For those of you who sharpen your own kitchen knives: what is the highest grit above which you have found no benefit? 800? 1000? 1600? 2000? More?
I am considering purchasing the Wicked Edge system for its constant sharpening angle (we have both German and Japanese knives, which should be sharpened as different angles, about 23 and 17 degrees, respectively). Does anyone use this system? experience?