"...The way I test edges is to see if it will catch on the surface of a  thumb/fingernail. I think this is about the same as shaving..."

That is the traditional way butchers and meatworkers test their knives coming off the steel and it certainly is adequate for their work.

Trouble is, some can sharpen better than others to the extent that one man can shave with his knife to a bare patch of skin whilst another can remove only a few hairs from the back of his hand with the knife's edge dragging somewhat although both knives will pass the thumbnail test.