I hone my razors but have never honed my kitchen knives (wusthof).

1. What grit stones should I be looking for for that - I assume much coarser than what I use for razors.

2. Where should I get them?

3. Also, what's the best technique for kitchen knife honing?

I have a shapton 1k, shapton 4k, BBW, yellow coticule and escher. Should I just use the shaptons for kitchen knives? Or should I only use those on my razors.