I do keep mine polished-ish (1000 grit plus strop), I require clean cuts through food packaging rather than tearing. Makes working with the bag (pouring) and closing with a clip afterwards far harder otherwise and due to disability my fingers can't open that kind of packaging. In addition I prefer push cuts to slicing and when I cut myself a sharp blade is so much less painful and cleaner/quicker to heal from.
I've found that although it doesn't retain the hair popping edge for very long the superb geometry means that it will keep cutting far longer than you will imagine. I had my doubts about the SAK steel and decided to try an experiment to see if I would cope with it. I bought a new 93mm SAK, sharpened it up to hair popping and then just used it. For a month. Kitchen (its first task was cleaning and preparing a large pastrami, a task that blunted an Opinel identically sharpened which I did a 2nd pastrami with!), EDC, work, days off, the full package. It was still cutting paper cleanly and easily a month later. I've never had that with a pocket knife, never requiring any touch up over a month of good use. I've had CPM154 & M390 slipjoints with thin blades, they didn't keep cutting the way the SAK did and does. The only one that came close was a D2 with an incredibly thin full (to the edge) FFG and that one didn't like salty meat or salami, would pit from the salt.
I became a convert from that day on and now SAK's (I have a few
) are my EDC and pretty much only carry. So easy to sharpen, I can strop it on my trouser leg, keeps on cutting far beyond losing that fine edge, very stainless, costs very little and has reliable and predictable F&F far beyond anything else I've experienced elsewhere. Most of all, I don't have to think about it. It's a tool, you buy it, use it, rely on it, do occasional maintenance and nothing else necessary. It just works. End of story. I like that in a tool.