Highest grit to take kitchen knife?

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Take the chef's knife, a general purpose knife, that is asked to cut many different items ranging in texture and pliability. This type of knife is going to need an edge that matches it's intended tasks and that's sort of general in nature. For this type of knife a slightly toothy edge will provide good service. If it's a cheap German knife (like Henckels or Wusthof, etc) that users so so marginal steel and heat treat then it's best to go with a very rough edge because when knife's components begin to give way at least the edge can be brought back to life through realignment (steel/ceramic rod/etc) where if the knife is Japanese it is harder and made of better steel then a higher refined polish can be used but still best finished with something like diamond spray that roughs up the polished surface just slightly.

If diamond spray roughs up the surface, WTH are you using to polish?

I have some Globals to sharpen for a chef friend. I was thinking 13º or 15º each side to a 3.5µ finish. Sounds like that might be over the top.

 

[DaveMartell]

If diamond spray roughs up the surface, WTH are you using to polish?

I have some Globals to sharpen for a chef friend. I was thinking 13º or 15º each side to a 3.5µ finish. Sounds like that might be over the top.

It's the shape of the diamond particle that scratches. The stones offer a smoother texture by smearing steel and/or through round shaped particles.

Globals can be challenging to sharpen on the first time around since they come with heavy convex bevels. If you flatten the bevels out it's a chore but one that you only have to do once.