I agree 100% with Jimmy had and Pixelfixed. when it comes to the average kitchen knife it makes no sense to use very fine grits stones. Anybody can get excellent results on a 300-400 grits stone. For kitchen knives I use either a Crystolon or an India stone, to refresh the bevel, or sometimes I like to use a Naniwa chosera 400 grit or a Sigma 400 grit and then I finish it on a hard Arkansas or any 1000 grit stone.