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Agreed.
But, as with everything else it depends on what you want it for.
If you need to get to grips with an awkward bit of grain or tear-out, then a good burnished and turned edge will remove a lot of meat if that's what you need.
I bought some new LN scarpers some years ago and noticed that they worked extremely well straight out of the packet - no burnishing - they had an extremely well-machined edge.
For last-stroke finishing, diamond plates work very well with the edge of scrapers and replicate this sort of a straight, smooth edge.
http://handmadeinwood.wordpress.com/201 ... -scrapers/
For the best, finest finish I tend to use the scraper straight from the stone, preserving the honed edge and without turning a lip - you are using the burr produced by honing and generally the finish from a medium plate gives the best finish.
If you go to a fine plate it tends to produce an edge ideal for burnishing an edge, which in my opinion produces a more aggressive cut.
The down-side is that the un-burnished edge may not last as long in use as a burnished edge, but re-honing is no more than a few up-and-down strokes on the plate and you are back to work.
Hope that this helps.