Knives with thumbstuds are pain in the butt to do especially if you want a low edge angle and I always end up nicking them, maybe that's why BM put such crappy factory edge on their knives...

Polished edge sucks for kitchen knives used on meat. My Shun has mirror edge and zip through any vegetable, but struggles on meat, whereas my other cheap knife I hand sharpened on a norton and arkansas stone bites in like a chainsaw. If I were to do any commercial sharpening, I'd do the same thing knife factories do, 150 grit then polish to remove any burr. And I'd not do any serrations just to avoid the headache.

I use belt sander for major profiling but sharpmaker for sharpening, belt sander removes more steel than necessary for just sharpening IMO.