How to Best Finish your Blades on Work Sharp Elite Sharpener (70g BESS on Work Sharp Blade Grinder)

Background:
I've never been satisfied by the sharpening results from an electric belt system. Because of that, I've done a lot of experimentation to discover why and how to increase the sharpness and bite in the final edge while ensuring a totally burr free edge. The method used in this video was mostly developed on German stainless knives but has also been effectively employed on LC200N and CTS-BD1N as shown.

Goal:
As sharp a knife as possible that is 100% burr free and has adequate bite to slice tomatoes and peppers easily.

Steels to Use:
Generally speaking this will be best for any stainless non-powder metallurgy steel. So German cutlery steels like X50CrMoV15 or Japanese steels like VG-10 and AUS-10. Possibly SG2 but difficult to say as I have not tested it yet.

Setup:
Blade grinder with pulley wheels in closest position and belt tension nearly maxed out. Stiff belt kit from Work Sharp and the 12,000grit micromesh.

Progression on Lowest Belt Speed:
1) X65 - Form burr on each side. Don't alternate each pass
2) X22 - 3 to 5 passes per side not alternating
3) X22 - 3 passes per side alternating
4) X5 - 6 to 10 passes alternating sides.
5) Pull through soft wood 2-3 times with moderate pressure
6) X5 - 2 to 3 passes per side alternating
7) 12,000 - Lower angle by 1degree. 2 to 3 passes per side alternating. Check edge after each pair of passes.