I can also give some good feedback on the 1000 grit edge, I favor the same for my carry knives and the like. Like I said in my other topic, the wear in on the stones really starts to improve the finish in only a couple weeks' worth of sharpening use. I use the strops a lot, certainly, but mostly for experimenting with polish and to see what's possible. The ol' 1000 grit edge is quite the workhorse though!

Many thanks for your replies. That certainly helps.

Looks like the general consensus is 1000 Grit stones for kitchen knives.