Should I Move Up Another Stone?

[MissingMontana]

Been a very frequent reader of the Maintenance section, and have learned a lot simply by lurking and soaking up information, but now have a question....

I have: a smaller 50? grit "fixer" stone
320 / 1000 Combination King
4000 King
6000 Pride Ceramic

Currently use a set of Henckels in the kitchen and a variety of folders in several different steels. I don't have any difficulty in getting any blade I own shaving sharp or better by free-handing on stones now.

I recently acquired the 6,000 ceramic and it seems to be finishing the Henckels very nicely.

The question: Is there any distinct advantage to jumping to say a 10,000 grit stone?
What I have now, is doing everything I need done.
I realize I'll get a more refined, more shine/high polished edge which in my mind neither here nor there...or is the money better off staying in my pocket?
My local supplier wants just shy of $200 CDN or $150 USD for a 10,000 grit ceramic.

Thoughts?
Thanks in advance for any and all advice.

 

[Mr.Wizard]

Henckels probably don't benefit from going to 10,000 grit. Pocket knives for hard use typically benefit from a somewhat coarser edge. Of course if you simply enjoy having a hair whittling edge in your pocket and/or the process of creating that, go for it.

 

[Bill3152]

For kitchen work I don't see a reason to go above 325. I've brought knives up to 15k suehiro. A toothy edge cuts veggies better that a very fine one imo. And my fillet knife plows through meat with the same edge.

 

[MissingMontana]

Henckels probably don't benefit from going to 10,000 grit. Pocket knives for hard use typically benefit from a somewhat coarser edge. Of course if you simply enjoy having a hair whittling edge in your pocket and/or the process of creating that, go for it.

For kitchen work I don't see a reason to go above 325. I've brought knives up to 15k suehiro. A toothy edge cuts veggies better that a very fine one imo. And my fillet knife plows through meat with the same edge.

That's sort of what I was thinking....
Thanks !!

 

[Bob6794]

All my knives are typically finished on diamonds between 320-600 grit, or medium ceramic. I find highly polished edges aren't as versitile when you lose that bite and that a 600 grit diamond or brown ceramic stone is a happy middle ground.

Moving to strops may be a viable alternative to test if out if you want a more polished edge as well before you commit a larger portion of funds to a new stone.

 

[MissingMontana]

All my knives are typically finished on diamonds between 320-600 grit, or medium ceramic. I find highly polished edges aren't as versitile when you lose that bite and that a 600 grit diamond or brown ceramic stone is a happy middle ground.

Moving to strops may be a viable alternative to test if out if you want a more polished edge as well before you commit a larger portion of funds to a new stone.

I understand about losing the "bite"....the blade will almost slip off the material....such as nylon rope, without the bite, it can be a *itch to cut (or use a scalloped edged blade)
I may leave the next blade at 320 or 1000 and see what I think.

Thank you.