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Stay away from very cheap stainless steel. You will have a difficult time raising a bur and a very hard time removing it. You don't have to drop a lot on a knife set btw. But the bottom of the barrel...

Do what you wish. I can only tell you what works for me. Check a few blade forums and see

Sure. That would work. If the knife isn't sharp it.because you did something wrong. Don't move up in grit thinking that the edge isn't sharp. 325 is plenty sharp.

For slicing a toothy edge cuts better and lasts longer. For push cutting (shaving and chopping veggies) a more refined edge. This is what the guys at the knife forums said. And what I also found to...

My goal used to be a very refined knife edge in the kitchen. But a toothier low grit edge works better imo. Unless your slicing sushi or chopping veggies.