I will pile on and say “Depends on what you are doing with it”.....

Here is a critical thing that it sounds dumb to say out loud... but I will anyway...

Axes set up for chopping and limbing are push cutting - they don’t slice... As such - they need to be sharpened to achieve push cutting performance - not for slicing... why do I say this? Because 99% of “sharpening experience” most people have is knife sharpening.. and 98% of knife sharpening is geared for slicing not push cutting. And so there is a whole bunch of stuff that works awesome on knives that makes for an extremely short lived axe edge....

So for example - you may file or stone for the geometry and then polish the edge so it push cuts... Over-Stropping axes is super effective. They won’t slice worth a lick - but they will push cut like mad..... on the other hand - if you form a burr, then straighten it like you would on a knife - it breaks off the 1st chop and leaves a chipped, ragged edge behind which might slice fine but it won’t chop anything.