The soft ark does start to clog and burnish pretty quick. But that's really fine for what I'm doing. Just chasing the burr a little and refining the edge a touch. I do prefer oil for arks/India's/crystolons in general but not for in-hand work.
I prefer my kitchen edges to be around 1-2k. That's where I've always found is the sweet spot for me. But it doesn't have much to with teeth or bite. For many many years I used a Naniwa Super Stone 2k. Still do for other people's knives. Synthetic edges above 2k I really dislike because they lack tactile feedback moving through product and they stick in plastic boards. But I have no problems losing teeth even taking synthetic edges up to Naniwa superstone/Shapton Pro 12k, etc. Or beyond with compounds and strops. I just don't have much use for edges like that in a kitchen.
The coarse work I prefer to do as fast as possible. So mostly the last several years has been with the Crystolon. But lately I've also started using India stones and an American Mutt.
For mid range and finishing I've basically stopped using synthetic waterstones except for polishing. I have a horde of naturals that I much prefer for edges. Usually just going from one of the vitrified coarse stones right to a natural finisher. Coticules, BBW, arks, washitas, Llyn Idwal, tam-o-shanter, aizu, suita, Hideriyama, etc. They give me an edge that is comparable to a 1000-8000 grit synthetic or even higher depending on the knife and my mood. But I like the tactile response better, the edges are more stable, longer lasting, and they feel better on the board.
