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Sharpening knives, grit jump

1K is usually plenty for everything but the finest Japanese knives or some vintage high carbon Western knives.
I don't know anything about the Shun stone or who makes it, but say the King 1/6K is a sweet stone & in general a jump from 1K to 5-6K is very reasonable for a kitchen knife.
If it's a knife that can take such refinement. And if it can't, you really wont destry your knife or anything, you will just notice that it will loose its sharpness very fast & perhaps crumble at the very edge of the edge.
If that is the case, just take it back to 1K & you are set to go again.
OK thanks for the help. I decided not to buy that stone. Instead I got a 5 pack of 1000 grit sandpaper, and it sharpens great.
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