I was very worried about the KO taking off too much. I HATE using anything that "grinds" on the edge. That said the KO changes the edge. It produces a convex edge. After producing the convex edge all you have to do polish the edge.
The KO will sharpen my knives WAY past what I used to be able to do with a Lanski or a stone. The convex edge in my opinion is a superior edge than what I was doing.

When you put a convex edge on the blade a "Sharpening Steel" doesn't work like it used to. The way the steel works is it takes the bur and straightens it after it gets bent over.
When you touch up the edge with the KO you see a mirror finish right on the cutting edge. I tried an electric sharpener made my Chef's Choice on my fillet knives. Those knives are harder than most blades. They are thinner and made to bend while taking meat off and removing the skin on fish. The electric CC grinder would put an edge on them but that edge didn't last.

The knife I used on my Antelope was still sharp enough to shave hair on my arm after I gutted and skinned my antelope. When I sharpened it again after my deer all it did was polish the edge again it didn't take off steel.