That is a big jump - too big. Your kitchen knives might be stainless (all mine are) and I doubt the stone will work very well on them. Even if they were carbon steel, the jump from 600 to 12K is huge and not useful. 12K is a polisher - which isn't needed for most of our kitchen tools. Moreover, kitchen knives in our house are not meant to be razor sharp - not only would it be hard to maintain, it would be dangerous unless everyone was aware and there was strict discipline. Some of the Japanese sushi artists use knives of that keenness but most mortals need an edge that will cut but is durable but not deadly. A knife sharpened on a 325 stone will carve a roast like it was butter and stay that sharp for a few months.
I use the 'kitchen knife' edge as my basis for starting my hone progression. I put it on the blades with the DMT (325 or 600 grit). Indeed, that is pretty sharp and my son-in-law cut the crap out of himself one Thanksgiving because he wasn't expecting a sharp blade.
Inventor of the world's first safety vibrating Kamisori with night light. Go to http://badgerandblade.com/vb/showthread.php/299465-A-milder-Kamisori: Inventor of the Weckisori - (thanks sychodelix)