Located in the UK but will be in the US in next couple weeks so can buy in either country. Looking for advice on a solid set of stones that will last me as I learn to sharpen. Will need to be able to sharpen western stainless steel (Wusthof, Henckels) and a few Japanese knives (SG2 and stainless clad Aogami Super). I am a home cook. Preferably not spending too much money (not really looking past $200) but willing to if it is substantially better/will last longer. From reading the threads already on the forum, I am deliberating between: The King 1000/6000 (although it has been said to dish a lot), and would need a coarser stone as well right? Beston 500 Bester 1200 Suehiro Rika 5K The Naniwa Chosera line, if so what combination of stones would I want? The Shapton Pro or Shapton Glass line, again if so what combination of stones would I want? The Gesshin line also looks nice, if so what combination of stones would I want? Does seem a bit more expensive than the rest, is it worth the higher price? I will also likely buy a Atoma Diamond 140 for lapping. Thank you for your advice on this.