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I have a 1000 and a 4000 in fine water stones.
I have a decent strop. I have a decent steel.
Once the edge is on it, this is all I need.
Note, I also have some very coarse stones and some finer grits as well. I use them to either change the edge in a knife entirely, or you know? Get crazy sharp sometimes with a polished fine edge. Getting crazy sharp never lasts in the kitchen for long though. I’m talking my crazy, everyone thinks my knives are normally razors anyway and I rarely go higher than 4000 grit.
Ya. Water stones, imo, demand quality.
However, you can get a hunting knife razor sharp using that crappy little grey stone that came with it, and some spit.
Waaay nicer using quality though.