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I've never used Lansky's, but have been thinking more and more about it for kitchen, pocked, and hunting knives.

Oh ya, the 220 will be great for the kitchen. I take my kitchen knives to 3K quite often, but I have dedicated stones for knives.

You are right on in regards to the 220, but you will be thankful if you need it. When I use anything under 1K or am going to have to "grind" a bit on an edge, I always use some tape on the spine. ...

I am working on a person's razor that has a cooked grind, so it's very possible. All it takes is a known straightedge to figure it out. On this particular razor the spine is straight, it's just...