So, the conclusion is that more expensive brands/better steels are now obsolete as cheap chisels with relatively garbage steel unicorned perform just as well as premium chisels?
... Also, it just doesn't make sense to me. If the steel doesn't hold an edge as well with traditional sharpening, why would it hold an edge better with the unicorn buff (vs. better steel)?
The thinking is that the buffing technique reshapes the geometry (creates a very, very tiny 45* micro bevel?) at the very tip edge of the chisel so that the factors that cause a lesser quality steel chisel to fold quicker than a chisel with better steel are mitigated sufficiently to show a marked improvement in the lesser quality steel chisel's performance.
The close up image of the unicorn edge showed smooth steel. Before that the edge was very rough with the lines from the abrasive. These little fissures may be fracture inducing as the edge does its work. A slight increase in the edge angel (added micro bevel) may also be adding to the edge's longevity.
jtk
"A pessimist sees the difficulty in every opportunity; an optimist sees the opportunity in every difficulty."
- Sir Winston Churchill (1874-1965)