I sharpen in my kitchen. You need good light to do a good job sharpening a knife. If you can afford it, a strop or strop stone (even better) is a good investment.
Actually, I generally prefer not to take my knife beyond 4000 grit for kitchen work. The super fine polish of finer stones and hand-polished edges feels great, and the whole slicing paper thing is cool. But, a 3000 to 4000 grit edge leaves a little tooth, it makes starting cuts a lot nicer and gives the blade a 'feel' when cutting.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."