! My single bevels I wold prefer a matte finish but all my stones leave a shiny polish.

When I pull my knives out for the day I strop on a small chuck off a 2k synthetic stone. Nice and smooth! If I need a toothy edge, thats what the Tojiro bread knife is for and is always within hands reach.