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Well, actually most of what I've seen is folks recommending either a Norton 4/8 or a Naniwa 3/8. And really that's all you need unless you get into vintage restores. And if you really want to be...

Well, each hone only matters up until you're finished with it. With each progressive stone you should be wearing away the stria from the previous one, and further refining the edge. Once you're done...

IF I remember correctly, the Japanese grit ratings are actually finer than American ones. That is to say a Japanese 8K is finer than an American 8K. So in theory a shapton 12K (should be Japanese...

Go to the Chef knives to go website, not amazon.

That's the other thing I really like about Norton hones - their blue plastic box is a perfect holder for any 8"x3" stone. Also works OK for slightly smaller hones, but you might have to use your...

Chef Knives To Go. Cheapest 400/1000 that I've seen on the market.

Just remember that the 220 is a no-go and you'll be set. It turns to mud, and the scratches it leaves are deeper than you'll want to deal with for a razor.

Found this while browsing about a moment ago, thought it might be relevant and worth checking out:

http://straightrazorpalace.com/videos/78297-norton-honing-video-lynn.html

Edit: You really...

the 1K is used to set the bevel, and it really is the cornerstone of your honing lineup. If you don't get things right at the bevel, you're going to have a devil of a time with everything beyond...

Bare minimum? I would say A Naniwa Traditional 1k, and either a Naniwa 3/8 or a Norton 4/8 and a strop. Chromium oxide paste for one side of the linen optional. Buying from an antique store more or...