My personal preference for general use kitchen knives is a toothy edge, so for that reason would not use anything finer than 180 grit. Most of the time I just use only one belt for the complete process, a 150 Cubitron. That creates a great toothy edge.
Then I take care to remove as little tooth as is humanly possible whilst deburring. The last thing I want to do is to grind away the tooth with much time spent with compound and/or pressure. Compound is after all just another abrasive, and is a lot like using a fine abrasive belt except that the abrasive is unevenly distributed and poorly adhered to the belt compared to a commercially manufactured belt. (I suspect I may get some feedback on that last statement).
Of course if you want a mirror polished edge and start with 150, then a series of belts is required to progressively remove scratches. 200, 400, 600, 800, 1,000 + compound. That kind of thing. If you try to skip steps and go from 200 to 800 for example it will work, but it takes longer to remove the deeper initial scratches using a fine grit. If the steel is really hard it can take considerable time and fine grit belts heat things up quickly too.
I have belts ranging from 40 or 60 grit ceramic to microfinishing film and super soft cloth belts that are about like using blue jeans to sharpen with. The fine grits can be fun to play with and handy for polishing stuff in general, but for 99% of kitchen knives I just use 150 or sometimes 180 grit.
Of course, that’s just my personal preference and YMMV.
So, sure. Get a couple of 400's too. They can be handy to have around. I would suggest getting a few thrift store cheapo blades and playing with various grit finishes and see what you like the best. I'd get what you already have on your list and maybe a 400 too start out with. Play with those, understand what they do, and then if you want other grits you'll know why. No need to overspend on a bunch of belts to start with.
Oh, and BTW, that's quite a Veil you made! Great job!
Then I take care to remove as little tooth as is humanly possible whilst deburring. The last thing I want to do is to grind away the tooth with much time spent with compound and/or pressure. Compound is after all just another abrasive, and is a lot like using a fine abrasive belt except that the abrasive is unevenly distributed and poorly adhered to the belt compared to a commercially manufactured belt. (I suspect I may get some feedback on that last statement).
Of course if you want a mirror polished edge and start with 150, then a series of belts is required to progressively remove scratches. 200, 400, 600, 800, 1,000 + compound. That kind of thing. If you try to skip steps and go from 200 to 800 for example it will work, but it takes longer to remove the deeper initial scratches using a fine grit. If the steel is really hard it can take considerable time and fine grit belts heat things up quickly too.
I have belts ranging from 40 or 60 grit ceramic to microfinishing film and super soft cloth belts that are about like using blue jeans to sharpen with. The fine grits can be fun to play with and handy for polishing stuff in general, but for 99% of kitchen knives I just use 150 or sometimes 180 grit.
Of course, that’s just my personal preference and YMMV.
So, sure. Get a couple of 400's too. They can be handy to have around. I would suggest getting a few thrift store cheapo blades and playing with various grit finishes and see what you like the best. I'd get what you already have on your list and maybe a 400 too start out with. Play with those, understand what they do, and then if you want other grits you'll know why. No need to overspend on a bunch of belts to start with.
Oh, and BTW, that's quite a Veil you made! Great job!