Honing Kitchen Knives

Hello,
I was wondering what grits size(s) should be used to hone kitchen knives?

I was thinking of using a DMT 1200 I just picked up to break it in prior to use on razors, but wanted to see what's generally used.

Thanks

Guys use everything from under 120 to over 16,000.

A good medium stone, roughly 1K grit, and a fine stone, 5K and up, is good to start, then add something in the 220-500 range to handle the rough stuff.

Dave touched on his stone choices in this thread

thank you both

Jim said:

Dave touched on his stone choices in this thread

Click to expand...

Who touched on it?
-Scotto, 6/19/10

ouch said:

Who touched on it?
-Scotto, 6/19/10

Click to expand...

That made me laugh out loud!

Fagetaboutit.

Jim said:

That made me laugh out loud!

Fagetaboutit.

Click to expand...

That was only one of many classic lines from that historic day.

By the way, in a relatively short period of time, Jim has developed some mad sharpening skills.

So, the best system I think for me is a Spyderco Sharpmaker. I guess once I get better I can decide to get UF rods or go to a strop system with compound. That is, if I go with a system.

Or I can try that Norton 220/1000 if I get a single stone?

OR

I can use sandpaper and an old mouse pad to bring the duller kitchen knives up to some sort of sharpness and then, for those knives and my Spydercos, a strop system sorta like this: http://www.knivesshipfree.com/Comple...-Blue-OtterBox. Now, I guess there could be some other sort of set up

But, do I want to go to convex blades? Or better just learn the Spyderco.