Already have Naniwa Pro #400 .. Do i need #320 stone?

[PappaG]

True! I would like to hear more about some of those other stones.

[Papou]

Could be wrong, but I don't think you have that many options in 220 grit range. Shapton pro or glass 220. What else is out there?

There's 5 or so here: https://www.chefknivestogo.com/lowgrst10.html
But I'm betting there's a lot more out there.

The Cerax 320 woulld be my pick , i have it and absolutely love using it to the extent i will only use it on prefered knives save as much of it as possible lol..
Mind you not that i dont like my Naniwa 400's. The Cerax gives such good feedback almost puts you in a trance using it ...As a good record will..
Good Crew with good feeback onboard here Chefmarky dont you reckon??....

[Thuja Magus]

Considering that the chosera 400 is more like a 600, the transition from a true 220 grit to the chosera 400 can be tough on some steels (think hard stainless monosteel knives), especially when thinning and getting rid of scratches. This where a 320 in between may be usefull.

I completly agree with Kit about using a Chosera/Naniwa Pro 400 like a 1k. I also do that with a shapton glass 500.

[ChefMarky]

Considering that the chosera 400 is more like a 600, the transition from a true 220 grit to the chosera 400 can be tough on some steels (think hard stainless monosteel knives), especially when thinning and getting rid of scratches. This where a 320 in between may be usefull.

I completly agree with Kit about using a Chosera/Naniwa Pro 400 like a 1k. I also do that with a shapton glass 500.

Thanks