Like the title says, I'm looking for recommendations for a new hone for my kitchen knives - specifically a lower grit one, but I'm seriously considering a combo stone, as well. I looked through a few threads on the subject, but I thought I'd start a new one to see if opinions have changed.

I currently have a King 1k that I use. I can't stand the feel of that stone! It's like sharpening on sandpaper. It works fine, but I really don't like using it. Plus I find it a bit annoying to have to soak it, I much prefer splash & go stones.

I find I could really use a lower grit stone, as well. We only have a few knives and we cook a lot, so they get a lot of use. Plus, my older kid is starting to learn to use paring knives, so they get some abuse. So far I've been using my DMT 325 for this, but I also can't stand the feel of the diamond plate on blades, it's like fingernails on a chalkboard for me.

I don't feel the need for anything higher than 1k for my kitchen knives at this point.

The current front runner is the Suehiro SKG-25, which is a 7x2.5" 280/1000 grit combo stone. It's inexpensive, and people here seem to like their products. The only drawback is that it's a bit tough to get in Canada.

Another option would be to buy something like the Shapton pro 320 or the Naniwa SS 400, and use my Chosera 1k. For some reason, I'm reluctant to use the Chosera for kitchen knives, but I suppose I could get over that. The interesting thing about this choice is that the Shapton 320 is the same price as the Suehiro combo stone, and the Naniwa 400 costs about $20 more than either.

I'm interested to know what you guys think, and to see if there are other options that I haven't considered. This isn't urgent at all, since I have a setup that gets the job done - I just don't enjoy using the setup I have.

Thanks in advance!