What grits do you use for your kitchen knives?

i dont go over 400 grit but most of the time i stick around 120 grit finished off with the slotted paper wheel. if i'm cutting something up in the kitchen and i need to touch up the edge i give it a few passes on a single ceramic stick which brings the edge back.
 
I just sharpen my sister's kitchen knifes and I like to use my paper wheel which gives them all a hair wittling mirror edge. I find that I get better cuts, espeically out of soft fruit with a rhine, with the sharpest edge possible. the only time it doesnt cut well is if i dont get to the edge (which i did in my earlier days of sharpening) which confused the hell out of me since there was a nice mirror edge but it just wouldnt bite into anything. I do notice that if i use these edges to cut thru bone (especially thick bone) it will sorta bend the edges but a quick run thru the slotted wheel trues up the edges quickly and even with an unperfect edge, it will still cut fine.

as for my bread knifes, i just use a serrated edge knife and it seems to work fine. most of my bread is precut from the deli.
 
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