Water stones

[chickenfat]

I have decided to move over to wet stones from oil, I would like some advice on which grits to get. I am thinking of getting 700/800-3000/4000. Would these be good for kitchen knives?

 

[stitchawl]

3000-4000 grit is waaaay too fine for 'most' kitchen chores other than perhaps sushi slicing.

A good paring knife should be sharpened to between 360-400, a French Chef's knife to between 800-1000. Think of it this way; if you are 'slicing,' you need some teeth in the edge. If you are 'push cutting' you don't want ANY teeth! How do you handle your kitchen chores? Sharpen for that!

Stitchawl

 

[chickenfat]

3000-4000 grit is waaaay too fine for 'most' kitchen chores other than perhaps sushi slicing.

A good paring knife should be sharpened to between 360-400, a French Chef's knife to between 800-1000. Think of it this way; if you are 'slicing,' you need some teeth in the edge. If you are 'push cutting' you don't want ANY teeth! How do you handle your kitchen chores? Sharpen for that!

Stitchawl

Stitch, thank's for the reply, I push cut 60% of the time, the rest I pull especially with delicate things like tomatoes, so I guess I will get the a 800-1000 for my chef knives. Once again thank's for the information.

 

[Roger999]

3000-4000 grit is waaaay too fine for 'most' kitchen chores other than perhaps sushi slicing.

A good paring knife should be sharpened to between 360-400, a French Chef's knife to between 800-1000. Think of it this way; if you are 'slicing,' you need some teeth in the edge. If you are 'push cutting' you don't want ANY teeth! How do you handle your kitchen chores? Sharpen for that!

Stitchawl

I sharpen my kitchen knives with 300, 1000, 6000grit stones then I go to a strop with CrO and they slice excellently.

 

[SShepherd]

Stitch, thank's for the reply, I push cut 60% of the time, the rest I pull especially with delicate things like tomatoes, so I guess I will get the a 800-1000 for my chef knives. Once again thank's for the information.

I prefer a polished edge on my kitchen knives, personally I see no reason you cant take it to what ever you want..
I use an 500, 100, 3000 grit stones.