I don’t get a lot of real good quality knives. I do a few restaurants, and the knives are thrown all over the kitchen. I do have a few chef’s that bring there personal knives, and quite a few foodies with expensive knives. So, I start out checkin out the knife & seeing how it will or will not cut a sheet of paper. If it will make a bit of a cut, then I would start out with a couple of passes with 200, 320, 800,5000, & finish with a leather belt with compound on it. If the knife is in bad shape I start out with a couple of passes with 80 grit. Hope this helps.Al,
What is your grit steps for a quality kitchen knife that isn't damaged?
Al