Yes; & from doing some reading on systems, sharpening applications & principles, that's all one really needs. A super-sharp, highly-polished razor's edge is hyped in marketing, on cooking shows & in enthusiasts' sites in articles & comment sections. Anybody with a passing familiarity of knife sharpening & tests has seen the 'will it cut paper' test; it's just not what's best or practical for a knife's optimal kitchen performance. A razor-sharp blade that's been highly polished will have a thin edge that will dull quickly & require frequent honing on a steel. Many people then make the mistake of resharpening their blade instead; grinding away steel & shortening the life of their blade. A blade that's done 80-90% as sharp as possible will work much better for 2 reasons. The thicker blade will hold its edge much longer & not roll over, requiring straightening on a steel less often. Although it may not be 'sharp' enough to push through a piece of paper & shear of a piece, it will slice through food items much better due to the micro serrations along the blade when sharpened to something less than a high polish.