Paul in NJ
>"In practical terms the way the grinding proceeds is that one cuts until there is a burr from a 60 grit wheel or thereabouts"

Maybe that is the way you grind, but not me! I never grind to a burr, that is a good way to overheat your steel. I leave a little bit of the edge, maybe a 1/64-1/32. The object is to remove most of the steel with the grinder and not your honing stones. When I hone, I only hone until the edge is sharp, I don't remove any more of the edge than you. Like you said, it is faster.

Paul Dzioba