JamieM
Extreme sharpness is ephemeral!
With my kitchen knives, once I have them up to my required level of sharpness that means easily shaving hair on my arm, I then maintain them on my Japanese Nakayama, I find the harder stones work better for kitchen knives over synthetics, for the simple reason you are free-handed while trying to keep an angle of around 15 or 20 degrees that's 30 to 40 degrees combined at the apex.