i have found this to be a very true statement, through trial and error, i class myself as extreme novice to honing a razor but im pretty comfortable with knives, first razor i honed from start still shaves like a dream, the two after that i have issues with :( but im learning.
as a result i have taken a much greater interest in rocks and hones than i ever did when my only sharp shineys were knives
The most i ever took to a knife was 6k and that was a knife that holds special place for me, I have seen sales demos on youtube aimed at chefs for stuff like a naniwa super stone 12k, and saw comments from chefs that 6k is to polished for a kitchen knife and that the edge starts to loose it "bite" above 6k. This opinion may eve vary between chefs, one may be chopping carrots and potatoes with steel, the other maybe a sushi chef with a love of ceramic blades ect.....
i would agree with Utopian that something around 400 600 would be very useful in the kitchen, i would maybe even go down to about 240 depending on the condition of your knives edges. If you did want to go to a finer finish than that perhaps something like a naniwa 1k/3k or a norton 1k/4k would be a good way to go and would give you the chance to find out if the finer edge really does agree with kitchen knives and give you the ability to compare it to a 1k finish.