As I've discussed in another thread I'm in the process of replacing my sharpening stones. I recently replaced my old beston 1200 with a chosera 1000 which I like very much.
So now I'm looking to get a higher grit stone to follow the chosera that would still leave a "toothy" edge suited to protein fabrication. Currently I've been just leaving my knives right off the 1000 but find the edge a little too rough and unrefined. I also have the suhiro 5000 but that is too smooth.
So I'm looking for recommendations in that in between area that would be ideal for my protein knives and not break the bank. Any advice would be much appreciated.