Ah! So you're the author! Yes (and thanks - I've been trying to follow it). I appreciate that this takes time (having driven my wife insane with the sound of honing in our kitchen I wonder if I haven't put in enough time already...).

So, yes: the Norton 220/1000 & 4000/8000 hone set.

In your article you wrote something like: "at this point it will feel like a sharp kitchen knife", to switch to making the true bevel with the 1000. I tried to cut grapes (as a less qualitative measure of kitchen knife sharpness), and never felt like I was at the sharp kitchen knife (except at the heel, where things are great). Looking at the edge under a loupe, though, I couldn't see any residual "flat" from the breadknifing, so I took off a layer of tape (left two, because on practice with a crap ebay razor the width of the honed portion of the blade without tape seemed much much wider than on the razor Lynn sharpened for mr)... and went to the 1000. I did the marker test, and thought I was getting everything except maybe the tip. At this point it seems like I hit a wall where no matter what I do (go back down to 220, up to 4k and back, etc) the heel is sharp but the rest doesn't change it's sharpness (at this point I can cut a grape, but it's not so easy. Still slides off my nail, while the heel grabs in TNT and cuts arm hair).

So I'm essentially running scared now - dreaming up conspiracy theories about the tape clogging the nortons so they only polish... I guess you'll suggest I go back to the 220, but I think I tried that and it didn't help. I'm missing something!
Thanks!
Shuka