For some unknown reasons I've found myself reading kitchen forums and article reviews quite a lot lately. And I badly want to buy some really good kitchen gyuto, but apparently my sharpening skills are near zero level, so I decided to learn to sharpen first and get knife afterwards.
I've ordered 2 stones, and the 1000 grit arrived today (while 6000 should arrive in a week or two). Immediately after unpacking the stone I decided to sharpen my old cheap knives. I've got old 365+ chief knife from IKEA and 3 different brands petty knives. All of them were super dull.
After spending for like 10-15 minutes with each knife on the stone I'm kind of puzzled: all the knives are way sharper now (I'm able to cut a sheet of paper with them), but still they are quite far from being razor sharp (compared to Hattori HD petty which was razor sharp OOTB).
I was trying to keep angle at around 15-20 degrees while sharpening, but of course, was quite far from keeping it consistent all the time.
Yet, the question is: is it be possible to make a cheap knife razor sharp with only 1000 grit stone? Is it just my lack of skill or I need a finer grit stone to finish sharpening?