I hope that this isn't deviating too far from the original post:

I've used edged steel tools in wood work and butchering and have found the following:

my best ever wood chisel was made in China and cost about £1 ($1.50)

the best edge for wood turning tools comes straight from the grindstone

the best edge for carving hardwoods like lime is polished on a leather strop

Victorinox stainless butchers knives are just ok.

My best meat knife is a Taylor's "eye" brand Sheffield knife.

Knives which are used for cutting all day long I find best with a fairly big angle at the edge - probably not razor sharp, but more likely to stay longer in the "useable" envelope.

For the kind of work I specialised in (incisions and removal of lymphatic tissue) the condition of the knife point was particularly important.

My best knives of all are surgical ones - retired from medical service in about 1930 by the look of them, and capable of taking a fabulous edge. The big one's blade is about 12" long and hollow ground like a razor. The smaller is about 5" long and far heavier.