R.I.P. Scout26
That's good for removing burrs or unrolling an overly fine edge. What I'm talking about is sharpening at a microscopic level.Again, not needed or necessary for every cutting task.
i think steak knives are serrated so only the the tips of the serrations become dull when they come in contact with the plate.
Most of those I agree that's what I'm shooting for, but porcelain and cardboard do take a cut, cardboard has a lot of abrasive in it and can really tune up an edge. I'm getting some strops, probably waterstones and a whole bunch more things, I slowly collect my implements of knife-making. Forge is next month I hope.