I'm not sure if this would be better suited for here or the woodworking stack, so please migrate if needed.
In order to sharpen my woodworking tools (chisels and hand planes), I currently use a DMT diamond plate (the fine and extra-fine, what they call 900 and 1200 mesh). I plan at some point to get a ceramic water stone (e.g., Shapton), probably a 5000 grit to start.
My process involves flattening (or polishing) the back of the chisel / plane iron and then flattening / sharpening the bevel on the front. The process is seen here in a video by Rob Cosman, although he uses a much finer stone.
Is this procedure (that is, diamond plate potentially followed by water stone) appropriate for kitchen knives? Obviously kitchen knives don't have a flat back like chisels do, so both sides of the knife would get a bevel.
My knives are mostly Wusthof classic, and use the chef's knife and santoku most often.