To put it simply, coarser grits at around 220 grit are for hunting knives, blades that have chips, or knives that are being converted to another angle. A medium grit stone (1000-1500 grit) is for chef knives. They’ll get your knives to not be dull but not razor-sharp either. A finer stone (4000 grit) will get your knife to a very sharp edge, but still being very durable. Finer than that (6000 to 8000 grit) and you’ll have a very delicate knife that is great for delicate ingredients but dulls easily.