Steel plate grit finish

[clarnibass]

Hi

I am making my own baking steel plate. I've read that it might be best to use pretty coarse grit to finish, around 280-320. I work with fitting metal parts for decades and in spite of that have no idea how it would react with dough (I usually fit metal parts to other metal parts). The coarser grit is supposedly less sticky...

IME a smoother surface would have more "vacuumy" grip, with the classic example of two ground parts actually sticking to each other and overcoming gravity, but with something so soft and pliable as dough I'm wondering if the "hills" and "vallies" of a coarser grit wouldn't grip the dough more.

I have anything from 100 to 6000 grit.
I realize it's maybe getting a bit obsessive but anyway...
Of course it will be seasoned regardless.

Thanks

[donstavely]

FWIW, my original (and expensive) Modernist Cuisine steel has a decidedly rough, textured surface, which worked fine.  Almost "pebbley", like a new cast iron skillet. 

I sanded an unfinished steel plate with an orbital sander with an 80-grit pad.  It produced a nice uniform pattern that worked fine as well.  I use semolina on the peel for launching - wheat or rice flour might be a different story.
 
What if you used a coarse grit to get the "hills and valleys", then a quick pass with very fine grit (like 400 or 600) or even steel wool to knock off the sharp peaks?  I would bet money that this would work for you.     

[TXCraig1]

Personally, I don't think it will make a bit of difference.