i never go over 400 grit when i put a convex edge on a knife. when i sharpen the bowie i made i think i'm going to try a coarser belt (80 grit maybe) and go above the burr with a 400 grit belt to smooth above the edge before removing the burr and polishing the edge. that will leave a coarse toothy edge and match the satin finish i'll have on it.

most of the busse knives i get in for edge convexing still have the coarse grit factory v edge. they were shaving sharp and would only need a good stropping on medium grit white rouge to improve the edge.