Right now I finish my sharpening on a 5k chosera stone and then strop on that same 5k stone. I get really sharp edges and they perform well, but was considering going to an 8k stone. The finish from the 5k is almost mirror.
I'm not sure I would notice much of a difference and I read that going too high on a kitchen knife is not productive. Leads to a slippery edge. Seems most go to 4 or 5k and stop for normal kitchen knives.
What do you more experienced sharpeners think? I don't want to buy an 8k if it is not necessary. I just want to make sure that I'm getting the best possible edge and performance. I would rather buy another knife.