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1000 is fine, I'd have thought. I use a leather belt to strop afterwards when I can be arsed, and it improves both sharpness and edge retention. In fact I'd be more concerned that 400 to 1000 is quite a big step up and you'll spend too much time using the 1000 grit to get the scratches from the 400 grit out, if that makes sense? Others may have more expertise in this area!
General_Strike
Sharpened all my kitchen knives. First time I've ever given it any teal effort (mrs_com can't stand the noise and she was away this weekend). I only have a two sided stone with 400 & 1000 grit along with a fairly basic steel. They are a million times better than when I took them out of the drawer but I can't help but think they could have a smoother/more polished edge. Is it worth getting a finer stone or am I just being overly picky? They are Sabatier professionals from TK Maxx so I think I only paid about £40 for them.