I have a 400 1000 4000 and 8000.
in the past year ive only touchee my 8000 grit since once it is sharp I only need to polish.
basically ive been a sushi chef for about 8 years now so I was forced to buy stones.
all I can say is buy a cheap knife and practice.
if you were local id give you free lessons, every 'knifenut' who touches my knives bow down.
many can strop but I dont strop any of my knives, waste of time. Strop does produce very sharp, but itll only last 5 minutes in my sushi bar.
I simply microbevel and itll stay near razor for a week. That took me 3 years to perfrct. I have about 5 sushichefs come to me for sharpening