just the basic 3000 and 8000 grit. 10000 grit for finishing. i try to keep it less than 15 degree angle all the time, so not only the edge is thin, but the body as well. it improves the durability of the sharpness. left and right, since they have double bevel.
I had a knife that was ground to around 13˚, which makes for quite an easy slicer.