After 1000 grit why not switch to a strop?
What are you cutting?
For kitchen knives, I reckon sharpening on 250 grit then stropping gives a great edge. For wood carving, go through the grades.
Yeah, kind of what I was thinking too.. Unless of course you're one of those sushi chef guys who cut wafer thin fish.
And that '£5' sharpening kit is kind of off, one sheet of fine grit wet n dry round here is about £1 and they do not last very long. I personally don't think they are very good either,
unless you have loads of grits and flat blocks to mount them all on and space to keep them all lol.
Best off investing your time and effort (and pocket money) on a stone and strop, stones can be had for pennies or pounds and a strop the same.