What will you cut? What kind of knives? I go to 8000 on wet stones, but i'm cutting wood. If it is just butter you cut 1000 is overkill. Stainless often cannot be sharpened very sharp.
As general advice I think you need to get to 6000 to be sharp.
Thanks for your response. I've seen different grit counts described in vastly different ways, with 1000 being called both very fine and very coarse. The most common recommendation that I could find is that starting with just a 1000-grit stone is fine, so I acquired one at a nearby knife shop. I'll definitely be looking at getting a finer stone at some point.
Grits are measured differently on different stone types. On wet stones 1000 is coarse. On sand paper 1000 is medium. Oil stones don't normally talk about grit just how hard the stone is.
That's very interesting. The stone I got is made by Messermeister and is labeled 1000 on one side and 400 on the other. Sounds like I need to get another stone that is much finer than what I have.
What is the knife for? For kitchen knives 400 would be far sharper than most people have. For woodworking hand tools 1000 would still be dull. Of course the only people you will find responding here (including me) go to much sharper with kitchen knifes but we are fanatics.
I don't have any kitchen knives, but I have a couple Moras and a brand-new Civivi Mini Praxus. I don't really have a kitchen so I don't cook much, so I just want to be able to maintain those knives. Someday I'll have an actual kitchen and be able to make use of a chef's knife.
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