Which stones for the kitchen knives?
Now that I have a D8E (1200) and shapton 2k, 4k, 8k, 16k and have successfully honed a couple of razors I figured I'd try to make my kitchen knives serviceable... They aren't knicked up but they're not much sharper than the butter knives. Years of the family cutting things on ceramic plates and stuff. A few decent Henckels 5 stars and some Carvel Hall molybdenum steel knives (don't know about these but I suspect they're what you'd find at K-mart? haha, they do have "JAPAN" stamped on the tang).
I'm not going to be on Top Chef any time soon so I'm only looking to make them passable. Right now you can cut an onion but wouldn't have a chance on a tomato.
I'm thinking exagerated X stroke to cover the whole blade with a bit of a "J" at the bottom to catch the tip. I read 20* but I figure I'll just try to match the existing bevel by painting the edge first and finding the angle that way.
My question is what stones? I'm guessing the D8E and finish on the 2K?