Taugt well continue to keep sharp knife (like new or fresh from the knife sharpener) in shape. If the blades are really dull, but the first time it needs a coarser stone (or better for first knife sharpener with it and from then on this stone here use)).
Both for quality knife from Soligner steel (classical WMF, Wüsthoff, twin blades) as well as Japanese-layer steel. Forming over the 1000 page, then polishing to 3000. (Even the 1000 side is approximately twice as fine as the deduction you get the good with German knives factory.
Tip: If you start with it, should be to look at some videos on Youtube. What then helps tremendously is a thread counter or a pocket microscope (approx 20-40fach magnification, something there for kids here on Amazon, the term "Mini Zoom Microscope" by about 10 EUR), because it helps tremendously when sharpening when you actually see like the edge looks and what effect it has, what you have just done with the stone.
Finer grit one does not need actually. There does the soft back of an old leather belt or a cheaper Strop (cowhide enough the diameter of the cutting along without drawing paste only on the rough / soft back away). Coarser grit (250 or 500) needs only for outdoor or tool diameter, or for good kitchen knives were not sharpened for years (the first time to get back into shape).