I just went to the only true japanese knife store in Vancouver Canada to look at they're sharpening stones, after looking at his selection of knife i ask about what stones he has for sale. He had only two in stock because he was waiting on a shipment of more.The two he had 1000 ceramic and 1000 whetstone with $30 price difference. He started to tell me that most pro chefs only use a 1000 grit stone plus anything higher is not really for long time sharpness or holding the edge longer. Then he said the ceramic stone would cut the sharpening time of a knife by haft that of a whetstone. The ceramic stone was way smother the other looked nicer. So is what he said hold any truth? what are the benefits to a ceramic stone?
Your input please.