Hey everyone - I currently have 3 stones - a Debado 200 grit, and naniwa pro (chosera) 1000, and 3000 stones

Is there any conceivable benefit to adding or looking into something in between the debado and 1000 grit? Like a 600 or something like that?

Thanks

Edit - Was late when I posted can’t believe I forgot to say what I was sharpening haha.

Mix of EDC and (mostly Japanese) kitchen knives. I haven’t done a lot of thinning yet, mostly just finished up an edge and keeping things sharp. The 200 grit was purchased mainly for one of my edc knives that barely cut anymore.

I’ve got:

Two Spyderco Para3 from cutlery shoppe with CPM-REX45 blades

Two Asher Nomad 3.0 with M390 blades

One Kershaw Scrambler (the dull one): 8Cr13MoV blade

And then a bunch of kitchen knives with a variety of steels: a couple SG2/R2 steel, one with Aogami super, a couple VG10, and one X50CrMoV15

I do have a 100micron nano hone diamond plate that I just bought mainly for thinning which I haven’t really done yet, and I was thinking about the ProPA for my EDC and keeping the kitchen stuff on the stones.