I have no experience with sharpening and I am looking to buy my first stone. I plan to practice on some "cheap" carbon knives (Tojiro ITK) and probably on my old (and really dull) stainless-steel. Does the difference in steel requires different coarseness?
Also, the suggestion King 1000/6000 often comes up.... Should I consider getting this? Does is it need to be soaked?
Finally, I've seen online some fancy systems to hold the stone in place.... Should I also consider this?