Over the years I have always been asked a common question, "can I have the edge angles 15 degrees per side with a high polish?" And truthfully not a easy question to answer. I freehand sharpen and go by feel and experience with steels, I also tend to convex my edges which means my bevel angle is actually several angles blended into one. Thinning is done on every edge, I have yet to find more than a handful of knives in my lifetime that has had a edge grind low enough to allow the steel to perform properly.
The request for a "polished edge" is very subjective. A polished edge to me is probably miles apart from what many imagine. I also rarely use loaded strops or compounds to finish a edge anymore, quality bare strops and good stone technique has given me less of a need for them.
If your are looking for a full on mirror polish like found in my thread "the first sharpening" I may come close at times but I don't go through the same extensive process.