Can /ck/ recommend me a whetstone for sharpening kitchen knives?

no but I can recommend my whet bone for widening your mum's fetus kitchen

Your wrists.

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>>9231598
your pic related is excellent for getting good
king hyper or 1k/6k combo stone will be good for western stainless and most jap carbon

if you are planning on sharpening Euro/German steel knives nothing higher than 800 or 1000 grit is really needed or recommended. Other than that any good name brand stone will do. A great many kitchen knife aficionados consider the Naniwa Lobster "Green Brick" the ultimative whetstone for kitchen knives. A humungous thing that will get passed down to his great grand children by the average hobby cook.

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>>9231598

Don't get the King brand whetstones. They're a very soft soap stone and will come chipped like 90% of the time during shipping. BearMoo is a superior whetstone. If you're going to get one, go with that.

>>9232215
By the average hobby cook maybe, but they're notorious for wearing quickly and needing truing to avoid blade edge deformities.

>>9232379
if you use the whole surface of the stone it won't need truing, or barely any. the same applies to any other whetstone, no matter what size. And I'll take a quick-wearing but effective stone over one that doesn't work properly (slow, no mud, clogging) any day of the week.

>>9232215
this one here:
http://www.chefknivestogo.com/naao2kgrbr.html